Tandoori Style Potato and Chicken Recipe

Prep in:
20 mins
Cook in:
20 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 493 24%
Energy (KJ) 2074 24%
Fat 2.7g 21%
Saturated Fat 4.2g 13%
Total Sugars 8.5g 9%
Salt 0.6g 10%

Pre-heat your grill to medium.

Cook the potatoes in salted boiling water for 3-4 minutes and drain.

For the marinade, mix the yoghurt, curry powder, garam masala, chilli powder and coriander in a bowl. Add the chicken and leave to marinade for as long as you can.

Add the chicken to a grill tray. Toss the potatoes in the remaining marinade and place on the same tray ideally in a single layer. Pop under the grill for about 15-20 minutes, turning the chicken every so often.

Whilst the chicken is cooking make the salad by add simply mixing the peeled, cored and chopped cucumber, spinach, red onion, tomatoes with the lime juice and olive oil.

Mix the yoghurt and cumin seed together in a separate small serving bowl.

Serve the chicken and potatoes with a handful of the salad, then finish with a drizzle of the cumin yoghurt.

Ingredients

2 medium Smooth potatoes, such as Roosters, peeled and sliced

4 chicken thighs, skinned and boned

2tbsp natural yoghurt

1tsp medium curry powder

1tsp garam masala

½ tsp chilli powder

1 tbsp. olive oil

1tbsp chopped fresh coriander

For the salad

½ cucumber, peeled, cored and sliced

2 handfuls fresh spinach

½ red onion, finely sliced

2 tomatoes, roughly chopped

5g fresh mint

Juice of 1 lime

1tbsp olive oil

½ tsp cumin seeds (only if you have any)

Drizzle of yoghurt

2 medium Smooth potatoes, such as Roosters, peeled and sliced 4 chicken thighs, skinned and boned 2tbsp natural yoghurt 1tsp medium curry powder 1tsp garam masala ½ tsp chilli powder 1 tbsp. olive oil 1tbsp chopped fresh coriander For the salad ½ cucumber, peeled, cored and sliced 2 handfuls fresh spinach ½ red onion, finely sliced 2 tomatoes, roughly chopped 5g fresh mint Juice of 1 lime 1tbsp olive oil ½ tsp cumin seeds (only if you have any) Drizzle of yoghurt

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