Chicken Tandoori with Masala Mashed Potatoes & Salad Greens

Prep Time: 10 min
Cook Time: 30 min
Serves: 4

Mashed potatoes loaded with peppers and cilantro pair deliciously well with the smoky flavours of Tandoori-style chicken. Marinating chicken in a yogurt mixture contributes delicious flavour and tenderness.


Chicken Tandoori with Masala Mashed Potatoes & Salad Greens:

1 lb (0.5 kg) bone-in, skinless chicken thighs
1/4 cup (60 mL) plain yogurt, 2–4% MF
1/4 tsp (1.25 mL) salt
1 tsp (5 mL) ginger, peeled, minced
1 tsp (5 mL) garam masala
1/2 tsp (2.5 mL) paprika
1 tsp (5 mL) chili powder
1/4 tsp (1.25 mL) turmeric
1 tsp (5 mL) cumin seeds
1 tbsp (15 mL) lemon juice

Masala Mashed Potatoes:

5 red potatoes, medium, with skin, chopped
2 tbsp (30 mL) cilantro, fresh, minced
1/4 tsp (1.25 mL) salt
1 tbsp (15 mL) red hot chili pepper(s), seeded, chopped
2 tbsp (30 mL) butter
2 cups (500 mL) mixed salad greens
1 cup (250 mL) cherry tomatoes, halved
1 lime, cut into wedges


Chicken Tandoori with Masala Mashed Potatoes & Salad Greens

1 Preheat oven to 475°F (240°C).
2 Make 2 slits into the flesh of each skinless chicken thigh. Place bone side down in a large baking dish and set aside.
3 Mix together yogurt, salt, ginger, garam masala, paprika, chili powder, turmeric, cumin seeds and lemon juice and mix well. If you want a hotter, brighter coloured chicken dish you can add more spices. Cover chicken pieces with marinade, turn to coat well. Marinate in fridge for at least an hour or preferably overnight. A plastic resealable bag works well for marinating the chicken.
4 Bake in preheated oven for 25-30 minutes until chicken is cooked through, browned on top and the it reaches an internal temperature of 165°F (74°C).

Masala Mashed Potatoes

1 Cook potatoes in plenty of water until tender enough to be mashed. Remove from heat and drain.
2 Mash the potatoes leaving them somewhat chunky! Add minced cilantro, salt, chili pepper and butter and use a fork to mix into the mashed potatoes.
3 Place salad greens around perimeter of a medium serving platter. Pile grilled tandoori chicken in centre. Place scoops of masala potatoes around the edge of the platter. Garnish with halved cherry tomatoes and the lime wedges.