Indian-Spiced Chicken with Raita
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The Martha Stewart Show, March Spring 2008
- Yield Serves 4 to 6
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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
- Place paprika, cumin, cinnamon, coriander, and cayenne in a small skillet over medium-low heat. Toast, stirring occasionally, until fragrant, 1 to 2 minutes.
- 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.
- 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.
- Serve immediately with lemon wedges and raita; garnish with cilantro.
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Please send me the directions for this recipe. Where can I find the directions?
Where are the directions for the Indian-Spiced Chicken with Raita?
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.
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
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!!!!
Great recipe! Easy and very tasty but my family would have liked a little more heat, so next time, I'll increase the cayenne.
I watched the Video and Martha used skinless boneless thighs.
I watched the Video and Martha used skinless boneless thighs.
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.
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! :)
What is the confusion for? Skinless chicken thighs, with or without bones. Who cares? It's an easy
Ican't wait to try,they all sound wonderful11
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???
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!
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.
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!
I tried this recipe, and oh my goodness, SO delicious! It's going to become a regular at our dinner table! Thanks Martha
We cooked all 3 recipes last night
We cooked all 3 recipes last night
This my first time eating Indian food and it is great but the raita was just ok to me.
Well worth trying
The chicken recipe is a good knock-off of Indian food. However, Martha needs to learn how to pronounce raita (rye-ta)
Raita - it's listing in the recipe for the chicken, just click on it and it will so recipe for that.
It is the raita which is also available on this site.
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?