Tandoori Chicken Madras with Sweet Potato Chickpea Chaat & Tamarind Chutney

Serving size

1 person 2 people 4 people

Ingredients

460g chickpeas

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
2 sweet potato
2 tsp dukkah spice blend

(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
160g greek style yoghurt (Milk)
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)
200g baby tomatoes
1 onion
1 handful of fresh mint
1 handful of fresh coriander
4 tsp tamarind paste

(tamarind paste, spirit vinegar, water, salt)
600g diced British Free Range chicken breast
40g mixed salad leaves

Allergens

Contains: Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	119Kcal	572Kcal
	496kJ	2395kJ
Fat	3.8g	18g
of which saturates	1.1g	5.4g
Carbohydrates	11g	53g
of which sugars	4.0g	19g
Protein	10g	49g
Salt	0.17g	0.82g
Fibre	2.9g	14g

Back

High protein 1/3 daily fibre 4 of 5 a day New Low sat fat

Tandoori Chicken Madras with Sweet Potato Chickpea Chaat & Tamarind Chutney

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Poultry

Turn up the flavour with this weeknight wonder. Tender free-range British chicken breasts are coated in fragrant madras paste, then roasted until golden. Dish up alongside a vibrant chaat, starring bright sweet potatoes, chunky chickpeas and juicy tomatoes. Finish with a drizzle of creamy tamarind chutney, to tie everything together.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

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 olive 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 (add less for less heat). Season with salt and pepper. Mix well and leave to marinate

Prep the chaat & chutney

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, then finely chop half, along with the coriander. Roughly tear the remaining mint
Add the chopped herbs 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 olive oil, salt and pepper. Roast together for a further 10-15 mins, until soft and golden
Add the chicken to the other lined baking tray and drizzle with 1 tsp olive oil. Roast 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 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