Tandoori-Style Grilled Chicken Breasts
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Tandoori-Style Grilled Chicken Breasts

Tandoori-Style Grilled Chicken Breasts

with Garlic Naan and Masala Potatoes

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


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

2 unit

Chicken Breasts

2 unit


(Contains Milk, Gluten)

360 g

Yellow Potato

113 g

Red Onion

66 g

Mini Cucumber

56 g

Spring Mix

7 g


1 unit

Garlic, cloves

½ cup

Tikka Sauce

(Contains Milk)

2 tbsp

Mild Curry Paste

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories980 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate109 g
Sugar15 g
Dietary Fiber8 g
Protein55 g
Cholesterol140 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Aluminum Foil
Non-Stick Pan
Paper Towel
Medium Bowl
Medium Pot


Roast potatoes

Before starting, wash and dry all produce. Preheat the oven to 425°F. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat. Cut potatoes into 1/2-inch pieces. Add potatoes, half the curry paste and 1 tbsp oil (dbl for 4 ppl) to large bowl. Season with salt and pepper, then toss to combine. Arrange potatoes on a parchment-lined baking sheet. Roast in the middle of the oven until tender and golden-brown, 25-28 min.


Thinly slice cucumber. Roughly chop cilantro. 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. Melt 1 tbsp butter (dbl for 4 ppl) in a small non-stick pan over low heat or in a microwaveable bowl. Add garlic. 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.

Grill chicken and onions

Add remaining curry paste and 2 tbsp tikka sauce (dbl for 4 ppl) to the same bowl (from step 1). Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to the bowl, then toss to coat. Add chicken to the grill. Close lid and grill, flipping once, until cooked through, 6-8 min per side.** Add onions to the grill with chicken. Close lid and grill, flipping onions once, until tender, 5-7 min per side.

Warm naan

Halfway through grilling chicken and onions, place naan in foil on the other side of the grill. Close lid and grill, flipping once, until naan are heated through, 5-6 min.

Warm sauce

Meanwhile, add remaining tikka sauce to a medium pot. Cook over medium heat, stirring occasionally, until heated through, 2-3 min. Remove the pot from heat.

Finish and serve

Meanwhile, add vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add cucumbers and spring mix, then toss to combine. Thinly slice chicken, then add to tikka sauce and toss to coat. Separate grilled onion rings. Divide potatoes between bowls. Top potatoes with onions, chicken and sauce from the pot. Sprinkle cilantro over top. Serve naan and salad alongside.

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