Tandoori chicken with cumin potatoes and raita
Tandoori chicken with cumin potatoes and raita
Preparation time:
Cooking time:
4 serves


  • 1.4kg whole chicken
  • ¼ cup tandoori paste
  • 2 tblsps lemon juice
  • 1 ½ cups Greek-style yoghurt
  • Salt and pepper, to taste
  • ½ cucumber, coarsely grated
  • ½ cup chopped fresh mint
  • Toasted naan bread and fresh lime, to serve
  • 6 potatoes, peeled, cut into 3cm dice
  • 2 tblsps vegetable oil
  • 1 tsp cumin seeds
  1. Method
  2. Notes

  1. Wash chicken. Pat dry with absorbent kitchen paper. Place on a chopping board, breast-side down, with legs towards you. Using kitchen scissors cut along either side of the backbone. Remove backbone and discard.
  2. Turn over so breast is facing upward. Press down firmly in middle of breast to break bone and flatten. Cut in half through breastbone. Using a sharp knife, cut deep slits into breast and leg.
  3. Rub combined paste, juice and ½ cup of the yoghurt into chicken halves. Cover and refrigerate for 2 hours, or overnight to marinate.
  4. Place chicken, skin-side up, on a lightly greased rack in a roasting pan. Season with salt and pepper.
  5. To make cumin potatoes, boil potatoes in a large saucepan of salted water for 5 minutes. Drain. Pat dry with absorbent kitchen paper. Place in a separate roasting pan. Drizzle with oil. Sprinkle with seeds. Season with salt and pepper. Toss well.
  6. Cook chicken and potatoes in a very hot oven (240C) for about 45 to 50 minutes, or until chicken is cooked and potatoes are crisp and brown. Cover chicken lightly with foil. Stand for 15 minutes before serving.
  7. To make raita, combine cucumber, mint and remaining yoghurt in a bowl. Season with salt and pepper.
  8. Serve chicken with potatoes, raita, naan bread and lime.

■ If you prefer, chicken Marylands or thigh fillets on the bone can be substituted for the whole chicken.

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