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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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
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.
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.
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.
Halfway through grilling chicken and onions, add naan to grill, close lid and grill, flipping once, until naan are heated through, 5-6 min.
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.
