Spicy Indian Potatoes with Tandoori Chicken

Ingredients

800g fluffy potatoes (such as Maris Piper or King Edward) cut into fours
4 Chicken breasts, each cut into 6 pieces
50g Natural yoghurt
2 Garlic Cloves peeled and chopped
1tsp Cayenne Pepper
2 tbsp Garam Masala
1 tbsp Freshly grated ginger
1 tsp Turmeric

Preparation

Heat 2 tbsp oil in a small frying pan and stir in the cayenne, allow to cool.
Whisk in the yogurt and stir in the ginger and garlic.
Stir in the chicken and marinate for 10 minutes. Thread onto 4 skewers.
Put the potatoes on a large baking tray and toss in 2 tbsp oil, turmeric and seasoning.
Add the kebabs on another tray and bake both for 20-25 minutes. Remember to turn the kebabs once half way through.
Sprinkle the Garam Masala over the potatoes a few minutes before the end of cooking time.
Place the kebabs under a preheated grill and cook for 5-6 minutes to finish.