Tandoori chicken & Bombay potatoes

• 500gChicken thigh fillets
• 300gGreek-style yoghurt
• 3 tbspTikka curry paste
• 1 tspSmoked paprika
• 2 clovesGarlic, crushed
• 1Lemon
• 1kgBaby new potatoes
• 1Brown onion
• 2 tbspVegetable oil
• 1 tspGround cumin
• 1 tspGround turmeric
• 1 tspGaram masala
• ½ tspChilli flakes
• ½Cucumber
• 30gFresh coriander

Plus salt, pepper and water.

Method

1. 1

   Cut a few deep slashes in each chicken thigh. Mix 150g of the yoghurt with the tikka paste, paprika, garlic, the juice of half the lemon and a good pinch of salt. Rub it into the chicken and leave for 20 minutes, or overnight in the fridge.

   25 min, mostly hands-off

2. 2

   Meanwhile, heat the oven to 220C (200C fan). Halve the potatoes, or quarter any big ones, and boil in salted water for 8 minutes. Drain and leave to steam dry for 5 minutes.

   18 min, mostly hands-off

3. 3

   Cut the onion into wedges. Toss the potatoes and onion on a large roasting tray with the oil, cumin, turmeric, garam masala, chilli flakes and some salt. Roast for 35 minutes, turning halfway, until golden and crisp at the edges.

   38 min, mostly hands-off

4. 4

   Lay the chicken on a lined tray and roast on the top shelf for 25 minutes, until charred at the edges and cooked through with no pink in the middle.

   25 min, mostly hands-off

5. 5

   Meanwhile, coarsely grate the cucumber, squeeze out the water with your hands and stir it into the rest of the yoghurt with a pinch of salt and a little chopped coriander.

6. 6

   Toss the rest of the coriander through the potatoes and cut the remaining lemon half into wedges. Serve the chicken with the potatoes, raita and lemon.