Tandoori Chicken with Garlic Roasties

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes and red onion (if using) with garlic and a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 25 minutes, until golden and tender. Turn once during cooking.
3. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks.
4. Toss chicken steaks with tandoori paste and lemon zest in a medium bowl and rub all over to coat evenly. Season with a little salt and set aside to marinate for about 5 minutes.
5. Heat a drizzle of oil in a large fry-pan on low-medium heat. Cook chicken, in batches, for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside to rest, covered with foil, for 5 minutes before thinly slicing.
6. While chicken cooks, dice tomatoes and cucumber 1-2cm and thinly shred lettuce. Toss all on a large platter or bowl, along with mint and a drizzle of olive oil just before serving. Season to taste with salt and pepper.
7. divide garlic roasties and veggies between plates and top with slices of tandoori chicken. Dollop over yoghurt and serve with a lemon wedge to squeeze over chicken just before eating.