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Garlic & yoghurt marinated chicken with aloo dum
Garlic & yoghurt marinated chicken with aloo dum


  • ¾ cup Greek-style yoghurt
  • 8 chicken thigh fillets
  • 5 cloves garlic, peeled and minced
  • 1/3 cup vegetable oil
  • Aloo dum
  • 1 tsp cumin seeds
  • 2 tsp fennel seeds
  • 1½ tsp ground turmeric
  • ½ tsp ground coriander
  • 1 Tbsp mustard seeds
  • Pinch ground cinnamon
  • 1 tsp ground ginger
  • 1 onion, peeled and sliced
  • 1 tsp sea salt
  • 1kg Desiree potatoes, washed and chopped into 2cm cubes
  • 1 cup water
  • 400g green beans, trimmed and halved
  • Handful fresh coriander leaves
  • Lime wedges, to serve

Garlic & yoghurt marinated chicken with aloo dum

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

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

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.

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.

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.

Cook's tip

Aloo dum is a deliciously spicy Indian potato dish.

Article from the May, 2012 issue of Taste magazine.

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