Grilled tandoori chicken

Name: Grilled tandoori chicken
Cook time: 25 min
Yield: 4
Cuisine: South Asia

with Bombay potatoes and mango chutney

Ready in around 25 mins

RECIPE FACT:

Bombay aloo or Bombay potatoes originates from the city of Mumbai, formerly known as Bombay.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND MARINATE THE CHICKEN:
Cut the broccoli into small bite-sized pieces. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice each thigh into 3 even pieces and place into a bowl with the tandoori marinade. Season with salt, toss to combine and set aside.
2. TO COOK THE BOMBAY POTATOES:
Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot, add the steamed potatoes and cook, stirring occasionally for 1-2 mins. Add the broccoli and cook for a 3-4 mins. Pour in the Bombay seasoning and peas then season with salt and cook for a further 1-2 mins. Remove from the pan into a bowl and cover to keep warm.
3. TO COOK THE CHICKEN:
Wipe out the pan, spray with oil and place back over a medium heat. Once hot, add the chicken and cook for 3-4 mins on each side or until cooked through.
TO SERVE:
Spoon the Bombay potatoes and vegetables into bowls and top with tandoori chicken. Drizzle with yoghurt and mango chutney. Sprinkle over the crispy shallots.