Chicken Tikka Flatbreads


  • 125g fat free greek yoghurt
  • 4 chopped cloves of garlic
  • half tbsp of ginger paste
  • juice 1 lemon
  • 1 tbsp. tomato purée
  • 1 tbsp. runny honey
  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 2 tsp. hot chilli powder
  • salt & pepper


  1. I let this marinade for a few hours (30 mins minimum) and then placed onto some metal skewers and grilled until fully cooked! This took around 15/20 minutes on a medium heat. I kept turning them over and basing them with the chicken juices. I turned to a higher heat when cooked just to get it a bit crispy & charred

  2. For the flatbread: I didn’t measure anything for this, just used some self-raising flour & warm water to make a dough. Just keep adding water / flour until a nice mix is formed. Then kneed for about 5 minutes. Once this was done I rolled them into thin pieces with a rolling pin and cooked on a very hot griddle that I brushed with a small bit of oil. Once air pockets start to form flip over and cook the other side. So so nice

  3. I filled mine with the chicken skewers, fresh coriander, lemon wedge, rocket, mango chutney and a raita (that I made with greek yoghurt, mint sauce, salt, pepper, Garam masala, garlic and cucumbers but I didn’t have any!). I also served with some homemade chips that I did in my airfryer, with some cumin, hot chilli powder, salt and pepper

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