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Garlic yoghurt-marinated chicken with aloo dum

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup Greek-style yoghurt

  2. 8 chicken thigh fillets

  3. 5 garlic cloves, minced

  4. 1/3 cup vegetable oil

  5. Sea salt flakes & cracked black pepper, to season

  6. 1 tsp cumin seeds

  7. 2 tsp fennel seeds

  8. 1 1/2 tsp ground turmeric

  9. tsp ground coriander

  10. 1 tbsp mustard seeds

  11. Pinch ground cinnamon

  12. 1 tsp ground ginger

  13. 1 brown onion, sliced

  14. 1 tsp sea salt flakes

  15. 1kg desiree potatoes, washed

  16. 2cm cubes 1 cup water

  17. 400g green beans, trimmed & halved

  18. Handful fresh coriander leaves

  19. Lime wedges, to serve

  20. Sharp knife

  21. Large mixing bowl Wooden spoon

  22. Large saucepan with tight-fitting lid

  23. Chargrill pan or barbecue

  24. Tongs

Instructions Jump to Ingredients ↑

  1. Marinate chicken Place yoghurt, chicken, garlic and half the oil in mixing bowl. Toss to coat and season to taste.

  2. Heat remaining oil in saucepan over medium-high heat. Cook all spices for 30 to 60 secs. Add onions and salt and cook for 1 min. Add potatoes and water, cover and cook for 12 mins.

  3. Remove lid and stir through beans. Continue to cook, uncovered, for 8 to 10 mins until potatoes and beans are tender. Stir through coriander leaves, keeping aside a few leaves to garnish. Season.

  4. Meanwhile, heat chargrill pan or barbecue to medium-high heat. Cook chicken fillets for 7 to 8 mins on each side, until golden and cooked through. Serve with spiced potatoes and lime, and garnish with coriander.

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