Tandoori Chicken with Jeera Potatoes and Cucumber Salsa

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using). Bring a medium pot of salted water to the boil. Dice potatoes 2-3cm and cook in pot of boiling water for 8-10 minutes, until nearly cooked (but still firm). Drain and return to pot on medium heat to dry out for 1 minute. While potatoes are cooking, cut cauliflower into small florets and roughly dice stalk and thinly slice onion. Set aside.
2. Pat chicken dry 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 two thin steaks. Place in a medium bowl with all remaining tandoori chicken ingredients. Toss to coat well. Set aside.
3. Toss cooked potatoes, cauliflower, onion, potato spices and a drizzle of oil on prepared tray, season with salt and roast (on upper oven rack) for about 20 minutes, until golden and cooked through. Turn once during cooking. Once cooked, toss through first measure of lemon juice.
4. While potatoes are cooking, prepare salsa. Dice tomatoes and cucumber 1cm; zest and juice ½ lemon. Place all in a medium bowl with a drizzle of olive oil and season to taste.
5. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken, in batches, for about 4 minutes each side (depending on thickness), or until cooked through. If chicken browns too quickly reduce heat. Set aside, covered, to rest for 2-3 minutes, then slice thickly.
6. To serve, spoon jeera potatoes and cauliflower onto plates with tandoori chicken. Top with cucumber salsa and a dollop of yoghurt.