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Tandoori Chicken Traybake

Tandoori Chicken Traybake

Tandoori Chicken Traybake

with Cumin Wedges, Peas and Mango Chutney

Lily StevensPublished on November 14, 2023

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This Tandoori Chicken Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Family Friendly

•New

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total35 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

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 contain traces of: Sesame, Celery)

120 grams

Peas

40 grams

Mango Chutney

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Nutritional information

Energy (kJ)2471 kJ

Energy (kcal)590 kcal

Fat15.4 g

of which saturates7 g

Carbohydrate68.9 g

of which sugars18.3 g

Protein48.9 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Bowl

•Baking Tray

•Baking Paper

Cooking Instructions and Tips

Marinate the Chicken

1

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.

Prep the Wedges

2

While the chicken marinates, chop the potatoes into 2cm wide wedges (no need to peel).

Ready, Steady, Bake

3

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.

Chicken Time

4

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.

Yes Peas

5

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.

Serve

6

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!

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