YIELD: 4 flatbreads
1 cup plain yogurt
1/4 cup pompeian robust extra virgin olive oil
1 1/2 tsp. cumin
1 tsp. coriander
1 Tbsp. garam masala
2 tsp. turmeric
3 cloves garlic
1 tsp. grated fresh ginger
1 tsp. salt
1 cup whole milk ricotta cheese
1 1/2 lb. boneless skinless chicken thighs
4 naan bread
1 clove garlic
1 red bell pepper
1/2 small red onion
cilantro for garnish
Combine yogurt, olive oil, cumin, coriander, gram masala, turmeric, garlic, ginger, and salt in a large bowl. Whisk the until well combined. Place ricotta cheese in a fine mesh strainer and let sit for an hour.
Cut the chicken thighs into 1-inch dice. Place the chicken in a large resealable plastic bag. Pour yogurt marinade over the chicken. Seal the bag and toss the chicken in the bag until evenly coated with marinade. Refrigerate for a minimum of 1 hour or overnight.
Heat a large non-stick skillet over medium-high heat. Working in batches cook the chicken in the skillet until cooked through, about 8 minutes.
Heat oven to 400°F. Place naan bread on a large baking sheet. Brush naan with olive oil and gently rub with a clove of garlic. Top with strained ricotta, chicken, peppers, and red onion. Bake in the oven for 10 – 15 minutes, until the bread is toasted and toppings are hot.
Sprinkle with cilantro leaves and serve.