Preheat your oven to 220°C/200°C fan/gas mark 7.

In a medium bowl, combine the tandoori masala mix and half the soured cream. Season with salt and pepper.

Add the chicken breasts to the bowl and stir to coat in the tandoori marinade. Leave to one side to marinate.

While the chicken marinates, chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray.

Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, lay the chicken onto one side of a medium, lined baking tray and drizzle with oil.

Roast the chicken on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When the chicken has a few minutes left, add the peas to the other side of the same baking tray.

Return to the oven for the remaining time until the peas are piping hot and the chicken is cooked through, 2-3 mins. 

When ready, share the chicken breasts between your plates.

Spoon the remaining soured cream over the chicken, then drizzle with the mango chutney and sprinkle on the crispy onions.

Serve the cumin seed wedges and peas alongside.

Enjoy!