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Tandoori Chicken with Garlic & Mango Roasted Baby Potatoes

I'm not sure about you but I am always trying to find different ideas to add interest to the evening meal. It is so easy to get in a rut, cooking the same few 'safe' dishes. I try to make something different at least twice a week. This is one of those dishes. I used poussin but it also works really well with chicken quarters with the skins on.
400g of Greek yogurt
2 tsp of sweet Paprika 
1tsp of chilli flakes
1 tsp ground cumin 
Juice of a lime
2 Tbsp olive oil
2 tsp ginger paste
2 tsp garlic paste
Pinch of salt
4 poussins or 4 Chicken quarters (skin on & bone in)

If using poussin start by removing the spine bone (so you can lay it out flat) and slash across the breast with a sharp knife. Mix the marinade ingredients together in a large bowl, add the chicken and make sure it's well covered in the marinade. Cover and pop into the fridge for at least 3 hrs. 

Heat the BBQ to a medium heat, remove the chicken from the marinade and brush all over with a little oil, pop onto the grill and cook slowly for about 25-35 mins, turning every 5-7 mins, until well cooked and looking slightly charred. 

I serve mine with my Garlic & Mango roasted baby potatoes.

Start by boiling a packet of baby Jersey royals until almost cooked along with 8 cloves of garlic, strain and tip into a roasting tin with some hot oil, roast at 210 for about 25 mins, remove from the oven and add 2 tbsp of mango chutney, making sure all of the potatoes are well covered, pop back into the oven for 5 mins. Spoon into a serving dish and top with some chopped spring onion.