This recipe has become a fast favourite in my house. It takes about 5 minutes of work total and cooks in one pan making it fast to make and super quick to clean up. The magazine version of the recipe, which can be found HERE, calls for the use of drumsticks. I’ve been using boneless/skinless chicken thighs and they’ve been amazing.
To begin – make your marinade. In a medium sized bowl, combine the very easy mixture of 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp garam masala, 1 tsp turmeric, 1 tbsp olive oil and 2 tbsp yogurt. It’s a really good smelling, nicely coloured marinade. I would recommend letting the chicken marinate for a few hours at least. The flavours are exceptional.
When you’re ready to get cooking, I suggest upping the suggested temperature and preheating your oven to 425F. In a medium sized ovenproof pan, add your chicken and surround it with a couple handfuls of new potatoes. Add a couple tbsp of olive oil and season A LOT. Let it cook for about 40 minutes.
In the meantime, chop up some tomatoes, red onion and cilantro. It’s kind of like a pseudo salad, that is nicely cooling when mixed with all the flavours of the chicken.
When your chicken and potatoes are done, plate them up and scatter the tomato mixture over it.
I really like the chicken. Like, REALLY REALLY. However, the potatoes need some spice. I’m still working on it. They’re just kind of a flavour let down when compared with the chicken. Either way, this meal looks professional.
You’ll notice some cauliflower on the plate, that’s a recipe for a different day. It was also amazing.