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

5 steps

Prep:30minCook:1h

Updated at: Thu, 05 Jun 2025 15:05:51 GMT

Nutrition balance score

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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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