Tandoori Poussin with Sag Aloo

Sunday 4th January 2015

200 Curries p.42. Mix yoghurt, garlic, ginger, garam masala, cardamom seeds, chili, paprika, tomato puree, lemon juice and cover the chicken. It was supposed to marinade for a day, but I only had 2 hours before it went into the oven.
For Sag Aloo (BBCGoodFood) cut potatoes into small chunks, parboil and keep the water. Heat oil and add cumin seeds then onions and soften. Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato is cooked, stirring often and adding some of the potato water from time to time to keep it moist. When the potatoes are cooked add the spinach and mix until it has wilted.
Very aromatic and tasty, although the chicken missed the marinading. The sag aloo was excellent cold the next day, as a sort of chunky, potato chutney.