Chicken Tikka Sammies
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Chicken Tikka Sammies

Chicken Tikka Sammies

with Indian-Spiced Wedges and Yogurt Sauce

We're serving up all the things you love about chicken tikka stuffed between fluffy buns! Grab a napkin, it's about to get saucy! No sandwich is complete without a delicious side, so we've added crispy spiced wedges and a creamy yogurt dip for good measure.


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


serving amount

310 g

Chicken Breast Tenders

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

¼ cup

Tikka Sauce

(Contains Milk)

1 tbsp

Indian Spice Blend

460 g

Russet Potato

100 mL

Greek Yogurt

(Contains Milk)

132 g

Mini Cucumber

56 g

Onion, sliced

Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp


½ tsp



Nutrition Values

Calories840 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate94 g
Sugar11 g
Dietary Fiber8 g
Protein51 g
Cholesterol125 mg
Sodium1010 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Box Grater
Small Bowl
Large Non-Stick Pan
Paper Towel
Measuring Cups


Bake wedges

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tsp Indian Spice Mix and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Bake in the middle of oven, flipping halfway through, until golden-brown and tender, 25-28 min.


Meanwhile, slice 1 cucumber into 1/4-inch slices (2 cucumbers for 4 ppl).Grate remaining cucumber into a small bowl. Sprinkle with salt. Set aside.

Cook chicken

Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken and onions. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.)Cook, stirring occasionally, until chicken is golden-brown and cooked through, 4-6 min.**

Finish chicken

Add half the tikka sauce (use all for 4 ppl), remaining Indian Spice Mix and 1/4 cup water (dbl for ppl) to the pan with chicken. Cook, stirring often, until coated, 1-2 min.

Toast buns and make yogurt sauce

Halve buns. Arrange buns on an unlined baking sheet, cut-side up. Toast in the top of oven until golden, 6-7 min. (TIP: Keep an eye on buns so they don't burn!)Meanwhile, add yogurt, 1/2 tsp sugar, and 1/2 tbsp oil (dbl both for 4 ppl) to the bowl with grated cucumber. Season with salt and pepper, then stir to combine.

Finish and serve

Spread 1 tbsp yogurt sauce (dbl for 4 ppl) over top buns. Stack chicken and sliced cucumbers on bottom buns. Close with top buns. Divide sammies and Indian-spiced wedges between plates. Serve remaining yogurt sauce on the side for dipping.

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