Tandoori Style Chicken is a firm favourite dish when it comes to Indian cuisine, and here is how you can make it at home.

This recipe from Hello Fresh is packed with flavour and can be prepared and cooked in less than an hour.

Here's everything you need to know if you want to try it out for yourself:

Read more: How to make delicious Cherry, Chocolate, and Almond Baked Oats in the air fryer

Serves 2

Ingredients

• 3 Potatoes
• 1 sachet Korma Curry Paste
• 320 grams Chicken Breast
• 5 grams Coriander
• 1 Lemon
• 1 sachet Sweet Chilli Sauce
• 1 Onion
• 150 grams Yoghurt
• 1 pack Sweetcorn
• 1 Chilli
• 2 Tomatoes
• Naan Bread
• Oil, water, salt and pepper to taste

Method

1. Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a lined baking tray. Drizzle with oil, season with salt and pepper. Toss to coat, then spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
2. Meanwhile, add curry paste and half the yoghurt to a large bowl. Season with salt and pepper. Mix well. Add the chicken and toss to coat. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Place a large pan over medium-high heat with a drizzle of oil.
3. Add the chicken to the pan (reserve the marinade). Cook until browned, 3-4 mins each side. Meanwhile, peel and cut the onion into 2cm wedges. Add the onion to the leftover marinade and toss to coat. Once the chicken is browned, pop it onto a lined baking tray. Place the onion alongside. Bake on the middle shelf of the oven until the chicken is cooked through, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4. Meanwhile, roughly chop the tomatoes and place in a separate bowl. Drain and rinse the sweetcorn in a sieve. Halve the chilli lengthways, deseed then finely chop. Add the sweetcorn and chilli (use less if you don't like spice) to the bowl with the tomato. Halve the lemon. Squeeze the juice of half the lemon into the bowl. Season with salt and pepper, mix well, then set aside.
5. Roughly chop the coriander (stalks and all). Add the coriander and remaining yoghurt to another bowl. Stir in a squeeze of lemon juice. Season with salt and pepper, mix together, then set the raita aside. When everything is nearly ready, place the naans on a baking tray. Sprinkle with a little water and pop them on the bottom shelf of the oven to warm through, 2-3 mins.
6. Transfer the cooked chicken to a chopping board and thinly slice. Share the naans between your plates and top with the tandoori style chicken and onion. Spoon over the raita and the sweet chilli sauce to finish. Serve with the potato wedges and sweetcorn salsa alongside.

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