Tandoori Chicken Traybake
with Cumin Wedges, Peas and Mango Chutney
- Milk
- Cereals containing gluten
- Sesame
- Celery
- May contain traces of allergens
This Tandoori Chicken Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
1 sachet(s)
Tandoori Masala Mix
75 grams
Soured Cream
(Contains: Milk)
2 unit(s)
British Chicken Breasts
450 grams
Potatoes
1 sachet(s)
White Cumin Seeds
(May be present: Sesame, Celery)
120 grams
Peas
40 grams
Mango Chutney
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
In a medium bowl, combine the tandoori masala mix and half 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. It's cooked when no longer pink in the middle.
When the chicken has a few minutes left, add the peas to the other side of the same baking tray.
Return to the oven for the remaining time until the peas are piping hot and the chicken is cooked through, 2-3 mins.
When ready, share the chicken breasts between your plates.
Spoon the remaining soured cream over the chicken, then drizzle with the mango chutney and sprinkle on the crispy onions.
Serve the cumin seed wedges and peas alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The tandoori marinade and cumin wedges are widely praised, with the mango chutney and crispy onion topping standing out as crowd-pleasing finishing touches.
- Ease of prep: A straightforward oven traybake that comes together quickly, with several cooks noting it works well in an air fryer too.
- Suggestions: Swap chicken breasts for thighs to keep the meat moist, and consider boiling or steaming the peas rather than roasting them for a better texture. Adding extra mango chutney or a little more tandoori seasoning can boost the overall flavour.
- Next-day meals: Leftovers keep well, with at least one cook enjoying the dish the following day.
- Portions: Some found the chicken portion on the small side, particularly for hungrier appetites, so adding an extra breast may be worth considering.
