Tandoori Chicken Traybake
with Cumin Wedges, Peas and Mango Chutney
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 war 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.
Tandoori Masala Mix
White Cumin Seeds
(May contain Sesame, Celery)
(Contains Cereals containing gluten)
Preheat your oven to 220°C/200°C fan/gas mark 7.
In a medium bowl, combine the tandoori masala spice mix and half of the soured cream. Season with salt and pepper.
Add the chicken breasts to the bowl and stir to coat in the tandoori marinade. Leave to one side to marinate.
While the chicken marinates, chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray.
Drizzle with oil, sprinkle over the cumin seeds, 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 top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, lay the chicken onto one side of a medium, lined baking tray and drizzle with oil.
Roast the chicken on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
A few minutes before the chicken has finished roasting, add the peas to the other side of the baking tray.
Return to the oven for the remaining cook time until the peas are piping hot and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Share the chicken breasts between your plates.
Spoon the remaining soured cream onto the chicken, then drizzle over the mango chutney and sprinkle on the crispy onions.
Serve the cumin seed wedges and peas alongside.