Baked Tandoori Chicken and Potatoes | How to make Baked Tandoori Chicken and Potatoes

By Winola Peris  |  5th Mar 2016  |  
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  • Baked Tandoori Chicken and Potatoes, How to make Baked Tandoori Chicken and Potatoes
Baked Tandoori Chicken and Potatoesby Winola Peris
  • Prep Time

    60

    mins
  • Cook Time

    40

    mins
  • Serves

    2

    People

41

0





About Baked Tandoori Chicken and Potatoes

Healthy, packed with flavour and delicious, this one pot bake is the perfect weeknight meal!

Baked Tandoori Chicken and Potatoes is delicious and authentic dish. Baked Tandoori Chicken and Potatoes by Winola Peris is a great option when you want something interesting to eat at home. Restaurant style Baked Tandoori Chicken and Potatoes is liked by most people . The preparation time of this recipe is 60 minutes and it takes 40 minutes to cook it properly. Baked Tandoori Chicken and Potatoes is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Baked Tandoori Chicken and Potatoes. Baked Tandoori Chicken and Potatoes is an amazing dish which is perfectly appropriate for any occasion. Baked Tandoori Chicken and Potatoes is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Baked Tandoori Chicken and Potatoes at your home.

Baked Tandoori Chicken and Potatoes

Ingredients to make Baked Tandoori Chicken and Potatoes

  • Ginger - 1 inch piece, minced
  • Garlic - 5 cloves, chopped and crushed
  • Cinnamon powder - 1/2 tsp
  • Jeera Powder - 1 tsp
  • Kashmiri Chilli Powder - 1/4 tsp
  • Garam Masala Powder - 1 tbsp
  • Turmeric powder - 1 tsp
  • Juice of half a lemon
  • Yogurt - 150 gm
  • Salt to taste
  • Fresh Coriander - a bunch, washed and chopped finely
  • Chicken - 1 kg, cleaned and cut
  • Potatoes - 4 large sized, sliced
  • Yogurt - 1/2 cup
  • Turmeric Powder - a pinch
  • Fresh Mint - a bunch, washed and finely chopped
  • Salt - 1/4 tsp

How to make Baked Tandoori Chicken and Potatoes

  1. Clean and slice the potatoes, then parboil them. Drain and set aside.
  2. In a large bowl, mix together the yogurt, salt, lemon juice, garam masala, jeera, chilli, turmeric and cinnamon powders. Add in the ginger and garlic and give it a good mix. Then add in the fresh coriander.
  3. Make slits in the chicken pieces and marinate both the chicken and parboiled potatoes in the spice-yogurt marinade. Cover and refrigerate for 30-45 minutes.
  4. In the meantime, preheat the oven to 200 degrees Celsius and prepare a baking tin by lining it generously with foil.
  5. When the marination time is up, place the potatoes in the baking tin and bake for 15 minutes. Then take it out, push the potatoes to the side and place the chicken in the same tray. Bake for 30 to 35 minutes.
  6. If you would like for the chicken to brown further, place it under the broiler for an additional 8 minutes.
  7. As the chicken and potatoes are baking, whip up a quick mint and yogurt dip by mixing together some yogurt, fresh mint, turmeric powder and salt.
  8. Once baked, serve warm on a bed of Mint Yogurt dip.

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