No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Cinnamon Broiled Chicken with Raita

Source: Everyday Food, January/February 2003


  • Salt and pepper
  • 1/4 teaspoon cinnamon
  • 1 (about 3 pounds) chicken, cut-up
  • 1 (about 3/4 pound) cucumber, peeled, seeded, and chopped
  • 1/4 cup whole-milk plain yogurt
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh cilantro, or parsley
  • 1/4 teaspoon ground cumin


  1. 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.

  2. 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.

Reviews (6)

  • kerrygwaltney 4 Oct, 2011

    The raita was great. Chicken seemed a little bland.

  • blaukehlchen 5 Jan, 2009

    Thank you to all that offered suggestions--very helpful. Yippee!

  • ram9270 5 Jan, 2009

    The raita will taste better if you toast the cumin seeds first in a skillet until you can smell the aroma (on very low heat, since they burn easily) and then crush them before adding them to the yogurt. You can also grate the cucumber coarsely with the shredder side of the grater instead of chopping it up, mix it with a little salt, put it in a colander and let most of the water come out before using it. This way you get more cucumber flavor and less water.

  • 3kidsmama 5 Jan, 2009

    brown the chicken on the stove, possibly in an oven-proof skillet, then transfer to the oven, 400F to 425F, to finish cooking. Depending on the pieces or thickness of the chicken, it should take about 10 minutes to finish cooking, not more. I use olive oil (blend, not extra-virgin) to brown the chicken, since I don't like canola. Heat the pan, season the chicken, add oil to the pan and sear chicken about 2 minutes on each side.

  • elmotoo 5 Jan, 2009

    I personally think broiling for 30 minutes is odd. I plan on pan frying in my cast iron skillet!!

  • blaukehlchen 5 Jan, 2009

    I'd like suggestions on how to start this in the oven and then move to the broiler, or vice versa. Or, maybe brown on stove top, then bake in oven? (My oven doesn't have an adjustable broiler, or a top heating element, but I'd like to try this recipe without too much failure. Thanks for your help.

Related Topics