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Indian-Spiced Chicken with Raita

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

  • Servings: 6

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 Add a comment

  • Avecita
    17 FEB, 2009
    Please send me the directions for this recipe. Where can I find the directions?
    Reply
  • djs861
    24 JAN, 2009
    Where are the directions for the Indian-Spiced Chicken with Raita?
    Reply
  • 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.
    Reply
  • 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
    Reply
  • 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!!!!
    Reply
  • 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.
    Reply
  • bevmisty
    31 MAY, 2008
    I watched the Video and Martha used skinless boneless thighs.
    Reply
  • bevmisty
    31 MAY, 2008
    I watched the Video and Martha used skinless boneless thighs.
    Reply
  • 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.
    Reply
  • 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! :)
    Reply