Tandoori Chicken with Roasted Sweet Potato and Mint

Name: Rukmini Iyer Tandoori Chicken Recipe | Easy Chicken Traybake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 8 free-range chicken thighs, or thighs and drumsticks; 2 large sweet potatoes, peeled and cut into 1½cm chunks; 1 red onion, cut into eighths; 6 tbsp natural yoghurt; 1 tbsp sunflower or olive oil; 1 large lemon, zest and juice; 5 cloves of garlic, grated; 5cm ginger, grated; 2 heaped tsp ground cumin; 1 tsp ground turmeric; 1 tsp mild chilli powder; 1½ tsp sea salt flakes; freshly ground black pepper; 4 heaped tsp smoked paprika; 2 tsp garam masala; 200g natural yogurt; cucumber, red onion, diced mango, fresh mint; chapattis or naan bread

by Rukmini Iyer from The Roasting Tin Around The World

Be generous with the spices for this one-pan tandoori chicken and serve hot and fresh from the oven with the cooling raita.

Tray Bake Dinner Party

Serves 4

Total 1 hr 10 min

Prep 10 min

Cook 1 hr

Easy

Introduction from Rukmini Iyer

As a child, I ate vast quantities of this at Indian restaurants or at friends’ barbecues, and have tried to come up with my own version ever since. It isn’t the lurid red that I remember, as that’s almost always food colouring, but you’ll get a lovely colour and flavour from smoked paprika.