Essential to Indian cooking, yogurt is the secret ingredient in every part of this dish–from the marinade to the flatbread to the finishing drizzle.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 2 limes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 1/2 cups full-fat Greek yogurt
- Kosher salt and freshly ground black pepper
- 8 chicken tenders (about 1 pound)
- 1 1/2 cups self-rising flour, plus more for dusting (see Cook’s Note)
- Nonstick cooking spray, for the grill pan
- 2 tablespoons olive oil
- 1/2 English cucumber, sliced into rounds and quartered
- 8 grape tomatoes, quartered
- 1/4 cup crumbled feta
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- Mixed greens, for serving
Instructions
- Juice 1 of the limes into a medium bowl. Whisk in the cumin, turmeric, 1 cup of the yogurt, 1 teaspoon salt and a generous amount of black pepper. Add the chicken tenders and toss until well coated. Cover the bowl and refrigerate for at least 1 hour and up to overnight.
- Meanwhile, cut the remaining lime in half and juice one of the halves into a small bowl. Whisk in 1/2 cup yogurt and 1 tablespoon water until smooth; refrigerate until ready to serve. Cut the remaining lime half into wedges and set aside for serving.
- Put the flour, remaining 1 cup yogurt and 2 tablespoons water in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured surface and knead until the dough is smooth and slightly elastic, dusting with more flour if necessary, about 8 minutes. If the dough feels too dry, add water 1 tablespoon at a time and continue kneading until soft and pliable. Divide the dough into 4 pieces, roll into balls and pat out into four 8-inch rounds.
- Spray a grill pan generously with nonstick spray and heat over medium heat. Rub 2 of the dough rounds on each side with 1 tablespoon of the oil and place on the grill pan. Cook until dry around the edges and dark grill marks form, about 3 minutes. Flip and cook until golden on the other side, about 2 minutes more. Set aside and repeat with the remaining dough rounds and oil. Brush any remaining dough bits to the sides of the grill pan.
- Shake off as much marinade as possible from the chicken pieces and transfer to the grill pan. Cook until dark grill marks form and an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 4 minutes per side.
- Spread each flatbread with 1 tablespoon of the yogurt sauce. Top each with 2 chicken tenders and sprinkle with one-quarter of the cucumbers, tomatoes, feta, red onion and cilantro. Drizzle with the remaining yogurt sauce and season with salt and pepper. Fold in half like a taco and serve immediately with lime wedges and mixed greens.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 849 |
| Total Fat | 45 g |
| Saturated Fat | 12 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 39 g |
| Cholesterol | 79 mg |
| Sodium | 1614 mg |
Reviews
Absolutely delicious! The yogurt marinade made the chicken SO tender! I didn’t have turmeric so I substituted Garam Marsala which gave it a nice spice flavor. We will definitely make this again!
This is really delicious