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Tandoori Chicken

Tandoori Chicken

with Roast New Potatoes, Baby Gem Salad and Mango Dressing

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The Indian tandoor oven is made from clay but you don't need a huge piece of pottery in your kitchen to roast spicy tandoori-style chicken. This version comes with roast new potatoes and a yoghurt-dressed salad to cool the spice. Delicious!


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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Chicken Breast

½ tbsp

Tandoori Masala Spice

1 unit(s)


1 pack(s)

New Potatoes

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Vine Tomatoes

1 pot(s)

Greek Style Natural Yoghurt


40 grams

Mango Chutney

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1874 kJ
Energy (kcal)448 kcal
Fat7.0 g
of which saturates3.0 g
Carbohydrate52 g
of which sugars22.0 g
Protein46 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Lay a chicken breast on your chopping board and place your hand flat on top. Slice into it from the side so it opens like a book. Repeat for the remaining chicken then transfer to a mixing bowl along with the tandoori masala mix, a drizzle of oil, the zest of the lemon and a squeeze of lemon juice. Season with salt and black pepper. Mix to coat the chicken then cover with clingfilm and pop in the fridge.


While the chicken marinates, halve the new potatoes and put them on a baking tray. Drizzle with a little oil, season with salt and black pepper and toss to coat evenly. Spread them out, then roast on the top shelf of your oven until golden and crispy, 20 mins.


Meanwhile, put a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken and fry until brown, 2-3 mins each side. Transfer to another baking tray and roast on the middle shelf of your oven until cooked through, 15 mins. TIP: The chicken is cooked when it is no longer pink in the middle. When cooked, remove the chicken to a plate and cover with foil to rest and keep warm.


While the chicken cooks, remove and discard the root from the baby gem lettuce. Halve it lengthways, then slice as thinly as you can and put in a large bowl. Chop the tomato into 1cm pieces and add to the bowl with the lettuce.


Put the yoghurt in a small bowl and stir in the mango chutney. Season to taste with salt and black pepper and set aside.


Slice each chicken breast into five strips. Add a few spoonfuls of the yoghurt dressing to the salad and gently toss to combine. You don't want the salad to be swimming in dressing, so just add enough to coat it! Taste and add a pinch of salt and black pepper if desired. Serve the roast potatoes alongside the salad, topped with the sliced chicken and a drizzle of remaining dressing. Enjoy!