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Tandoori Chicken Naan

Tandoori Chicken Naan

with Sweet Potato Fries, Lettuce, Tomato & Pickled Onion

Street Food
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Allergens:MilkSulphitesCereals containing Gluten

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 pot(s)

Tandoori Masala Spice

1 sachet

Tomato Puree

75 grams

Greek Style Natural Yoghurt


280 grams

Diced Chicken Breast

½ unit(s)

Red Onion

1 sachet

Cider Vinegar


1 pot(s)

Nigella Seeds

2 unit(s)

Vine Tomatoes

½ unit(s)


½ bunch(es)


1 bunch(es)


1 unit(s)

Iceberg Lettuce

1 pack(s)

Sweet Potato Fries

2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing Gluten)

1 sachet

Sweet Chilli Sauce

Not included in your delivery

1 tsp

Sugar for the Pickle

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2791 kJ
Energy (kcal)667 kcal
Fat9.0 g
of which saturates2.0 g
Carbohydrate99 g
of which sugars19.0 g
Protein49 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat the oven to 210°C. In a bowl, combine the tandoori spice, tomato puree and half the yoghurt. Season with salt, pepper and a pinch of sugar . Add the diced chicken and stir to combine. Set aside. IMPORTANT: Remember to wash your hands after handling raw meat. Halve, peel and thinly slice the red onion. Pop in a bowl with the white wine vinegar, sugar (see ingredients for amount) and half the nigella seeds. Season with salt and pepper, stir well and set aside.


Chop the vine tomatoes into 2cm chunks. Trim the cucumber then halve lengthways. Chop each half into 4 long strips then chop widthways into small pieces. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the coriander (stalks and all). Trim the root from the iceberg lettuce then half lengthways. Thinly slice widthways.


Pop the tomatoes in a bowl with the remaining nigella seeds and half the coriander. Add a drizzle of oil and a pinch of salt and pepper. Toss to combine and set aside. In another bowl, combine the cucumber, remaining yoghurt and half the mint. Set aside.


Pop the sweet potato fries on a baking tray, drizzle with oil, season with salt and pepper. Toss to coat. Spread out and roast on the middle shelf of the oven until soft and golden, 18-20 mins.


Line a baking tray with foil. Put the marinated chicken on the tray and bake on the top shelf until cooked through, 10-12 mins, turning halfway. TIP: Don't be afraid if the chicken chars - this will add to the flavour! Pop the naans directly on the oven shelf to warm through for the final 1-2 mins. Get ready to serve.


This dish is all about piling it high! Put a naan on each plate and top with the lettuce, followed by the tandoori chicken, sweet potato fries, tomato salad and cucumber raita. Scatter the pickled onions over the top, followed by a drizzle of sweet chilli sauce. Finish with the remaining chopped coriander and mint and dig in!