Tandoori Chicken and Potatoes with a Cucumber and Mint Raita

I love Tandoori Chicken, brick red and charred from the tandoor, nothing quite beats that authentic cooking. However I’ve found a way to recreate it at home, ok you can’t necessarily replace the tandoor oven but you can get a good replica of the spicing by using a packet! (and a few other key ingredients)  I’d never thought of making it myself until I saw this seasoning in the supermarket and thought why not?  A little piece of advice though, don’t buy the teeny pots for about £2/3 browse around and look out for the massive bags of the stuff for less than £2 in the Asian food aisle or in more specialist shops.  I bought Natco’s Tandoori Masala which worked a treat but I’m sure there are other reputable brands around. It’s really easy to make and after you’ve bought a big bag of the stuff you’ll be wanting to tandoori everything in sight.  I even sprinkled it on my potatoes before I roasted them and what a treat they were, do try them.

Serves 2/3

Ingredients:

  • A packet of chicken thighs and drumsticks, there were about 3 of each in my pack

For the marinade:

  • A small tub of yoghurt (I used that greek fat free stuff)
  • A heaped dessert spoon of Tandoori Masala powder
  • 3/4 cloves of garlic, grated or crushed
  • 2 inches of ginger, grated
  • Juice of half a lemon 

For the tandoori potatoes:

  • 12 or more baby new potatoes, washed
  • A drizzle of oil
  • 2 teaspoons of  Tandoori Masala powder

For the raita:

  • 1/2 Cucumber, cored and sliced
  • Small tub of  plain yoghurt
  • A large handful of mint, chopped
  • A dessert spoonful of sweet chilli sauce

Method:

Slash your thighs and drumsticks down to the bone.  Mix the marinade and coat the chicken.  Leave to marinade for as long as possible, mine were in for a few hours, over night would be plenty.

Heat an oven to 250 degrees.  Put your potatoes in a pan and drizzle with a little oil, sprinkle on your Tandoori Masala powder and toss together until evenly coated. 

Shake off excess marinade from the chicken and lay on a baking tray.  Put the potatoes and the chicken in the same oven for 20/25 min.  I’d put the chicken on the top shelf as that needs more heat. 

Whilst the chicken and potatoes are cooking make your raita.  Core and slice the cucumber, mix with the chopped mint, yoghurt and sweet chilli, if you want extra heat add some freshly chopped chilli to the mix as well. 

After 20/25 min check the chicken is cooked through and is slightly charred (slightly!!).  Serve together with the potatoes and raita then rave about how you made your own Tandoori Chicken! 

You could make this more authentic and healthier by taking the skin off the chicken pieces, I forgot, but lets forget health for a while and indulge in crispy, spiced Tandoori Masala chicken skin, mmmm, oh boy that skin was delicious. 

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