Tandoori chicken with roasted sweet potato & mint from The Roasting Tin Around the World: Global One Dish Dinners (page 82) by Rukmini Iyer

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Notes about this recipe

  • elifinn on August 19, 2024

    The first recipe we made from the book, a real success!

  • TrishaCP on November 13, 2021

    This was a tasty tray bake. I used boneless skinless thighs out of necessity, but that wasn’t a great substitute for bone-in since the sweet potatoes needed the full hour of roasting. I used a mild chile powder per the recipe (byadgi), but my smoked paprika was mild too, and I wouldn’t have minded some more heat. (Especially since it is served with a raita- mine made with mango.)

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