Tandoori Chicken & Potatoes Recipe

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.

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