These Air Fryer Tandoori Chicken Flatbreads are made from marinated chicken pieces cooked in the air fryer then served in a flatbread with homemade tzatziki, mango chutney, red onion and fresh parsley. Another great fakeaway.
Air fryers are consistently gaining in popularity and for good reason. They are easy to use, versatile and produce amazing results. With that in mind, we decided to make these Air Fryer Tandoori Chicken Flatbreads. The chicken thighs are marinated in a yoghurt spice mix, then cooked in the air fryer until golden and tender.
For another great flatbread recipe, you must try my Lamb and Haloumi Wraps.
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Ingredient notes:
- Chicken: I used chicken thigh in this recipe. This cut of meat stays nice and succulent in the air fryer.
- Spices: Feel free to amend the spice level or combination to suit your individual needs.
- Flatbreads: I made my own flatbreads for this recipe. However store-bought flat breads work just as well.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add the yoghurt, lemon juice, tomato paste and spices. Mix well to coat the chicken and marinate in the fridge for 30 mins or overnight.
Grate the cucumber, then squeeze out excess liquid. Combine the cucumber with yoghurt, garlic, red wine vinegar, and season with salt and pepper. Refrigerate while you cook the chicken.
Cook the chicken in an air fryer at 180°C for 12-14 minutes at 200°C, or until cooked through.
Assemble the flatbreads by topping with tzatziki, cooked chicken, mango chutney, red onion and fresh coriander.
Wrap a piece of foil around the base of each wrap to hold it together and prevent drips.
Recipe FAQs:
Tandoori chicken is a popular dish in Indian cuisine, typically made by marinating chicken in a blend of yogurt and various spices, then cooking it at high heat in a tandoor, a traditional clay oven. But don't worry, you can achieve great tandoori-style chicken in the oven, on the grill or in this case - in the air fryer.
Pickled onions, any type of fresh herbs, grilled vegetables, lettuce or baby spinach, chilli sauce or tamarind chutney would all be good options in this wrap.
Storage:
The leftover components can be stored separately in airtight containers in the fridge for up to three days. Assemble more wraps with either hot or cold chicken.
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Air Fryer Tandoori Chicken Flatbread
Marinated chicken pieces cooked in the air fryer then served in a flatbread with homemade tzatziki, mango chutney and red onion.
Ingredients
Chicken
- 600g boneless, skinless chicken thighs, diced
- 50g Greek yoghurt
- 1 Tbsp lemon juice
- 1 Tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 clove garlic, crushed
- 1 tsp salt
Tzatziki
- ¼ cucumber
- 125g thick Greek yoghurt
- 1 clove garlic, crushed
- 1 tsp red wine vinegar
To Serve
- 4 flatbreads, warmed
- 4 Tbsp mango chutney
- ½ red onion, sliced
- Fresh coriander
Instructions
- Chicken: Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add the yoghurt, lemon juice, tomato paste and spices. Mix well to coat the chicken and marinate in the fridge for 30 mins or overnight.
- Tzatziki: Grate the cucumber, then squeeze out excess liquid. Combine the cucumber with yoghurt, garlic, red wine vinegar, and season with salt and pepper. Refrigerate while you cook the chicken.
- Cook the chicken in an air fryer at 180°C for 12-14 minutes at 200°C , or until cooked through.
- Assemble the flatbreads by topping with tzatziki, cooked chicken, mango chutney, red onion and fresh coriander. Wrap a piece of foil around the base of each wrap to hold it together and prevent drips.
Notes
- I made mine with homemade flatbreads, but any type of flatbread or wrap would work well.
- To make the chicken in the oven, place the pieces on a lined baking tray and cook at 180°C fan bake for 30-40 minutes or until cooked through.
- Add extra veggies: tomatoes, cucumber, lettuce, carrot, cabbage etc.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 561Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 186mgSodium: 1347mgCarbohydrates: 63gFiber: 3gSugar: 13gProtein: 47g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kate
Made this tonight it's was so sooo good. I added a little bit of mint and lemon juice to the Greek dressing. Salad was lettuce radish peppers and spring onion. Thank u for sharing this recipe and will diffently be making this again. I have lost count of how many recipes I have made of yours again Thanks
VJ cooks
Oh thank you so much for you kind words, Kate. That sounds like a delicious meal 🙂
Robyn Wild Wild
Would you also kindly share your flatbread recipe?
VJ cooks
It's coming soon!