Tandoori Chicken with Garlic Roasties

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice potatoes 2cm and cut onion into thin wedges. Toss both with garlic and a drizzle of oil on prepared tray. Season and roast for about 25 minutes, until golden and tender. Turn once during cooking.
2. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally.
3. In a medium bowl, toss chicken with tandoori paste and lemon zest and rub in to coat. Season and set aside to marinate for about 5 minutes.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in batches, for about 3 minutes each side (depending on thickness), or until cooked through. Set aside to rest, covered, for 5 minutes before slicing thinly.
5. While chicken cooks, dice tomatoes and cucumber 1-2cm and chop lettuce. Toss all on a large platter or bowl with a drizzle of olive oil. Season. Cut lemon into wedges.
6. To serve, divide roasties and salad between plates and top with chicken. Dollop over yoghurt and serve with a lemon wedge to squeeze over chicken just before eating.