Chicken Tikka Naan Sandwich

with Roasted Vegetables

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Instructions

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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.

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2 Marinate

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

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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.

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4 Prep

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

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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. 

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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 seedscoriander and mint leaves.

Tips for fussy eaters

Sensitive to heat? Go easy on the tandoori spice!

Pro tip

Sprinkling water on the naan before placing it in the oven gives the naan a softer texture.

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

Cooking Time: 30 min

Equipment Required: Tinfoil

Cals 1221 · Prot 78 · Carbs 146 · Fat 38

Ingredients

Number of people

Tandoori

Chicken breast 450 Grams
Labneh 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 Piece
Lemon 1 Piece
Nigella seeds 5 Grams

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

Cooking Time: 30 min

Equipment Required: Tinfoil

Cals 1221 · Prot 78 · Carbs 146 · Fat 38

Instructions

photo

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.

photo

2 Marinate

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

photo

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.

photo

4 Prep

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

photo

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. 

photo

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 seedscoriander and mint leaves.

Tips for fussy eaters

Sensitive to heat? Go easy on the tandoori spice!

Pro tip

Sprinkling water on the naan before placing it in the oven gives the naan a softer texture.

Ingredients

Number of people

Tandoori

Chicken breast 450 Grams
Labneh 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 Piece
Lemon 1 Piece
Nigella seeds 5 Grams
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