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Spicy Indian Potatoes with Tandori Chicken

Ingredients

  • 800g Floury potatoes 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 and 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.

Recipes supplied by Potato Council, visit www.lovepotatoes.co.uk for more tasty potato dishes.