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Garlic & yoghurt marinated chicken with aloo dum

  • 4servings
  • 60minutes

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Source: recipefinder.msn.co.nzReport 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 cloves garlic, peeled and minced

  4. 1/3 cup vegetable oil

  5. Aloo dum

  6. 1 tsp cumin seeds

  7. 2 tsp fennel seeds

  8. 1 1/2 tsp ground turmeric

  9. 1/2 tsp ground coriander

  10. 1 Tbsp mustard seeds

  11. Pinch ground cinnamon

  12. 1 tsp ground ginger

  13. 1 onion, peeled and sliced

  14. 1 tsp sea salt

  15. 1kg Desiree potatoes, washed and chopped into 2cm cubes

  16. 1 cup water

  17. 400g green beans, trimmed and halved

  18. Handful fresh coriander leaves

  19. Lime wedges, to serve

Instructions Jump to Ingredients ↑

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

  2. Heat remaining oil in a saucepan over medium-high heat. Cook all spices for 30-60 seconds. Add onion and salt and cook for 1 minute. Add potatoes and water, cover and cook for 12 minutes.

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

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

  5. Cook's tip Aloo dum is a deliciously spicy Indian potato dish.

  6. Article from the May, 2012 issue of Taste magazine .

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