Indian Inspired Chicken with Raita
Bring bold, aromatic flavors to your table with this Indian-Inspired Chicken with Raita recipe, a perfect fusion of spice and refreshment. Juicy chicken thighs are marinated in a rich blend of yogurt, garlic, ginger, and warm spices like cumin, garam masala, and smoked paprika, then seared to golden perfection for a tender, flavorful bite. Paired with a cooling cucumber and mint raita, this dish strikes the ideal balance of heat and freshness. Ready in under an hour, it's an easy yet impressive meal that can be served with naan, basmati rice, or a crisp salad. Perfect for weeknights or dinner parties, this recipe combines iconic Indian flavors with simple preparation techniques, offering a delicious and wholesome culinary experience.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 200 grams Plain yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 cup Cucumber, grated
- 2 tablespoons Fresh mint leaves, chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 small Green chili, finely chopped (optional, for spice)
Instructions
In a large mixing bowl, combine 100 grams of plain yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, smoked paprika, garam masala, salt, and black pepper. Mix well to create the marinade.
Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 1 hour (or up to overnight for best flavor).
Preheat a large skillet or grill pan over medium-high heat. Add vegetable oil and heat until shimmering.
Remove the marinated chicken from the fridge and cook in the skillet or grill pan for about 5-7 minutes on each side, or until fully cooked and nicely browned. The internal temperature of the chicken should reach 75°C (165°F). Remove the chicken from the pan and let it rest for 5 minutes.
While the chicken is resting, prepare the raita. In a medium bowl, combine the remaining 100 grams of plain yogurt with grated cucumber, chopped mint leaves, cilantro, and green chili (if using). Stir well to mix. Add salt to taste, if desired.
Slice the chicken and serve hot with a generous portion of raita on the side. Enjoy with naan, rice, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 20.7 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 575 mg | 44% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2401 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
