Tandoori-Spiced Cauliflower Chicken Flatbreads


Inspired by tandoori masala, the robust rub here is equally delicious on chicken and cauliflower—so why not have both?  Cooking them in an air fryer results in a delectable char. Serve on warmed naan spread with Greek yogurt to take this dish over the top.

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4 serving(s)

Total Time:
40 mins


  • 1

    small red onion, thinly sliced

  • 1 1/2 tsp.


  • 1 1/2 tsp.

    ground coriander

  • 1 1/2 tsp.

    ground cumin

  • 1 tsp.

    smoked paprika

  • 1/4 tsp.

    cayenne pepper

    1 tsp smoked paprika

  • 1/4 tsp.

    dry mustard powder

  • 1/8 tsp.

    ground cardamom

  • Kosher salt

  • 3 tbsp.

    olive oil

  • 1 tbsp.

    tomato paste

  • 2

    cloves garlic, grated

  • 2 tsp.

    grated fresh ginger

  • 1 1/2 lb.

    cauliflower, trimmed and cut into small florets

  • 12 oz.

    boneless, skinless chicken breasts, cut into 2-inch cubes

  • 1

    small yellow onion, cut into 1/2-inch-thick wedges

  • 1 tbsp.

    fresh lemon juice

  • 4

    pieces naan or flatbread, warmed

  • 1/2 c.

    Greek yogurt or labneh

  • Cilantro leaves, for serving


NUTRITIONAL INFORMATION: About 510 calories, 17.5 g fat (3 g saturated), 30 g protein, 919 mg sodium, 55 g carb, 5 g fiber

Did you make this recipe? Comment below!

Chief Food Director

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 

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