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Tandoori Style Chicken on Naans with Raita and Mango Chutney

Tandoori Style Chicken on Naans with Raita and Mango Chutney

with Nigella Seed Wedges and Crunchy Salad

Street Food
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This Tandoori Chicken Naans & Mango Chutney is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Spicy
Allergens:MilkMustardGlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potatoes

½ unit(s)

Nigella Seeds

1 unit(s)

Red Onion

150 milliliter(s)

Greek Style Yoghurt

(ContainsMilk)

1 sachet

Korma Style Paste

(ContainsMustard)

4 fillet

Chicken Thigh

1 punnet(s)

Baby Plum Tomatoes

½ unit(s)

Cucumber

1 bunch(es)

Coriander

½ unit(s)

Red Chilli

½ unit(s)

Lemon

1 bunch(es)

Mint

4 unit(s)

Naan

(ContainsMilk, Gluten, Soya)

1 sachet

Mango Chutney

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4360 kJ
Energy (kcal)1042 kcal
Fat42.0 g
of which saturates12.0 g
Carbohydrate115 g
of which sugars27.0 g
Protein53 g
Salt2.74 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray, drizzle with oil, sprinkle over the nigella seeds and season with salt and pepper. Toss to coat, then spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

2

Halve, peel and cut the red onion into 2cm wedges. Pop half the yoghurt into a bowl with the korma paste, season with salt and pepper and mix together. Pop the chicken thighs into the bowl and mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw meat. Heat a drizzle of oil in a large frying pan over medium-high heat and add the chicken thighs but don't throw away the remaining marinade. Fry until golden brown, 3-4 mins on each side, you may need to do this in batches.

3

While the chicken is frying, pop the onion wedges into the bowl with the leftover chicken marinade and mix well to coat. Once the chicken is browned, pop it onto a baking tray with the red onion wedges alongside. IMPORTANT: Wash your hands after handling the marinade. Bake on the middle shelf of your oven until the chicken is cooked through and the onion wedges are tender, 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

4

Halve the tomatoes and pop into a medium bowl. Halve the cucumber widthways (see ingredients for amounts). Cut one half lengthways then thinly slice widthways into half-moons. Pop into the bowl with the tomatoes. Roughly chop the coriander (stalks and all) and add to the bowl. Halve the chilli lengthways, deseed then finely chop and add to the bowl. Halve the lemon and add half the lemon juice, season with salt and pepper and mix well. Set aside.

5

Quarter the remaining cucumber lengthways, scoop out the seeds and discard them. Chop into small pieces and pop into a medium bowl. Pick the mint leaves from their stalks and roughly chop (discard the stalks) and add to the bowl with the chopped cucumber. Add the remaining Greek yoghurt, juice from the remaining lemon, season with salt and pepper and mix together. Set aside.

6

When everything is nearly ready, pop the naans in the oven alongside the wedges until warmed through, 2-3 mins. Pop the chicken onto a chopping board and thinly slice. Divide the naans between your plates, top with the sliced chicken and onion, spoon over the raita and the mango chutney. Serve with the wedges and salad alongside. Enjoy!