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Gallery Cinnamon Broiled Chicken with Raita Recipe Summary prep: 10 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist Salt and pepper 1/4 teaspoon cinnamon 1 (about 3 pounds) chicken, cut-up 1 (about 3/4 pound) cucumber, peeled, seeded, and chopped 1/4 cup whole-milk plain yogurt 1/4 cup sour cream 2 tablespoons chopped fresh cilantro, or parsley 1/4 teaspoon ground cumin

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

Gallery Cinnamon Broiled Chicken with Raita

Recipe Summary prep: 10 mins total: 40 mins Servings: 4

Cinnamon Broiled Chicken with Raita

Cinnamon Broiled Chicken with Raita

Cinnamon Broiled Chicken with Raita

Recipe Summary prep: 10 mins total: 40 mins Servings: 4

Recipe Summary

prep: 10 mins total: 40 mins

Servings: 4

prep: 10 mins

total: 40 mins

prep:

10 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • Salt and pepper 1/4 teaspoon cinnamon 1 (about 3 pounds) chicken, cut-up 1 (about 3/4 pound) cucumber, peeled, seeded, and chopped 1/4 cup whole-milk plain yogurt 1/4 cup sour cream 2 tablespoons chopped fresh cilantro, or parsley 1/4 teaspoon ground cumin

Directions

Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon. Sprinkle on the chicken. Put chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes. Turn chicken, and broil until skin is crisp and brown, about 15 minutes more.

Meanwhile, in a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin, and 1/4 teaspoon each salt and pepper. Serve chicken hot, with raita on the side.

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

Cook’s Notes

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

Reviews (6)

 Add Rating & Review     7 Ratings   5 star values:        2    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        0

Reviews (6)

Add Rating & Review     7 Ratings   5 star values:        2    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        0

Add Rating & Review

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

  • 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       10/04/2011   The raita was great. Chicken seemed a little bland.  

Martha Stewart Member     Rating: Unrated       01/05/2009   Thank you to all that offered suggestions--very helpful. Yippee!  

Martha Stewart Member     Rating: Unrated       01/05/2009   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.  

Martha Stewart Member     Rating: Unrated       01/05/2009   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.  

Martha Stewart Member     Rating: Unrated       01/05/2009   I personally think broiling for 30 minutes is odd. I plan on pan frying in my cast iron skillet!!  

Martha Stewart Member     Rating: Unrated       01/05/2009   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.

    Martha Stewart Member

    Rating: Unrated 10/04/2011

The raita was great. Chicken seemed a little bland.

Rating: Unrated

Rating: Unrated 01/05/2009

Thank you to all that offered suggestions–very helpful. Yippee!

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.

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.

I personally think broiling for 30 minutes is odd. I plan on pan frying in my cast iron skillet!!

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.

All Reviews for Cinnamon Broiled Chicken with Raita

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cinnamon Broiled Chicken with Raita

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest