Tandoori-style chicken with Bombay curried potatoes

Heat the oven to 425°F.

• Pat the chicken dry with a paper towel. Season generously with salt and pepper and the tandoori spice blend.

Line a sheet pan with foil and brush lightly with 1 to 2 teaspoons oil. Place the chicken on the prepared sheet pan. Roast, turning once halfway through, until the chicken is cooked through, 15 to 20 minutes.
While the chicken cooks, prepare the Bombay potatoes.

• Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
• Scrub or peel the potatoes; cut the potatoes in half lengthwise. Cut each half lengthwise into ½-inch-thick slices, the slices crosswise into ½-inch pieces.
• Coarsely chop the cilantro for garnish.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the curry powder and cook until fragrant, about 1 minute.
Add the potatoes, vegetable broth, and tomatoes. Bring to a boil, reduce to a vigorous simmer, cover, and cook, stirring a few times, until the potatoes are starting to soften, 5 to 7 minutes. Uncover and cook, stirring occasionally, until the liquid has thickened slightly and the potatoes are tender, 8 to 10 minutes. Stir in the peas and cook until warmed through, 1 to 2 minutes. Working in batches if needed, stir in the greens and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the chicken and Bombay potatoes to individual plates, garnish with the cilantro, and serve.