Tandoori Chicken Naan Flatbread | This post was sponsored by Pompeian. All opinions expressed on my site are my own.
One evening my husband and I were debating where we should go out for dinner. I suggested we go out for some Indian. He shot me down declaring that Indian food was bland. I looked at him with a look of shock and confusion and declared “you must have never had proper Indian food!”
I have never in my life heard someone describe Indian food as boring and bland. Indian food is loaded with bold fragrant spices and flavors. So, the decision was made, we were going out for proper Indian food.
Now Indian is one of our favorite cuisines. I have no idea what OB had tried before but, gone is his misconception that Indian food is boring and bland.
One thing that we always order with our meal is naan bread. Freshly baked naan is one of our favorite kinds of bread. We usually we place a double order. One as an appetizer and one to eat with our meal.
What is Naan Bread?
Naan is a leavened, oven-baked flatbread that is part of Middle East, Central Asia, and South Asia cuisine. It is usually served hot and brushed with ghee (clarified butter). It’s has a crispy underside and chewy bread bubbles. I love to tear off pieces of naan and use them to scoop up saucy main dishes.
I love to make freshly baked naan bread and serve it with curry butter, yogurt dip, or spicy hummus. But if you don’t have time to make naan bread you can often find it at your local grocery store.
Store-bought naan bread is a great thing to have on hand for an easy lunch or dinner. The flatbread that I am sharing with you today is made using store-bought naan bread. Also, I recommend sometimes making a double batch of the Tandoori chicken and serve with rice for another easy weeknight dinner option.
Tandoori Chicken Naan Flatbread
1 cup plain yogurt
1/4 cup Pompeian Robust Extra Virgin Olive Oil
1 1/2 teaspoons cumin
1 teaspoon coriander
1 tablespoon gram masala
2 teaspoons turmeric
3 cloves garlic
1 teaspoon grated fresh ginger
1 teaspoon salt
1 cup whole milk ricotta cheese
1 1/2 lb boneless skinless chicken thighs
4 naan bread
1 clove garlic
1 red bell pepper
1/2 small red onion
cilantro for garnish
The chicken marinades in a mixture of yogurt, spices, and Pompeian Robust Extra Virgin Olive Oil. It’s best to leave the chicken to marinate overnight. But, if you don’t have that amount of time allow it to marinade a minimum of 1 hour.
Pompeian Robust Extra Virgin Olive Oil has a full-bodied flavor with fruity notes making it ideal for marinades. This extra virgin olive oil is extremely low in acidity, yet has a spicy and bitter character. It’s also great for pasta salads and salad dressing.
What are some of your middle eastern inspired dishes? But don’t just tell me about them. Show me and Pompeian how you are experimenting with the latest food trends on Instagram. To share your latest on-trend creations using Pompeian, tag your photos with #TrendingintheKitchen. If you looking for inspiration or for tips on how to trend in the kitchen, visit Instagram.com/Pompeian or check out my healthy recipes collection.
Thanks to Pompeian’s ongoing commitment to quality and innovation, home cooks can depend on Pompeian’s olive oils and vinegars as a great tasting base while exploring new flavors and ingredients.
more flatbread love
- caramelized onion pesto flatbread
- caramelized onion and bbq pork flatbread
- chicken florentine flatbread
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- 1 cup plain yogurt
- ¼ cup Pompeian Robust Extra Virgin Olive Oil
- 1½ teaspoons cumin
- 1 teaspoon coriander
- 1 tablespoon gram masala
- 2 teaspoons turmeric
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt
- 1 cup whole milk ricotta cheese
- 1½ lb boneless skinless chicken thighs
- 4 naan bread
- 1 clove garlic
- 1 red bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- cilantro for garnish
- Combine yogurt, olive oil, cumin, coriander, gram masala, turmeric, garlic, ginger, and salt in a large bowl. Whisk the until well combined. Place ricotta cheese in a fine mesh strainer and let sit for an hour.
- Cut the chicken thighs into 1-inch dice. Place the chicken in a large resealable plastic bag. Pour yogurt marinade over the chicken. Seal the bag and toss the chicken in the bag until evenly coated with marinade. Refrigerate for a minimum of 1 hour or overnight.
- Heat a large non-stick skillet over medium-high heat. Working in batches cook the chicken in the skillet until cooked through, about 8 minutes.
- Heat oven to 400 degrees. Place naan bread on a large baking sheet. Brush naan with olive oil and gently rub with a clove of garlic. Top with strained ricotta, chicken, peppers, and red onion. Bake in the oven for 10 - 15 minutes, until the bread is toasted and toppings are hot.
- Sprinkle with cilantro leaves and enjoy.