Spicy Indian Potatoes with Tandoori Chicken

Spicy Indian Potatoes with Tandoori Chicken

Prep time: 15 mins     Cook time: 35 mins     Serves: 4

Ingredients

    800g Spuddies cut into fours
    4 Chicken breasts each cut into 6 pieces
    50g Natural yoghurt
    2 Garlic Cloves peeled and chopped
    1tsp Cayenne Pepper
    2 tbsp Garam Masala
    1 tbsp Freshly grated ginger
    1 tsp Turmeric

Method

*  Heat 2 tbsp oil in a small frying pan.
*  Stir in the cayenne, allow to cool.

*  Whisk in the yogurt and stir in the ginger and garlic.
*  Stir in the chicken and marinate for 10 minutes.
*  Thread onto 4 skewers.
*  Put the potatoes on a large baking tray and toss in 2 tbsp oil, turmeric and       seasoning.
*  Add the kebabs on another tray and bake both for 20-25 minutes.
*  Remember to turn the kebabs once half way through.
*  Sprinkle the Garam Masala over the potatoes a few minutes before the end of        cooking time.
*  Place the kebabs under a preheated grill and cook for 5-6 minutes to finish.

Tip

Make a yogurt and cucumber dip to turn this quick and tasty recipe into an entire meal!