Chicken Tikka Naan Sandwich

Name: Chicken Tikka Naan Sandwich with Roasted Vegetables
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 200 Grams of Labneh; 5 Grams of Tandoori masala; 2 Grams of Smoked paprika powder; 10 Grams of Ginger garlic paste; 2 Grams of Smoked sea salt; 1 Tbsp of Vegetable oil; 1 Piece of Green pepper; 1 Piece of Yellow pepper; 1 Piece of Red onion; 1 Piece of Carrot; 1 Piece of Cucumber; 10 Grams of Fresh mint; 15 Grams of Fresh coriander; 4 Piece of Tandoori naan; 1 Piece of Lemon; 5 Grams of Nigella seeds

with Roasted Vegetables

We've combined 2 Indian classics - tandoori chicken and naan - into a flavourful sandwich topped with refreshing mint, coriander and creamy labneh.

Cals 1010 · Prot 70 · Carbs 116 · Fat 31

Family Friendly

30 min

Chicken Tikka Naan Sandwich with Roasted Vegetables

We've combined 2 Indian classics - tandoori chicken and naan - into a flavourful sandwich topped with refreshing mint, coriander and creamy labneh.

Cals 1010 · Prot 70 · Carbs 116 · Fat 31

Family Friendly

Ingredients

Tandoori

Chicken breast

400 Grams

Labneh 4*

200 Grams

Tandoori masala

5 Grams

Smoked paprika powder

2 Grams

Ginger garlic paste

10 Grams

Smoked sea salt

2 Grams

Vegetable oil

1 Tbsp

Green pepper

1 Piece

Yellow pepper

1 Piece

Red onion

1 Piece

Sides

Carrot

1 Piece

Cucumber

1 Piece

Fresh mint

10 Grams

Fresh coriander

15 Grams

Tandoori naan 4*10*

4 Piece

Lemon

1 Piece

Nigella seeds 13*

5 Grams

Allergens

*4 Milk, *10 Wheat, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4240 / 1010
Fats (g)	30.9
of which saturated (g)	14.3
Carbohydrates (g)	116
of which sugars (g)	20.9
Fibers (g)	9.4
Proteins (g)	70.1
Salt (g)	3.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Tandoori mix

Preheat the oven to 220°C/200°C fan. In a large bowl, add half of the labneh combine the tandoori spice (spicy!), smoked paprika, ginger garlic paste, a generous pinch of smoked salt and a drizzle of oil. Mix.

2 Marinate

Chop the peppers and chicken into chunks. Peel and quarter the onion. Add the lot to the tandoori labneh. Toss until coated.

3 Bake

Place the chicken, peppers and onion onto a lined baking tray. Spread out evenly. Bake for 15 min or until the chicken is cooked through.

4 Prep

Meanwhile, peel and grate the carrots. Chop the cucumbers into half-moons. Strip the mint and coriander leaves, discard the stem.

5 Warm naans

Sprinkle each naan with water on both sides (See pro tip!). Wrap with tin foil and bake in the oven for 5 min or until warm.

6 Serve

Spread the remaining labneh on the naan. Top each naan with the roasted chicken and vegetables, and the fresh carrot and cucumber. Halve the lemon and squeeze over the chicken. Finally, garnish with the nigella seeds, coriander and mint leaves.

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