Tandoori-Style Grilled Chicken
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Tandoori-Style Grilled Chicken

Tandoori-Style Grilled Chicken

with Garlic Naan and Masala Potatoes

Tender chicken gets a quick marinade in aromatic Indian spices, while grilling it adds extra flavour reminiscent of a blazing hot tandoor oven. Golden naan with garlic butter completes this delicious wrap!

Allergens:
Milk
Soy
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

2 unit

Naan

(Contains Milk, Soy, Wheat)

113 g

Red Onion

66 g

Mini Cucumber

7 g

Cilantro

28 g

Spring Mix

½ cup

Tikka Sauce

(Contains Milk)

1 tbsp

Indian Spice Blend

3 g

Garlic

360 g

Yellow Potato

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories810 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate97 g
Sugar12 g
Dietary Fiber9 g
Protein43 g
Cholesterol150 mg
Sodium1450 mg
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.

Utensils

Measuring Spoons
Medium Bowl
Aluminum Foil
Paper Towel
Small Bowl
Medium Pot

Instructions

Prep
1

Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.

Thinly slice cucumber. Roughly chop cilantro. Cut potatoes into 1/2-inch pieces. Peel, then mince or grate garlic. Peel, then cut onion into ½-inch rounds (keeping rings together). Transfer onion rings to a plate. Drizzle with 1/2 tbsp oil and season with salt and pepper, then gently toss to coat. Peel, then mince and grate garlic

Grill potatoes
2

Add potatoes, half the Indian Spice Mix, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch). Place pouch on one side of grill, close lid and grill, until tender, 18-20 min.

Grill chicken and onions
3

While potatoes grill, add remaining Indian Spice Mix and 2 tbsp tikka sauce (dbl for 4 ppl) to the same bowl (from step 2.) Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to the bowl, then toss to coat. Add chicken to grill, close lid and grill, until cooked through, 6-8 min per side.** Add onions to grill, close lid and grill flipping once, until tender, 5-7 min per side.

Prepare garlic naan
4

While chicken grills, add garlic and 1 tbsp softened butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Spread garlic butter onto tops of naan. Stack naan, buttered-sides together, then wrap in foil.

Warm naan
5

Halfway through grilling chicken and onions, add naan to grill, close lid and grill, flipping once, until naan are heated through, 5-6 min.

Finish and serve
6

Add remaining tikka sauce to a medium pot. Cook over medium heat, stirring occasionally, until heated through, 2-3 min. Thinly slice chicken, then add to tikka sauce and toss to coat. Separate grilled onion rings. Divide naans and potatoes between plates. Top naan with cucumbers, spring mix, onions, chicken and any sauce from the pot. Sprinkle cilantro over top of potatoes.

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