Tandoori Chicken with Roasted Sweet Potato and Mint (One Roasting Tin)

Name: Tandoori Chicken with Roasted Sweet Potato and Mint (One Roasting Tin)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Asian, Indian
Ingredients: 8 free-range chicken thighs, or thighs and drumsticks; 2 large sweet potatoes, peeled and cut into 1 ½ cm chunks; 1 red onion, cut into eighths; 6 tablespoons natural yogurt; 1 tablespoon sunflower or olive oil; 1 large lemon, zest and juice; 5 cloves of garlic, grated; 5cm ginger, grated; 2 heaped teaspoons ground cumin; 1 teaspoon ground turmeric; 1 teaspoon mild chilli powder; 1 ½ teaspoons sea salt flakes; Freshly ground black pepper; 4 heaped teaspoons smoked paprika; 2 teaspoons garam masala; 200g natural yogurt; Cucumber; Chapattis or naan bread; red onion; Diced mango; Mint

4 steps

Prep:30minCook:1h

Updated at: Thu, 22 May 2025 09:08:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories831.1 kcal (42%)

Total Fat50.9 g (73%)

Carbs41.5 g (16%)

Sugars12.5 g (14%)

Protein50.3 g (101%)

Sodium1220 mg (61%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

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 2

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 3

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 4

Let the chicken rest for 5–10 minutes before serving hot with the mint raita and chapattis or naan bread.