Tandoorí chícken:
1 tablespoon papríka
1/2 teaspoon garam masala
1/2 teaspoon chílí powder
1/2 teaspoon ground cumín
1/2 teaspoon salt
1/2 teaspoon turmeríc
2 tablespoons lemon juíce
2 tablespoons sunflower oíl
2 tablespoons natural yogurt
2 tablespoons cream
1 tablespoon tomato puree
3 cloves garlíc, crushed
1 teaspoon fresh gínger, peeled and grated
6 boneless, skínless chícken breasts
Bombay potatoes:
2 1/4 lb (1 kg) potatoes, peeled and cubed
1 tablespoon sunflower oíl
2 oníons, fínely chopped
1 tablespoon tomato puree
1 tablespoon curry powder
salt and freshly ground black pepper
3/4 cup (180 ml) vegetable or chícken stock
a few handfuls of baby spínach (about 4 oz/110 g)
Step 1: Combíne all the marínade íngredíents (except the chícken) ín a medíum-sízed bowl. Add ín the chícken, makíng sure all the píeces are coated wíth the marínade. Cover the bowl wíth clíng fílm and marínate the chícken breasts overníght ín the frídge.
Step 2: To cook, preheat the oven to 400°F (200°C).
Step 3: Place the potatoes ín a saucepan wíth cold water, bríng to the boíl and draín ímmedíately.
Step 4: Meanwhíle, heat a fryíng pan wíth 2 tablespoons sunflower oíl. Seal the chícken breasts for 2 or 3 mínutes per síde, then transfer to a bakíng tray or casserole dísh and cook ín the preheated oven for 25 mínutes.
Step 5: In another saucepan, heat 1 tablespoon sunflower oíl over a medíum heat and fry the oníons for 10 mínutes, untíl translucent. Add the tomato puree, curry powder and salt and pepper. Cook for 1 mínute, stírríng wíth a wooden spoon. Add the parboíled potatoes and stock. Cover and cook for 10 mínutes, untíl the potatoes are tender. Add the baby spínach just before servíng, stírríng untíl the spínach just wílts.
Step 6: Serve the chícken on top of the potatoes and spínach, garníshed wíth a dollop of cucumber raíta.