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Tandoori chicken with Bombay potatoes

Ingredients

For the chicken

•         chicken breasts

•         pinch salt and pepper

•         100ml plain yoghurt

•         3-4 tbsp tandoori spice mix

•         1 tsp  of ground ginger

•         1-2 garlic cloves

For the Bombay potatoes

• 3 tbsp oil
• 1/2 tsp mustard seeds
• 2 pinches of chilli powder
• 1/2 tsp turmeric powder
• 3 potatoes, boiled and cubed
• salt to taste

Method

1. Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and pepper massaging into the chicken until well coated.
2. Combine yoghurt, tandoori spice mix, ground ginger and garlic in a bowl and pour the marinade onto the chicken and massage into the flesh.
3. Preheat the griddle pan to high.
4. Grill the chicken for 10 minutes, turning regularly, or until richly burnished and the chicken is cooked through.
5. Peel and cube potatoes.
6. Boil for about 5 minutes
7. Heat the oil in a pan on a medium heat setting.
8. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
9. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
10. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds. They will look quite yellow in colour.
11. Serve immediately.

by Sacha Gittins