Baked Chicken Thighs & Aloo Bhujia Style Potatoes
with Coriander and Cucumber Yoghurt
- Milk
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the chicken and potatoes in the oven, then all you need to do is mix the cucumber yoghurt. You're set for a fabulous dinner!
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
3 unit(s)
Garlic Clove
2 unit(s)
Medium Tomato
1 bunch(es)
Coriander
1 unit(s)
Lemon
1 unit(s)
Baby Cucumber
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 sachet(s)
Lahori Style Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
4 unit(s)
British Chicken Thighs
30 grams
Tomato Puree
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Cut the tomatoes into 1-2cm chunks.
Roughly chop the coriander (stalks and all). Zest and cut the lemon into wedges.
Trim the cucumber, then cut into small 1cm pieces.
In a medium bowl, combine the cucumber with the yoghurt and a pinch of the lemon zest. Season with salt and pepper. Set aside.
Put half the Lahori style spice mix into a large bowl. Add the chicken thighs to the bowl and turn them over in the spice to coat well. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 5 mins each side.
Once the chicken is browned, pop it onto a baking tray lined with foil. Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken is cooking, heat the (now empty) frying pan on medium-high heat. Add an extra drizzle of oil if needed.
Once hot, add the onion and tomatoes. Season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.
Add the garlic and remaining Lahori style spice mix. Stir-fry for 1 min.
Add the tomato puree, water for the sauce and sugar (see pantry for both amounts) to the frying pan. Stir well to combine. Bring to the boil, then simmer gently until the sauce has thickened slightly, 1-2 mins.
Once the sauce has thickened, stir in the cooked potatoes. Stir to turn the potatoes in the sauce, then fry until piping hot, 2-3 mins. Add the butter (see pantry for amount) and stir until melted.
Stir half the coriander and a good squeeze of lemon juice into the potatoes. Taste the sauce and season with salt and pepper if needed.
Once the chicken has cooked, drizzle over the honey (see pantry for amount).
Share the chicken and potatoes between plates, with dollops of cucumber yoghurt and any remaining lemon wedges on the side.
Sprinkle over the remaining coriander to finish.
