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Tandoori chicken tray bake

Author Dean Edwards

Ingredients

  • 8 chicken thighs & drumsticks ! we used four breasts
  • 1 tbs garam masala
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp ground cinnamon
  • 5 cloves of garlic crushed
  • piece Small of fresh ginger grated
  • 300 ml natural yoghurt
  • Juice and zest ½ lemon
  • 800 g new potatoes
  • 1 tbs olive oil
  • 1 tsp ground cumin
  • ½ cucumber peeled and deseeded
  • 3 tbs chopped fresh mint
  • ½ tsp sugar

Instructions

  1. Mix the spices in a large bowl along then combine with 100ml of the natural yoghurt, ginger, lemon juice, zest and 3 cloves of garlic (crushed).
  2. Place the chicken portions, which have been slashed a few times to allow the marinade to penetrate, massage well then cover with Bacofoil clingfilm and refrigerate for at least two hours but overnight if you can for best results.
  3. Slice the new potatoes at ½ centimeter intervals cutting 2/3 of the way down, mix the oil, the rest of the garlic and cumin in a bowl along with a pinch of salt and pepper then rub this oil into the potatoes making sure you get a good coating.
  4. Place the chicken portions and potatoes onto a Bacofoil Non-Stick lined baking tray then cook in a pre heated oven set at 190c / gas mark 5 for 50-60 minutes or until cooked through. Half way through the cooking time run a fork along the top of the potatoes to fan them out a little.
  5. Mix the rest of the yoghurt, cucumber, mint and sugar in a bowl, cover with a sheet of Bacofoil clingfilm then leave to stand for 10 minutes to allow the flavours to develop. Serve the chicken and potatoes along with the raita and a garnish of fresh coriander.