Chicken thighs, marinated in spiced yogurt with fresh coriander and mint, oven baked and served with masala wedges and kachumber (Indian salad) - easy, healthy, and yummy! Makes a lovely light and refreshing lunch or dinner.

Serves 2

What you need:

• 500g chicken thigh meat, diced

• 1 red onion, sliced

• 2.5 tbsp Greek yogurt

• 1 heaped tsp ginger-garlic paste

• 1 tsp garam masala

• small handful mint leaves, finely chopped

• small handful coriander leaves, finely chopped

• 1/2 large cucumber, diced

• 2 tomatoes, diced

• 2 medium potatoes, cut into wedges

• 1 tsp garlic powder

• 1 tsp red chilli powder

• 1 lemon

• salt

• vegetable oil

What you do:

1. Pre-heat your oven to 200C (fan)

2. Add the diced chicken to a baking dish, and then add yogurt, ginger-garlic paste, 1/2 tsp chilli powder, garam masala, 3/4 of the mint and coriander leaves, onion, salt and pepper. Drizzle with oil. Mix well using a large spoon. Keep aside

3. Place your potatoes, cut into wedges, in another baking dish. Sprinkle garlic powder, salt, pepper and 1/2 tsp chilli powder. Drizzle vegetable oil. Mix well to coat evenly

4. Pop both the chicken and potatoes into the oven for 40 mins, checking on them at 30 mins

5. When they have only 10 mins left, make the kachumber. In a bowl, add the chopped tomatoes, cucumber, remaining coriander and mint leaves, a squeeze of lemon juice, salt and pepper. Mix well

6. Pull the chicken and potatoes out, the potatoes should be crispy and brown on the outside. Serve up with kachumber on the side!

Enjoy 😁