Tandoori Chicken on a Creamy Flatbread


Creamy Cheese Sauce Ingredients:

Tandoori Chicken Ingredients:


For Creamy Cheese Sauce: 1. Melt butter in a saucepan. Add flour and cook for 1-2 minutes

2. Add milk in a small amount at a time, whisking smooth after each addition

3. Add onion powder and white pepper.

4. Continue to cook over medium heat, whisking continually until slightly thick, add your minced jalapeño and dill

5. Remove from heat, and add Castello Creamy Havarti Cheese. Stir until melted.

For Tandoori Chicken: 1. In a small mixing bowl, combine all of your seasonings and set aside

2. In another mixing bowl, add your chicken – be sure to create deep diagonal cuts for marinade to get all in the cuts

3. Add your avocado oil, yogurt and lemon juice, red food coloring (optional) and garlic + ginger paste. Mix well and make sure all the chicken pieces are coated well

4. Now add all of your dry seasonings and mix well

5. Set aside for about 15-20 minutes to let the chicken marinade do it’s thing

6. Throw the chicken on the grill and cook to perfection

7. Now it’s time to plate. Spread the cheese cause on a flatbread or naan of choice

8. Add the grilled chicken on top of the flatbread or naan and garnish with minced cilantro, jalapeños and shallots

9. Serve while hot and don’t forget to drizzle some more cheesy cream sauce on top!