Tandoori Style Chicken and Potato Recipe
- Prep in:
- 20 mins
- Cook in:
- 20 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| Energy (KJ) 2074 | 24% |
| Energy (Kcal) 493 | 24% |
| Fat 15.0g | 21% |
| Saturated Fat 2.7g | 13% |
| Total Sugars 8.5g | 9% |
| Salt 0.6g | 10% |
Method
- Preheat the grill to medium.
- Cook the potatoes in salted boiling water for 3-4 minutes, drain and set aside.
- For the marinade, mix the yoghurt, curry powder, garam masala, chilli powder and coriander in a bowl. Add the chicken and eave 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 simply mixing together the cucumber, spinach, onion, tomatoes lime juice and olive oil.
- Mix the yogurt and cumin seeds 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 yogurt.
Ingredients
2 medium Smooth potatoes, such as Desirée, peeled and sliced
4 boneless chicken thighs, skinned
For the marinade:
2 tablespoon natural yogurt
1 teaspoon medium curry powder
1 teaspoon ground garam masala
½ teaspoon mild chilli powder
1 tablespoon. olive oil
1 tablespoon freshly chopped coriander
For the salad:
½ cucumber, peeled, cored and sliced
2 handfuls fresh spinach leaves
½ red onion, peeled and finely sliced
2 tomatoes, roughly chopped
Small handful fresh mint leaves
Juice of 1 lime
1 tablespoon olive oil
½ teaspoon cumin seeds (only if you have any)
Drizzle of yogurt
