By JackSaville
TANDOORI CHICKEN WITH ROASTED SWEET POTATO & MINT
Updated at: Sun, 21 Apr 2024 09:58:44 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories773.9 kcal (39%)
Total Fat48.8 g (70%)
Carbs34.1 g (13%)
Sugars8 g (9%)
Protein47.7 g (95%)
Sodium889.6 mg (44%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

8chicken thighs
free-range, or thighs and drumsticks

2sweet potatoes
large, peeled and cut into 1 1/2 cm chunks

1red onion
cut into eighths

6 tablespoonsnatural yogurt

1 tablespoonsunflower oil
or olive

1lemon
large, zest and juice

5 clovesgarlic
grated

5 c mginger
grated

2 heaped teaspoonsground cumin

1 teaspoonground turmeric

1 teaspoonmild chilli powder

sea salt flakes

freshly ground black pepper

4 heaped teaspoonssmoked paprika

2 teaspoonsgaram masala
Instructions
Step 1
Preheat the oven to 180°C fan/200°C/gas 6.
Step 2
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.
Step 3
Scatter the chicken with the garam masala and another 2 teaspoons of smoked paprika, then transfer to the oven and roast for 1 hour.
Step 4
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.
Step 5
Let the chicken rest for 5-10 minutes before serving hot with the mint raita and chapattis or naan bread.
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