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Tandoori Chicken Naan and Sweet Potato Wedges

Tandoori Chicken Naan and Sweet Potato Wedges

with Sweet Chilli Sauce and Cucumber Raita

Street Food
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This Tandoori Chicken Naan and Sweet Potato Wedges is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

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

Low Fat Natural Yoghurt


280 grams

Diced Chicken Breast

½ unit(s)

Red Onion

1 sachet

Cider Vinegar


2 unit(s)

Sweet Potato

½ unit(s)


½ bunch(es)


1 unit(s)

Baby Gem Lettuce

2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

32 grams

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)3432 kJ
Energy (kcal)820 kcal
Fat9.0 g
of which saturates2.0 g
Carbohydrate133 g
of which sugars33.0 g
Protein49 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Small Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat the oven to 210°C. In a bowl, combine the tandoori masala spice (use less if you don't like heat), tomato puree and half the yoghurt. Season with salt, pepper and a pinch of sugar (if you have any). Add the diced chicken and stir to combine. Set aside. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Halve, peel and thinly slice the red onion. Pop into another bowl with the cider vinegar and sugar for the pickle (see ingredients for amount). Season with salt and pepper, stir well and set aside.


Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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 middle shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the baby gem lettuce, then halve lengthways. Thinly slice widthways. Trim the cucumber, then halve lengthways. Chop each half into 4 long strips, then chop widthways into small pieces. Pop the cucumber into a small bowl with the remaining yoghurt and half the mint. Set aside your cucumber raita.


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. Turn halfway through. TIP: Don't be afraid if the chicken chars - this will add to the flavour. IMPORTANT: The chicken is cooked when no longer pink in the middle.


When everything is nearly ready, pop the naans onto a baking tray. Sprinkle with a little water and pop into the oven on the bottom shelf to warm through for the final 3-4 mins of chicken cooking time.


This dish is all about piling it high! Put a naan on each plate and top with the lettuce, followed by the tandoori chicken and cucumber raita. Scatter the pickled onions over the top, followed by a drizzle of sweet chilli sauce and remaining chopped mint. Serve with the sweet potato wedges and the remaining raita alongside. Enjoy!