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Tandoori Chicken and Potato Traybake

Tandoori Chicken and Potato Traybake

with Tomatoes and Yoghurt Drizzle

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This Tandoori Chicken and Potato Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

4 unit(s)

Chicken Thigh

1 sachet

Korma Style Paste


75 grams

Low Fat Natural Yoghurt


450 grams


1 unit(s)

Green Pepper

1 sachet

Tandoori Masala Spice

125 grams

Baby Plum Tomatoes

Not included in your delivery

½ tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2767 kJ
Energy (kcal)661 kcal
Fat31.8 g
of which saturates8.5 g
Carbohydrate51.4 g
of which sugars10.9 g
Protein42.9 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Large Bowl
Cutting board
Baking Tray
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press).
In a large bowl, add the garlic, chicken thighs, korma style paste and half the yoghurt. Season with salt, then use your hands to coat the chicken in the marinade. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Chop the potatoes into 2cm chunks (no need to peel). Halve the pepper and discard the core and seeds. Chop into 2cm chunks.


Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the tandoori masala spice. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
Once your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, pop the pepper onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Lay the chicken thighs flat onto the same tray amongst the pepper.
Roast on the middle shelf of your oven until the pepper is golden and the chicken is cooked through, 16-18 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.


While everything bakes, quarter the baby plum tomatoes and pop into a small bowl. Season with salt and pepper, then stir through the olive oil for the dressing (see ingredients for amount). Set aside.


Pop the remaining yoghurt into another small bowl. Season to taste with salt, pepper and a little sugar (if you have any).
Set aside, then have a quick tidy whilst you wait for the traybake!


When the chicken and veg are cooked, share the chicken thighs, peppers and tandoori potatoes between your plates. Spoon over the tomatoes.
Finish with a drizzle or spoonful of yoghurt.