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Indian-Spiced Chicken with Raita

This delicious Indian-spiced chicken with raita recipe will be sure to spice up your dinner table.

  • Servings: 6
Indian-Spiced Chicken with Raita

Source: The Martha Stewart Show, March Spring 2008

Ingredients

  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 1 cup plain yogurt
  • Juice of 1/2 lemon
  • 1 tablespoon grated fresh ginger
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds skinless chicken thighs, scored
  • 2 tablespoons olive oil
  • 2 yellow onions, sliced crosswise 1/4 inch thick
  • Lemon wedges, for serving
  • Raita
  • Sprigs fresh cilantro, for garnish

Directions

  1. Place paprika, cumin, cinnamon, coriander, and cayenne in a small skillet over medium-low heat. Toast, stirring occasionally, until fragrant, 1 to 2 minutes.

  2. Transfer toasted spices to a large bowl along with yogurt, lemon juice, ginger, salt and pepper; stir to combine. Add chicken and turn to coat. Cover with plastic wrap and transfer to refrigerator. Let chill for at least 6 hours and up to overnight.

  3. Preheat oven to 500 degrees. Heat olive oil in a large ovenproof skillet over medium heat. Add onions and cook, stirring, until just beginning to soften, 2 to 3 minutes. Remove chicken from marinade and place on top of onions. Transfer skillet to oven and roast until chicken is slightly charred and juices run clear when meat is pierced, about 40 minutes.

  4. Serve immediately with lemon wedges and raita; garnish with cilantro.

Reviews

Reviews (24)

  • Avecita 17 Feb, 2009

    Please send me the directions for this recipe. Where can I find the directions?

  • djs861 24 Jan, 2009

    Where are the directions for the Indian-Spiced Chicken with Raita?

  • sedazh 4 Sep, 2008

    A perfect dish! It's easy and delicious. I've already gave the recipe to my mum :)The only downside is that it's just not as hot as we likebut it's definitely a favourite and I'll cook it for friends, too.

  • msannie 17 Jul, 2008

    A Fantastic not to spicy dish that is very satisfying to my Celiac diet. It is hard to find recipes that does not call for flour or wheat. Martha, PLEASE write a celiac disease cookbook. I'm sure that you will be able to give

  • mariepouget 18 Jun, 2008

    THIS IS AN EXCELLENT RECIPE. I HAVE OPTED TO USE A PYREX INSTEAD OF THE PAN. I DO THE ONIONS ON THE PAN AND TRANSFER THEM TO THE PYREX AND THEN PUT THE THIGHS ON TOP WITH THE SAUCE. THAT WAY I CAN GO FROM OVEN TO TABLE IN THE PYREX. IT IS REALLY VERY EASY TO MAKE AND IT IMPRESSES GUESTS!!!!

  • capekate 1 Jun, 2008

    Great recipe! Easy and very tasty but my family would have liked a little more heat, so next time, I'll increase the cayenne.

  • bevmisty 31 May, 2008

    I watched the Video and Martha used skinless boneless thighs.

  • bevmisty 31 May, 2008

    I watched the Video and Martha used skinless boneless thighs.

  • pineaspen 30 May, 2008

    THIS IS ABSOLUTELY WONDERFUL! THE RECIPE DOES NOT SAY "BONELESS" AND IT DOES NOT SAY "WITH SKIN". IT DOES SAY "SKINLESS" IT'S PLAIN AS DAY.

  • cardinallover 30 May, 2008

    She never said boneless chicken thighs, just skinless. Re-read the ingredients. I don't see it listed anywhere about being boneless. Hope this helps! :)

  • MaggieBaby 29 May, 2008

    What is the confusion for? Skinless chicken thighs, with or without bones. Who cares? It's an easy

  • ginny71620 27 May, 2008

    Ican't wait to try,they all sound wonderful11

  • sailboat321 27 May, 2008

    I'm confused. At one moment she says that she's using skinless boneless chicken thighs and then later she says the chicken is "bone-in". I really want to make this dish but I am confused as to what type of chicken is used in the recipe???

  • CareyLynn 30 Apr, 2008

    Excellent! This tasted just as good as an expensive tandoori chicken dish I tried at a restaurant recently. I love how the skin gets nice and crispy and a little charred. Yum!

  • NFedco 3 Apr, 2008

    Delicious! My husband who doen't like Indian food raved about this recipe. I'll certainly make this again but will line my pan with foil next time. - I'll be scrubbing my frying pan for days.

  • littlelinger 31 Mar, 2008

    All I can say is YUM! I am not a big fan of chicken thighs, so I substituted chicken breast and cooked it on the grill. It was a wonderful dinner and I can't wait to have the leftovers!

  • thisishandee 28 Mar, 2008

    I tried this recipe, and oh my goodness, SO delicious! It's going to become a regular at our dinner table! Thanks Martha

  • COskier 28 Mar, 2008

    We cooked all 3 recipes last night

  • COskier 28 Mar, 2008

    We cooked all 3 recipes last night

  • Gingerlynn 27 Mar, 2008

    This my first time eating Indian food and it is great but the raita was just ok to me.
    Well worth trying

  • malinibartels 26 Mar, 2008

    The chicken recipe is a good knock-off of Indian food. However, Martha needs to learn how to pronounce raita (rye-ta)

  • mlewis42 26 Mar, 2008

    Raita - it's listing in the recipe for the chicken, just click on it and it will so recipe for that.

  • LefftHome 26 Mar, 2008

    It is the raita which is also available on this site.

  • cookiemom1 26 Mar, 2008

    Does anyone remember what the dipping sauce was with yogurt, cucumber and celery that Martha said she could eat as a salad by itself. Name of it and how to make?

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