Cook
45m
Ingredients
Method
Nutrition
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Step 1
Add the diced chicken to a bowl with the tandoori seasoning, yoghurt, lemon juice, smoked paprika, cumin, salt, and black pepper. Add in the red food colouring drops if using. Mix well until evenly coated and set aside to marinate.
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For
2
M
I
Tandoori Chicken Masala
250
g
Chicken breast, diced
1
tbsp
Tandoori seasoning blend, 10g
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Per Serving
Calories
644kcal
Fat
14.1g
Carbs
77.4g
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Spice level: Tandoori blends vary, so adjust to taste. Start with slightly less if you prefer a milder curry or add a little more if you prefer spicier curries. Cream swap: Light crème fraîche or 0% Greek yoghurt can be used instead. If using yoghurt, stir in off the heat to prevent splitting. Sauce texture: Blending gives that smooth takeaway-style finish, but you can leave it slightly chunky if preferred. Naan dough: It should feel soft and slightly tacky. Lightly flour your hands when rolling, and avoid over-kneading. Make sure to use thick Greek yoghurt and not Greek Style, it is too wet and won’t work. These are lightly cheesy breads rather than a stuffed, gooey cheese naan. The mozzarella melts into the dough as it cooks, so don’t expect a dramatic cheese pull it’s there for flavour and softness rather than stretch. You can omit it, if you prefer a plain naan. Dairy-free: Use a dairy-free cream alternative and skip the mozzarella in the naan (or swap to dairy-free cheese).
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Cook
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add the diced chicken to a bowl with the tandoori seasoning, yoghurt, lemon juice, smoked paprika, cumin, salt, and black pepper. Add in the red food colouring drops if using. Mix well until evenly coated and set aside to marinate.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Tandoori Chicken Masala
250
g
Chicken breast, diced
1
tbsp
Tandoori seasoning blend, 10g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
644kcal
Fat
14.1g
Carbs
77.4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Spice level: Tandoori blends vary, so adjust to taste. Start with slightly less if you prefer a milder curry or add a little more if you prefer spicier curries. Cream swap: Light crème fraîche or 0% Greek yoghurt can be used instead. If using yoghurt, stir in off the heat to prevent splitting. Sauce texture: Blending gives that smooth takeaway-style finish, but you can leave it slightly chunky if preferred. Naan dough: It should feel soft and slightly tacky. Lightly flour your hands when rolling, and avoid over-kneading. Make sure to use thick Greek yoghurt and not Greek Style, it is too wet and won’t work. These are lightly cheesy breads rather than a stuffed, gooey cheese naan. The mozzarella melts into the dough as it cooks, so don’t expect a dramatic cheese pull it’s there for flavour and softness rather than stretch. You can omit it, if you prefer a plain naan. Dairy-free: Use a dairy-free cream alternative and skip the mozzarella in the naan (or swap to dairy-free cheese).
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Made it?
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