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Tandoori chicken with flatbread

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This make-ahead flatbread recipe is topped with flavoursome tandoori chicken, onion, spinach and coriander. Drizzled with Greek-style yoghurt, it’s an easy meal that will have you going back for more.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 15 mins marinating time
Four flatbreads with chicken tandoori and coriander


  • 200g pkt Coles Tandoori Marinade
  • 2/3 cup (190g) Greek-style yoghurt
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
  • 200g hommus
  • 400g cannellini beans, rinsed, drained
  • 2 x 250g pkts Coles Plain Naan
  • 1 small red onion, thinly sliced
  • 60g pkt Coles Australian Baby Spinach
  • 1/2 cup coriander sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat grill on high. Line a baking tray with foil. Combine marinade with half the yoghurt in a glass or ceramic dish. Add the chicken. Turn to coat. Set aside for 15 mins to develop the flavours.
  2. Step 2

    Meanwhile, place the hommus and beans in a blender and blend until smooth.
  3. Step 3

    Arrange the chicken mixture in a single layer on the lined tray. Cook under the grill, turning occasionally, for 10 mins or until cooked through.
  4. Step 4

    Heat the bread following packet directions. Place on a serving platter. Spread with hommus mixture. Top with the chicken mixture, onion, spinach and coriander. Serve with remaining yogurt.