preparation time:

20 minutes

cooking time:

10 Minutes

Large frying pan

Wooden spoon or spatula

Chopping boards

Knives

Plate or bowl for serving

Tandoori Chicken

Make the Marinade:

In a large bowl, mix together the natural yogurt, lemon juice, ginger & garlic paste, and all of the dry spices (paprika, cumin, coriander, garam masala, chilli powder, and salt) until it turns a vibrant, smooth orange-red.

Coat the Chicken or Quorn:

Add the Quorn pieces to the bowl. Use a spoon or spatula to gently fold the Quorn into the marinade until every piece is completely covered.

Cook:

Heat 1 tablespoon of oil in a frying pan over medium heat. Fry the coated Quorn for 8–10 minutes, stirring regularly so the yogurt coating doesn't stick.

Bombay Potato

Chop & Parboil: 

Chop the potatoes into small 2cm cubes. Place them in a pot of cold, salted water, bring to a boil, and cook for 5–7 minutes. They should be slightly soft on the outside but still firm in the middle. Drain them completely.

Sauté the Aromatics: 

Heat 1 tablespoon of vegetable oil in a large frying pan. Add the mustard seeds and let them sizzle for a few seconds. Stir in the chopped onion and the ginger & garlic paste. Cook for 3–4 minutes until the onions turn soft.

Spice & Toss: 

Turn the heat down slightly. Add the turmeric, garam masala, and a pinch of salt to the pan, stirring it into the onions.

Add the Potatoes: 

Tip the drained potato cubes into the pan. Toss them gently so they turn completely yellow from the spices. Fry for another 8–10 minutes, stirring occasionally, until the potatoes are tender.