The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Chicken Tikka Madras with Sweet Potato Chickpea Chaat & Tamarind Chutney
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High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 40g mixed salad leaves
- 600g diced British Free Range chicken breast
- 4 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 1 onion
- 200g baby tomatoes
- 4 tbsp Madras spice paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
- 160g greek style yoghurt (Milk)
- 2 tsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 2 sweet potato
- 460g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 666
Protein: 52g
Carbs: 52g
Fat: 20g
Chicken Tikka Madras with Sweet Potato Chickpea Chaat & Tamarind Chutney
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 large baking trays with parchment paper
- Pull out 2 large bowls, a small bowl & a sieve
Get started
- Cut the sweet potatoes into 2cm chunks and add to a lined baking tray. Toss with the dukkah spice mix, 2 tsp oil and a pinch of salt and pepper. Roast for 15 mins
- Meanwhile, add the chicken to a large bowl with 1 tbsp of the yoghurt and the madras paste (use less for less heat). Season with salt and pepper. Mix well and leave to marinate
Meanwhile, prep the chaat
- Roughly dice the tomatoes. Finely dice the onion. Add both to the other large bowl with a pinch of salt and toss together
- Pick the mint from the stems. Finely chop half of the mint and coriander. Roughly tear the remaining
- Add the finely chopped mint and coriander to the small bowl with the remaining yoghurt, tamarind and 1 tbsp water. Season with salt and pepper. Stir to combine
Roast the chicken & chickpeas
- Drain the chickpeas and thoroughly dry with kitchen paper. After 15 mins, add the chickpeas to the tray with the sweet potato and toss with 1 tsp oil, a pinch of salt and pepper. Roast for a further 10-15 mins, until the potatoes are soft and the chickpeas are golden
- At the same time, add the chicken evenly to the other lined baking tray and drizzle with 1 tsp oil. Bake for 13 mins, until cooked through
Toss together
- Once cooked, add the sweet potato and chickpeas to the tomatoes and onion. Toss with the torn mint and coriander and 2 tsp olive oil. Season to taste
- When everything is ready, add the salad leaves to the bowl and toss gently to combine
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chaat onto plates, drizzled with the tamarind chutney. Top with the chicken to finish
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