Chicken Tikka Masala Flatbread with Chickpeas and Paneer Cheese

Cook Time 30 min
Servings 4



  • 1 lb. boneless skinless chicken breasts (~2 breasts), cut into 1” cubes

  • ¼ cup yogurt

  • 1 teaspoon lemon juice

  • 3 tablespoons ghee, split

  • ¾ cup Paneer cheese, cut into 1” cubes

  • ½ cup chickpeas, drained

  • ½ onion, diced

  • 1 tablespoon freshly ground ginger

  • 2 garlic cloves, minced

  • 1 ½ teaspoons Cumin

  • 1 teaspoon Garam Masala

  • ½ teaspoon ground turmeric

  • ½ teaspoon chili powder

  • ½ teaspoon ground coriander

  • 1 teaspoon sugar

  • ¾ cup tomato puree

  • 2 tablespoons coconut cream

  • Kosher salt and black pepper


  • Naan

  • Olive oil

  • Cilantro

  • 1 Thinly sliced jalapeno pepper

  • Mango chutney


  • 1. Season the chicken with salt and pepper and marinate in yogurt and lemon juice for 25 - 30 minutes in the refrigerator.

    2. In a large skillet over medium high heat, warm the ghee. Sear the chicken in the hot pan for 4 minutes, stirring frequently to cook all sides. Remove the chicken from the pan and set it aside.

    3. Clean the skillet and reheat over medium high with another tablespoon of ghee. Add the paneer cheese cubes to the pan and brown on all sides for 4 minutes until golden. Set aside.

    4. Reduce the heat to medium and add remaining ghee, onions and garlic. Saute for 3 minutes, until the onions are translucent. In a small bowl, whisk together the spices and sugar. Add the chicken back into the pan, along with the ginger and the spice blend. Cook 2-3 minutes or until the ginger and spices are very fragrant and until the chicken cubes are fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165 degrees fahrenheit.

    5. Stir in the tomato puree and coconut milk. Reduce the heat of the pan to low and gently simmer the tikka masala for 10 minutes. Stir in the fried paneer cheese and chickpeas and cook for 2 - 3 more minutes or until they are completely warmed through.

    6. While the tikka masala cooks, preheat the oven to 400 degrees fahrenheit. Lay out the naan bread on a parchment paper lined baking sheet and brush lightly with olive oil. Heat for 3 minutes.

    7. When the naan are warmed through, arrange them on a platter and top with the chicken tikka masala, paneer and chickpeas. Sprinkle with fresh cilantro and serve with sliced jalapenos and mango chutney to accompany.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.