Tandoori Style Chicken Loaded Naans
with Wedges, Mint Raita and Cucumber & Tomato Salad
These Tandoori Style Chicken Loaded Naans are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
450
Potatoes
1
Red Onion
50
Korma Curry Paste
(Contains Mustard)
150
Greek Style Natural Yoghurt
(Contains Milk)
4
British Chicken Thighs
125
Baby Plum Tomatoes
½
Cucumber
(May contain Celery)
½
Lemon
1
Mint
2
Plain Naans
(Contains Milk, Cereals containing gluten)
40
Mango Chutney
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, 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.
Halve, peel and cut the red onion into 2cm wedges.
Pop the korma style paste and half the yoghurt into a large bowl, then season with salt and pepper and combine well. Add the chicken to the marinade and mix well.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan and set the remaining marinade aside. Fry the chicken until browned all over, 3-4 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While the chicken is frying, add the onion wedges to leftover marinade and mix well to coat.
Once the chicken is browned, pop it onto foil-lined baking tray. Add the onion wedges alongside.
Bake on the middle shelf of your oven until the chicken is cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, halve the tomatoes and pop into another medium bowl.
Halve the cucumber widthways (see ingredients for amount). Set one half aside. Cut the other half lengthways, then thinly slice widthways into half moons.
Add the chopped cucumber to the tomato bowl. Halve the lemon, then squeeze half the lemon juice into the bowl(see ingredients amount.
Season with salt and pepper, mix well, then set aside.
Quarter the remaining cucumber half lengthways, then scoop out the seeds and discard them. Chop into small pieces.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Add the cucumber and mint to another medium bowl, then stir in the remaining yoghurt and lemon juice. Season with salt and pepper, mix together, then set your raita aside.
When everything is almost ready, put the naans on a baking tray. Sprinkle with a little water and pop them on the bottom shelf of the oven to warm through, 2-3 mins.
Transfer the cooked chicken to a chopping board and thinly slice.
Share the naans between your plates and top with the salad, sliced chicken and onions. Spoon over the raita and the mango chutney to finish.
Serve with the wedges and remaining salad alongside.
Enjoy!
