The dish involves using good quality tikka paste, zero fat Greek yogurt chicken thighs and drumsticks and gorgeous in-season Jersey royal potatoes (any new potatoes will do) and it gives a mild but tasty spicing.
It is so Moreish you’ll wish you’d have made more and it’s an easy, little prep, cheap family dinner too. I served it with a nice crisp salad, a quick fat free yogurt raita (mint sauce mixed with zero fat Greek yogurt) and some mango chutney.
To make it even healthier, you could use chicken breasts (reducing the cooking time) or remove the skins before or after roasting, but if like me you love crispy chicken skin, the odd one or two every now and again won’t hurt and it adds great flavour to the veg and pan juices. Enjoy, Mrs H x
Serves 4, smartpoints 14 (2 pieces of chicken and a share of the potatoes)
1.25kg Pack of chicken drumsticks and thighs, slashed and trimmed of excess fat & skin
Third of a jar of Tikka masala paste (I used Pataks)
Thumb size piece of ginger, peeled and grated
3 garlic cloves, peeled and crushed
250g Zero fat Greek yogurt
1 onion, peeled and cut into wedges
1 red pepper, cut into chunks
500g new potatoes
1 tsp turmeric
1 tsp cumin
Half bunch coriander, separated into chopped leaves and chopped stems
In a large bowl mix the paste, yogurt, garlic and ginger. Add the chicken and marinate at least for 10 minutes.
Heat the oven to 200oC/180oC fan.
In a large roasting tray add the new potatoes, onion wedges, red pepper chunks and coriander stems. Sprinkle over some turmeric, cumin, salt and freshly ground pepper.
Place the marinated chicken on top of the veg and roast for 45 mins. Turn the oven up to 220oC/200oC fan and roast again for a further 15 mins. The chicken should be crispy, cooked through and lots of lovely juices in the bottom of the tin.
Remove from oven, and let it rest for a few minutes. Squeeze over some lemon juice and sprinkle the coriander. Serve with crispy salad and chutneys.