CINNAMON BROILED CHICKEN WITH RAITA
In this Indian-inspired meal, cinnamon is sprinkled on chicken. Cumin and cilantro, other traditional Indian seasonings, are stirred into raita, a yogurt-based condiment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon. Sprinkle on the chicken. Put chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes. Turn chicken, and broil until skin is crisp and brown, about 15 minutes more.
- Meanwhile, in a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin, and 1/4 teaspoon each salt and pepper. Serve chicken hot, with raita on the side.
INDIAN-INSPIRED CHICKEN WITH RAITA
I have not tried this dish yet; however, the yogurt-spice combination sounds really delicious along with the raita. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Mix 1 cup yogurt, 2 cloves garlic, salt through red pepper in a large re-sealable food storage bag to blend. Add chicken; marinate in refrigerator 4 to 24 hours.
- Preheat broiler. Cover baking sheet with foil. Place chicken on prepared baking sheet. Broil 6 inches from heat about 30 minutes or until cooked through, turning once.
- Meanwhile, make Raita. Mix cucumbers, 1/3 cup yogurt, cilantro, garlic, salt and pepper in a small bowl. Serve alongside chicken.
TRADITIONAL INDIAN RAITA
Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread No-Cook Low Fat Vegetarian Quick & Easy Yogurt Low Cal Healthy Low Cholesterol Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.
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- Preheat the broiler. Using poultry shears, cut along each side of the chicken backbone and remove it. Spread the chicken, skin side up, in a medium roasting pan. Reserve any accumulated chicken juices.
- In a small saucepan, melt the butter with the reserved chicken juices over moderately low heat. Stir in the ground cumin and cinnamon, the sugar, the ground coriander and cardamom, the turmeric, salt, cloves and cayenne and cook over low heat, stirring, until fragrant, about 3 minutes.
- Brush half of the Indian-spiced butter all over the chicken's skin. Broil the chicken 6 inches from the heat for 5 minutes, or until the skin is crisp and the meat is warmed through; shift the roasting pan, turning the front to the back, as necessary, to prevent the skin from charring.
- Stir the remaining Indian-spiced butter and generously brush it all over the crisp chicken skin. Cut the chicken into quarters, then transfer the pieces to large dinner plates. Serve the spiced chicken immediately, passing the Cucumber-Tomato Raita at the table.
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