Tandoori Chicken with Indian-Spiced Vegetables

Steps

1. oven to 200°C. Line two oven trays with baking paper
2. Heat first measure of oil in a large fry-pan on medium-high heat. Cook onions for about 2 minutes, until just starting to soften. Add Indian spice mix and cook for a further 1 minute, until fragrant.
3. Add onion/spice mixture to potatoes and cauliflower on first prepared tray, with second measure of olive oil. Season with salt and pepper. Cook for 20–25 minutes until golden. Turn once during cooking.
4. In a medium bowl, mix tandoori chicken spice mix and sour cream until it forms a paste. Pat chicken dry with paper towels, place in bowl with paste and toss to coat. Place coated chicken on second prepared tray and bake for about 15 minutes (depending on thickness), until cooked through.
5. When potato and cauliflower have about 3 minutes cook time remaining, add peas to tray with vegetables. Return tray to oven to heat through.
6. To prepare dressing, place sour cream and honey into a small bowl with a pinch of salt. Stir to combine. Slice chicken thickly.
7. Divide Indian-spiced vegetables among plates and top with slices of tandoori chicken. Add a dollop of dressing and squeeze over lemon juice just before serving.