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.
Serving size
Ingredients
Ingredients
- 300g diced British Free Range chicken breast
-
2 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)
-
230g chickpeas(Chickpeas, water, salt)
- 1 onion
- 110g baby tomatoes
- 1 handful of fresh mint
-
2 tsp tamarind paste(tamarind paste, spirit vinegar, water, salt)
-
2 tsp dukkah spice blend(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 small sweet potato
- 1 handful of fresh coriander
- 80g greek style yoghurt (Milk)
- 20g mixed salad leaves
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 616Kcal |
| 440kJ | 2577kJ | |
| Fat | 3.2g | 19g |
| of which saturates | 0.9g | 5.4g |
| Carbohydrates | 7g | 40g |
| of which sugars | 3.2g | 18g |
| Protein | 9.3g | 54g |
| Salt | 0.29g | 1.7g |
| Fibre | 2.2g | 13g |
Ingredients
Ingredients
-
230g chickpeas (use half)(Chickpeas, water, salt)
- 1 small sweet potato (use half)
-
2 tsp dukkah spice blend (use half)(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 150g diced British Free Range chicken breast
- 80g greek style yoghurt (use half) (Milk)
-
2 tbsp Madras spice paste (use half) (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)
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 1 handful of fresh mint (use half)
- 1 handful of fresh coriander (use half)
-
2 tsp tamarind paste (use half)(tamarind paste, spirit vinegar, water, salt)
- 20g mixed salad leaves (use half)
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 616Kcal |
| 440kJ | 2577kJ | |
| Fat | 3.2g | 19g |
| of which saturates | 0.9g | 5.4g |
| Carbohydrates | 7g | 40g |
| of which sugars | 3.2g | 18g |
| Protein | 9.3g | 54g |
| Salt | 0.29g | 1.7g |
| Fibre | 2.2g | 13g |
High protein
1/3 daily fibre
New
9 plants
Low sat fat
Chicken Tikka Madras with Sweet Potato Chickpea Salad & Tamarind Chutney
This vibrant chicken madras pulls all the stops. Tender free-range British chicken is marinated in fiery madras paste, then roasted until golden. Serve over a vibrant chaat salad, starring bright sweet potatoes, chunky chickpeas, fresh mint, leafy coriander and sweet tomatoes. Finish with a drizzle of homemade tamarind chutney, for the perfect bite.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out 2 medium bowl, a small bowl & a sieve
Get started
- Dice the sweet potato into 2cm chunks and add to one side of a lined baking tray with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Meanwhile, add the chicken to a medium bowl with the madras paste (use less for less heat) and 1 tsp of the yoghurt. Season with salt and pepper. Mix well and leave to marinate
Start the salad & tamarind chutney
- Roughly dice the tomatoes. Finely dice the onion. Add both to the other medium bowl with a pinch of salt. Toss together
- Pick the mint leaves from the stalks. Finely chop half the mint and half the coriander, then roughly tear the remaining
- In the small bowl, mix the finely chopped mint and coriander with the tamarind, remaining yoghurt and 1 tbsp water (1/2 tbsp for 1 person). Season with salt and pepper. Stir to combine
Roast the chickpeas & chicken
- Drain and rinse the chickpeas, then thoroughly dry with kitchen paper. After 10 mins, add the chickpeas to the other side of the sweet potato tray and toss with toss with the dukkah spice mix, 1/2 tsp oil and pinch of salt and pepper. Roast for a further 15-17 mins, until the sweet potato is soft and the chickpeas are golden
- Add the chicken to the other lined baking tray and drizzle with 1/2 tsp oil. Bake for 13 mins, until cooked through
Bring it all together
- Once cooked, add the sweet potato and chickpeas to the tomatoes and onion. Toss with the torn mint and coriander and half the tamarind chutney. 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
- Share the chaat between plates. Top with the chicken and drizzle with the remaining tamarind chutney
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