Tandoori Chicken Naan
with Sweet Chilli Sauce, Lettuce, Tomato, Pickled Onion
- Cereals containing gluten
- Milk
- Wheat
- Sulphites
- Celery
- May contain traces of allergens
Ingredients
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
½ unit(s)
Cucumber
(May contain traces of: Celery)
1 unit(s)
Sweet Potato
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
32 grams
Sweet Chilli Sauce
30 grams
Tomato Puree
240 grams
Diced British Chicken Breast
1 pot(s)
Tandoori Masala Spice
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutritional information
Instructions
Preheat the oven to 210°C. In a bowl, combine the tandoori spice (use less if you don't like 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 into 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 baby gem 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 on a baking tray, sprinkle with a little water and bake them for the final 3-4 mins of chicken cooking time. 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious combination of flavours, describing it as a "taste sensation" and better than takeaway.
- Ease of prep: Some found it fiddly or time-consuming to prepare, but most agreed the effort was worthwhile for the result.
- Suggestions: Consider marinating the chicken overnight for enhanced flavour; some preferred chicken breast over thighs.
- Portions: Generous and filling for most, though a few wanted more chicken or yoghurt sauce.
- Texture: Try grilling the naan briefly for a less soggy base; some found the sweet potato fries unnecessary.
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