Ingredients
19 total- 7 garlic cloves, finely sliced
- 5cm piece ginger, roughly chopped
- 2 green chillies, deseeded and sliced
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp ground cardamom
- 2 tsp salt
- 350ml greek yoghurt
- ¼ tsp ground black pepper
- 4 chicken thighs, skin on
- 600g salad potatoes, sliced
- 1 red onion, cut into wedges
- 2 fennel bulbs, sliced
- 1 tsp cumin seeds
- ½ tsp yellow mustard seeds
- 1 tsp fennel seeds
- 2 tbsp olive oil or ghee
- 1 handful coriander, finely chopped
- 1 handful mint, finely chopped
Method
6 stepsStep 1
To make the marinade, use a pestle and mortar to crush 3 garlic cloves, the ginger, chilli, paprika, cumin, cardamom and 2 tsp salt. Combine with 150ml greek yoghurt and the black pepper in a large bowl, then add the chicken and turn until well coated. Cover and chill for at least 2 hrs, or ideally overnight.
Step 2
Remove the chicken from the fridge 1 hr before cooking. Preheat the oven to 180°C/160°C fan/gas 4.
Step 3
Arrange the potato, onion and fennel in a large baking tray or dish. Top with the remaining 4 garlic cloves, the cumin, mustard and fennel seeds and remaining 1 tsp salt. Drizzle with the oil or ghee; cover tightly with foil and bake for 20 mins.
Step 4
Remove the foil and put the marinated chicken on top of the veg, skin-side up, then return to the oven for 45 mins.
Step 5
Meanwhile, put the remaining 200ml yoghurt in a bowl and stir through the coriander and mint; season.
Step 6
Serve the roasted chicken and veg with the herby yoghurt on the side.