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Tandoori Chicken with Raita Cilantro Sauce​

If you’ve ever had trouble making pizza in the past this flatbread is a great place to start. One bowl, six simple ingredients and your hands is all you need to create a perfect base to add your favourite toppings to.

We were out one night and ordered a few flatbreads and loved the idea of a snack size appetizer that you can add any topping of your choice. We tried our usual pizza dough for the flatbread but it didn’t create that nice crunchy edge and was too chewy.

We worked on making one that is similar to a pizza crust dough but has that extra crunch that we enjoy in flatbreads. While in Nashville we ordered Hot Chicken one night and were inspired to create a bold, spicy topping for our flatbread. To balance out the spicy chicken we thought a simple raita would compliment the flavours. We love tandoori marinade, we decided to do a fun twist with flatbread and that’s how this recipe came to be.


  • 1 ½ cups all purpose white flour
  • 1 ¼ tsp dry active yeast
  • ½ cup plus 2 tbsp warm water
  • 1 tsp honey
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp cornmeal

Chicken Marinade
  • 4-6 strips of chicken tenderloins
  • ½ cup greek yogurt
  • 4 tbsp Tandoori seasoning (dry)
  • Juice of 1 lime
  • 1 clove of garlic (microplaned or minced)
  • Non flavoured red food dye (optional: if you prefer the chicken to have a darker colour)

  • ¼ of a red onion slivered
  • ¼ of a yellow pepper thinly sliced
  • ¼ cup chopped cilantro
  • 1 cup grated mozzarella cheese

  • ½ cup greek yogurt
  • 1 garlic clove microplaned (optional: minced garlic)
  • 2 tbsp minced cilantro


  1. Combine warm water with yeast and honey let sit for 10 minutes until foamy.
  2. Add flour, salt and olive oil to yeast and honey mix (if too dry add tablespoons full of water one at a time) and knead dough for 4-6 minutes then place in a bowl, cover and let sit at room temperature for 2 hours.
  3. Meanwhile, marinate chicken in tandoori sauce and let marinate for 30 minutes. Grill chicken on BBQ or stovetop for 3-4 minutes per side. Cut into small pieces.
  4. To make yogurt sauce, combine greek yogurt with garlic and cilantro. Set aside.
  5. Once dough has risen roll out into approx. 10-16” rectangle and place on parchment lined baking sheet sprinkled with cornmeal.
  6. Place dough in 400 degree oven (bottom rack)  for 4 minutes.
  7. Remove from oven brush with olive oil, cover edges and dough.
  8. Sprinkle evenly with mozzarella cheese, chopped tandoori chicken, red onions and yellow peppers.
  9. Place back in the oven on the bottom rack for 8 minutes, until bottom crust is slightly browned and cheese is melted.
  10. Remove from oven and garnish with cilantro and drizzle with Raita Sauce.

Cut into 16 squares and serve warm.