Dry grind the above spices into a fine powder.
Squeeze the lime juice onto the spices.
Stir in the turmeric and rub this mixture onto the chicken and marinate for 4 hours.
Wash the potatoes and dry. (Note, these potatoes are traditionally fried and added into the chicken after roasting, I think this recipe is simpler and spares us the extra fat.)
Preheat the oven to 375 degrees, place the chicken and potatoes in a single layer on a casserole and drizzle with the oil.
Bake for 40 minutes turning occasionally. Serve with rice or bread.
Contributor: Rinku Bhattacharya
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