2 pounds (1.8kg) Baby Yellow Potatoes (Red Potatoes can be subbed)
As Needed Cold Water
6 each (30g) Garlic Cloves
1 each Fresh Lemon
2 tablespoons (30ml) Olive Oil
1 tablespoon (4g) Kosher Salt
2 teaspoons (3g) Black Pepper
½ cup (120ml) Greek Yogurt
¼ cup (33g) English Cucumber, diced
2 tablespoons (~1g) Mint, chopped
1 each (5g) Garlic, cloves, chopped
1 tablespoon (15ml) Lemon Juice
½ cup (12g) Fresh Cilantro
¼ cup (5g) Fresh Mint
Prep Time: 25min | Cook Time: 45min
Slice the chicken into bite sized pieces. Combine the chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and smoked paprika. Stir until well combined. Cover and refrigerate overnight or for at least an hour (the longer it marinates the better).
Preheat the oven to 500 F (260 C). Line a baking sheet with parchment paper and arrange the chicken on the tray. Bake the chicken for 15 minutes or until some nice color has been achieved.
To make the sauce, heat the oil in a large pot over medium heat. Sauté the onions, ginger, and garlic until soft and translucent but not brown. Add the cumin, turmeric, coriander, smoked paprika, chili powder, and garam masala. Stir the pot constantly for about 30 seconds or until the spices are fragrant.
Add the tomato paste and cook for another 30 seconds.
Add the tomato puree and the water then bring to a boil. Reduce the heat to a simmer, cook for 10 minutes, then add the cream.
Add the chicken to the sauce and allow it to simmer for 3-5 minutes.
Remove the chicken masala from the heat and keep warm with a lid or in a warming oven until ready to serve.
To make the potatoes, preheat the oven to 425 F (218 C) place the potatoes in a large pot filled with enough water to cover the potatoes by an inch. Add the garlic and lemon. Cook the potatoes until they are fork tender. Allow them to cool slightly and gently smash them into flat discs about ½ inch thick. Carefully arrange the potatoes on a nonstick baking sheet and drizzle them with the olive oil, then season with the salt and pepper. Roast the potatoes for 20-25 minutes or until they are golden brown and crispy, carefully flipping them over halfway during cooking.
While the potatoes are cooking, make the yogurt sauce. Combine the yogurt, cucumber, mint, garlic, and lemon juice in a medium bowl until thoroughly combined.
To plate up the dish arrange the crispy potatoes on the bottom of a serving platter. Spoon some of the hot chicken masala over the top of the potatoes. Add a dollop of the yogurt sauce on top and garnish with the cilantro and mint. Serve with naan if desired. Enjoy!
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