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Tandoori Chicken Naan

Tandoori Chicken Naan

with Sweet Chilli Sauce, Lettuce, Tomato, Pickled Onion

Street Food
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This Tandoori Chicken Naan with Sweet Chilli is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:MilkSulphitesGlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pot(s)

Tandoori Masala Spice

1 sachet

Tomato Puree

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

280 grams

Diced Chicken Breast

½ unit(s)

Red Onion

1 sachet

Cider Vinegar

(ContainsSulphites)

1 pot(s)

Nigella Seeds

2 unit(s)

Vine Tomatoes

½ unit(s)

Cucumber

½ bunch(es)

Mint

1 bunch(es)

Coriander

1 unit(s)

Baby Gem Lettuce

1 pack(s)

Sweet Potato Fries

2 unit(s)

Naan

(ContainsMilk, Gluten, Soya)

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)2812 kJ
Energy (kcal)672 kcal
Fat9.0 g
of which saturates2.0 g
Carbohydrate98 g
of which sugars19.0 g
Protein49 g
Salt1.62 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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

5

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.

6

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!