Tandoori Chicken with Roasted Aloo Gobi & Mumbai Aioli

Steps

1. Preheat oven to 230°C. Prep & cook aloo gobi. Toss potatoes and cauliflower on two lined oven trays with aloo gobi spices (leave some plain for little foodies) and a drizzle of oil. Season and roast for about 25 minutes, until tender and golden. Swap trays halfway through cooking. After 25 minutes, toss through peas and almonds and cook for 5 minutes further, until peas are hot through. Toss through spinach and lemon juice. Season to taste.
2. Prep chicken. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken and slice through horizontally. Toss chicken with tandoori paste and season with salt. Set aside to marinate for about 5 minutes.
3. Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. If chicken browns too quickly, reduce heat and cook a little longer. Rest, covered, then slice thickly.
4. Serve chicken with aloo gobi and Mumbai aioli.