Experience a much-loved Tandoori dish featuring the smoky, Punjabi spiced, juicy chicken that we all know and love, normally only achieved by hours of  traditional clay-oven cooking (in a "tandoor"). We've managed to capture the essence of this mouth-wateringly delicious classic in our pots of flavour. No overnight-marination required, just fire up the grill, pop open a beer and get ready for a taste of an Indian summer. 

Cook our delicious BBQ Tandoori Chicken with Sweet Potato Wedges in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic BBQ Tandoori Chicken with Sweet Potato Wedges. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Smoked Chilli Blend pot, a Tandoori Paste pot and a Sweet Potato Seasoning pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious BBQ Tandoori Chicken with Sweet Potato Wedges in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Smoked Chilli Blend
  • Tandoori Paste
  • Sweet Potato Seasoning

Your shopping list for 4 servings:

  • 3 large sweet potatoes
  • 4 chicken breast fillets
  • 1 lemon
  • 100g Natural yoghurt (+ extra for serving)
  • 1 large bag of salad
  • half a red onion (optional)
  • 2 tomatoes (optional)
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Our 20 minute recipe

  1. Bake the sweet potato fries

    Heat the oven to 200C/180C fan/gas 6.

    Toss the potato wedges with the SWEET POTATO SEASONING and a little oil on a large baking sheet and then cook for 25 mins, checking and flipping them halfway.

  2. Marinate the chicken

    Mix the TANDOORI PASTE with the SMOKED CHILLI BLEND and the yoghurt in a large mixing bowl.

    Add the chicken fillets and the juice of 1/2 a lemon and and mix well to coat the chicken in the marinade.

  3. Cook the chicken

    To grill the chicken, bring the grill up to high heat and then grill the chicken for 7-10 mins on each side. Or, place the chicken on another baking tray and cook in the oven for 20 mins, or until cooked through. 

    Meanwhile for the salad, add some sliced onions and tomatoes in with your leaves if you like and dress the salad with a little olive oil and seasoning.

  4. Serve the chicken with potato wedges and some salad. Put a dollop of yoghurt on the plate for dipping, if you have some leftover.

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