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Chicken Tikka Naanizza

with Sweet Potato Chips and Mango Chutney
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
1245 kcal
Protein
: 
62.3g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Sweet Potato

1 unit(s)

Bell Pepper

90 grams

Mature Cheddar Cheese

(Contains: Milk)

240 grams

Diced British Chicken Breast

75 grams

Tikka Masala Paste

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

120 grams

Marinara Sauce

50 grams

Baby Leaf Mix

40 grams

Mango Chutney

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

Energy (kJ)5211 kJ
Energy (kcal)1245 kcal
Fat40.1 g
of which saturates14.9 g
Carbohydrate146 g
of which sugars41.1 g
Dietary Fibre18.1 g
Protein62.3 g
Salt4.5 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Baking Tray
•Knife
•Grater
•Medium Bowl
•Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

 

 

2

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Grate the cheese.

In a medium bowl add the sliced pepper, diced chicken breast, tikka paste and half of the yogurt. Season with salt and pepper and set aside. 

 

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken and pepper mix. Fry, stirring occasionally, until golden brown on the outside and cooked through, 8-10 mins.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

 

 

4

In the meantime, pop the naans onto a baking tray. Divide the pizza sauce between them and spread with the back of a spoon, leaving a 1cm border. Top with the grated cheese.

When the oven is hot, bake on the middle shelf until the cheese is golden and bubbling, 7-8 mins.

5

Once you have removed the naans from the oven and the chicken and peppers have finished cooking, finishing building the naanizzas by piling the chicken and peppers onto each naan.

Just before you are ready to serve, in a medium-sized bowl add the oil and sugar for the dressing (see ingredients for amount) and season with salt and pepper. Toss the baby leaf salad through the dressing.

6

Transfer your loaded naanizzas to your serving plates, drizzle over the mango chutney and the remaining yogurt. Serve with your sweet potato fries and dressed baby leaf salad alongside.

Enjoy!

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