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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.

Source: Everyday Food, January/February 2003
Total Time Prep Servings



Cook's Notes

The raita can be made up to a day in advance and kept refrigerated. Serve chilled.

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How would you rate this recipe?
  • Kb2121
    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!
  • MS12502125
    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.

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