Chicken & sag aloo

Takes 1hr 25min, plus marinating Serves 6-8

INGREDIENTS 50G YOGURT 165G JAR TIKKA MASALA PASTE 1 LARGE CHICKEN 2 ONIONS, SLICED FOR THE SAG ALOO

½TBSP OIL 1 ONION,

CHOPPED 1TSP FENUGREEK SEEDS 1TSP CORIANDER SEEDS

2TSP CUMIN SEEDS ½TSP TURMERIC 3 GARLIC CLOVES, CRUSHED 1 RED CHILLI, CHOPPED ½TBSP TOMATO PURÉE 800G COOKED CUBED POTATOES SQUEEZE OF LIME JUICE 250G BABY SPINACH

Make shallow cuts in chicken breasts and legs. Mix yogurt and tikka paste, spoon over chicken. Cover and marinate in the fridge for 3hr (or overnight).

Preheat oven to 190˚C/ 170˚C fan/gas 5. Lay sliced onions in roasting tin and place chicken on top. Roast for 1hr 20min, or until chicken is cooked through.

Heat oil in frying pan. Cook onion for 4min on medium heat or until soft and lightly browned. Crush and mix spices; add to pan with garlic and chilli. Cook for 1min. Add tomato purée.

Stir in potatoes and heat through then add lime juice, spinach and a splash of water. Cook until spinach wilts. Serve with chicken, chutney and lemon wedges.