Tandoori Style Chicken on Golden Naan
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tandoori Style Chicken on Golden Naan

Tandoori Style Chicken on Golden Naan

with a sweetcorn and chilli salsa

The preparation of tandoori chicken involves it being marinated in spiced yoghurt then roasted in an oven known as a tandoor, hence the dish's name. Though this dish may not utilize a clay oven, the deep flavour bestowed by the marinade is definitely there.

Total Time50 minutes
Cooking Time45 minutes


Serving amount

3 unit(s)


1 unit(s)


1 sachet(s)

Korma Curry Paste

150 grams


(Contains Milk)

320 grams

Chicken Breast

1 pack(s)


5 grams


1 unit(s)


1 unit(s)


2 unit(s)


(Contains Wheat)

1 sachet(s)

Sweet Chilli Sauce

2 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)4341 kJ
Energy (kcal)1037 kcal
Fat20.7 g
of which saturates6 g
Carbohydrate158.2 g
of which sugars30.1 g
Dietary Fiber1.1 g
Protein60.7 g
Cholesterol0 mg
Salt5.32 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Cook the Wedges
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wide wedges (no need to peel).
  • Pop the wedges onto a lined baking tray.
  • Drizzle with oil, season with salt and pepper. Toss to coat, then spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Mix the Marinade
  • Meanwhile, add korma paste and half the yoghurt to a large bowl. Season with salt and pepper. Mix well.
  • Add the chicken and toss to coat. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Place a large pan over medium-high heat with a drizzle of oil.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Bake the Chicken
  • Add the chicken to the pan (reserve the marinade). Cook until browned, 3-4 mins each side.
  • Meanwhile, peel and cut the onion into 2cm wedges. Add the onion to the leftover marinade and toss to coat.
  • Once the chicken is browned, pop it onto a lined baking tray.
  • Place the onion alongside.
  • Bake on the middle shelf of the oven until the chicken is cooked through, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Assemble the Salsa
  • Meanwhile, roughly chop the tomatoes and place in a separate bowl.
  • Drain and rinse the sweetcorn in a sieve.
  • Halve the chilli lengthways, deseed then finely chop.
  • Add the sweetcorn and chilli (use less if you don't like spice) to the bowl with the tomato
  • Halve the lemon. Squeeze the juice of half the lemon into the bowl. Season with salt and pepper, mix well, then set aside.
Make the Raita
  • Roughly chop the coriander (stalks and all).
  • Add the coriander and remaining yoghurt to another bowl. 
  • Stir in a squeeze of lemon juice.
  • Season with salt and pepper, mix together, then set the raita aside.
  • When everything is nearly ready, place 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.
Finish and Serve
  • Transfer the cooked chicken to a chopping board and thinly slice.
  • Share the naans between your plates and top with the tandoori style chicken and onions.
  • Spoon over the raita and the sweet chilli sauce to finish.
  • Serve with the potato wedges and sweetcorn salsa alongside.