Move Over, French Meat! This Zesty Tandoori Chicken & Potato Bake Is Your New Favorite Upgrade

Every person that doesn’t order food delivery 24/7 knows how hard it is to choose one of the thousand recipes explaining how to prepare chicken meat in the best way possible. For some, it might also seem like they’ve tried every single one of those; the good news for them is that this recipe might be different.

Garnished with potatoes that melt in your mouth, this tandoori chicken is actually easy to make at home for a family dinner, so make sure to save the instructions.

Here’s what you need: 1 kg of chicken thighs (boneless), 250 g of plain yogurt, 20 g of curry powder, 10 g of salt, 4–5 potatoes, 1–2 onions, 2–3 cloves of garlic, 80–100 g of Parmesan cheese.

Cut the chicken into portions. In a bowl, mix the yogurt, curry powder, and salt; add the chicken and mix well. Set aside to marinate for at least 1 hour (longer is better).

Grate the potatoes using a large grater, then gently squeeze out any excess moisture. Add the finely chopped onion and minced garlic, mix well, and spread in an even layer in a baking dish; this will be the base.

Spread the chicken and marinade on top. Place in an oven preheated to 180°C and bake for about 40–50 minutes until done. 10 minutes before it's done, sprinkle with grated Parmesan to form an appetizing golden crust.