Tandoori Style Chicken and Potato Recipe

Tandoori Style Chicken and Potatoes Recipe
Prep in Prep in:
20 mins
Cook in Cook in:
20 mins
Serves 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

  1. Preheat the  grill to medium.
  2. Cook the potatoes in salted boiling water for 3-4 minutes, drain and set aside.
  3. 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.
  4. 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.
  5. Whilst the chicken is cooking make the salad by simply mixing together the cucumber, spinach, onion, tomatoes lime juice and olive oil.
  6. Mix the yogurt and cumin seeds together in a separate, small serving bowl.
  7. 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

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

You may also like

North African spiced baked eggs with potatoes

North African spiced baked eggs with potatoes

North African Spiced Baked Eggs with Potatoes

 Start your day right these insanely delicious North African spiced eggs. Surrounded by succulent seasoned potatoes along with a garlic, saffron and cumin kick, this dish is sure to be the star of the show at any brunch! Serve with chilli flakes and cooling yogurt to make this meal even more tasty!

  • Prep in: 10 mins
  • Cook in: 25 mins
Roasties with a Quick Roast Pork and Asian Slaw Recipe

Roast Potatoes with Roast Pork and Asian Slaw Recipe

Roast potatoes lend themselves to Asian cuisine with this inspiring combination of spud and slaw. This is a real unique culinary delight to throw into your repertoire! 

 

  • Prep in: 10 mins
  • Cook in: 30 mins
Jacket Potatoes served with Prawn and Avocado Salad

Jacket Potatoes served with Prawn and Avocado Salad

If you’re fed up with your usual lunch why not whip up a jacket potato? – it’s a tasty, nutritious side for a wide variety of meals. 

  • Prep in: 15 mins
  • Cook in: 30 mins
Poached Cod with Mustard Mash

Mustard Mash with Poached Cod Recipe

Sublime smooth mashed potatoes churned with mustard is a delightful side to cod. Discover how to create the ultimate mustard mash in this easy, yet impressive recipe. 

  • Prep in: 10 mins
  • Cook in: 20 mins