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Tandoori Braided Chicken with Veggies

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Servings 4
Calories 435 kcal

Ingredients
 
 

Tandoori Chicken Ingredients

  • 1 lb chicken breast diced
  • 1 Tbsp yogurt
  • 2 Tbsp tandoori masala
  • 1 Tbsp olive oil
  • ½ lemon juiced

Dough Ingredients

  • ¾ cup warm water
  • 1 tsp maple syrup
  • 1 tsp olive oil
  • 1 envelope instant yeast
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ¼ cup ground flaxseed
  • ¼ tsp salt

Sauce Ingredients

  • 1 Tbsp olive oil
  • ½ onion diced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red chili flakes
  • ¼ tsp oregano
  • ¼ tsp basil
  • ½ cup strained tomatoes
  • ½ tsp maple syrup

Tandoori Braided Chicken Ingredients

  • ½ cup pizza sauce
  • 1 cup broccoli florets chopped
  • 1 cup spinach chopped
  • ½ red onion chopped
  • ½ package Bothwell Habanero with Cracked Pepper cheese
  • 1 cup tandoori chicken
  • 1 recipe pizza dough

Instructions
 

Tandoori Chicken Directions:

  • In a bowl, mix together chicken cubes and marinade. Let sit in the refrigerator for at least 30 minutes.
  • When ready to cook, heat skillet on medium high-heat and drizzle with olive oil. Cook for 5-7 minutes, until chicken is fully cooked.

Dough Directions:

  • In a stand mixer, mix together warm water, maple syrup, olive oil, and instant yeast. Add remaining dry ingredients and blend with dough hook until dough comes together. Remove from bowl and place into a greased bowl. Let rise for 30 minutes covered in a warm area.

Sauce Directions

  • In a saucepan, heat olive oil at medium high heat. Add onion and cook for 2 minutes until translucent. Add spices and mix. Add strained tomatoes and maple syrup. Cook for 5-7 minutes until sauce darkens and thickens. Remove from heat.

Tandoori Braided Chicken Directions

  • Preheat oven to 350°F. Line a baking sheet with aluminum foil and grease with olive oil. Using hands, spread dough out into a rectangle shape.
  • Spread pizza sauce down the middle of the dough. Top with veggies, chicken, and Bothwell cheese.
  • Cut 8 strips on an angle on each side. Carefully overlap dough strips over stuffing.
  • Brush pastry with egg wash. Bake in oven for 20 minutes, until browned.

Notes

If you make this recipe, be sure to share it on Instagram and tag me @NutritionbyNaz.

Nutrition

Calories: 435kcalCarbohydrates: 41gProtein: 39gFat: 12gFiber: 7g
Course: Iftar Dinner, Lunch/Dinner
Cuisine: American Inspired, South Asian Inspired
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