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Dinner with Rukmini
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Tandoori Chicken with Roasted Sweet Potato and Mint
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.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the chicken, sweet potatoes and red onion into a roasting tin large enough to hold everything in one layer. Mix together the yogurt, oil, lemon zest and juice, garlic, ginger, cumin, turmeric, chilli powder, salt, pepper and 2 heaped teaspoons of smoked paprika, and spread this evenly over the chicken, sweet potatoes and red onion, mixing to get everything well coated.
Scatter the chicken with the garam masala and another 2 teaspoons of smoked paprika, then transfer to the oven and roast for 1 hour.
Meanwhile, mix the yogurt with your choice of thinly sliced cucumber, red onion, mango or just a generous handful of fresh mint, taste and season with salt as needed, and set aside.
Let the chicken rest for 5–10 minutes before serving hot with the mint raita and chapattis or naan bread.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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