Indian-Inspired Chicken with Raita
Makes 6 to 8 servings
|1||cup plain yogurt|
|2||cloves garlic, minced|
|1||teaspoon ground coriander|
|1||teaspoon ground ginger|
|1/2||teaspoon ground turmeric|
|1/2||teaspoon ground cinnamon|
|1/2||teaspoon ground cumin|
|1/4||teaspoon ground red pepper|
|1||(5- to 6-pound) chicken, cut into 8 pieces (about 4 pounds chicken parts)|
|2||medium cucumbers (about 1 pound), peeled, seeded and thinly sliced|
|1/3||cup plain yogurt|
|1||clove garlic, minced|
|1/8||teaspoon black pepper|
|2||tablespoons chopped fresh cilantro|
- Mix yogurt, garlic, coriander, ginger, salt, turmeric, cinnamon, cumin and red pepper in gallon-size resealable bag to blend. Add chicken, and marinate in refrigerator 4 to 24 hours.
- Preheat broiler. Cover cookie sheet with sides with aluminum foil. Place chicken upside-down on prepared cookie sheet. Broil 6 inches from heating element until cooked through, about 30 minutes, turning once.
- Meanwhile make raita. Mix seeded cucumbers, yogurt, garlic, pepper, salt and cilantro in small bowl to blend. Serve with chicken.
|Saturated Fat||12 g|
|Total Fat||43 g|
|Calories from Fat||62 %|
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