Chilli Garlic Chicken Raita
A cold, spicy, high-protein summer lunch: tender chilli-garlic chicken sits on a creamy cucumber raita finished with a hot tadka.
Equipment
Ingredients
Marinade & Chicken
garlic cloves (pounded)
3.5 cloves
dried red chilli (crushed)
1.5 pcs
salt
2 pinch
boneless chicken (cubed)
200 g
black pepper
0.5 tsp
olive oil
5 ml
lemon juice
10 ml
Raita Base
curd / yogurt
300 g
cucumber (finely chopped)
100 g
onion (finely chopped)
50 g
paprika / red chilli powder
1 tsp
black pepper
0.25 tsp
salt
0.5 tsp
kala namak
1 pinch
Toppings & Tadka
onion (thinly sliced)
30 g
kasuri methi (crushed)
1 tsp
butter
5 g
chilli garlic crisp
15 g
coriander leaves
2 sprigs
Instructions
Make garlic-chilli paste
Pound or blitz garlic cloves and dried red chilli with a tablespoon of water and a pinch of salt.
Marinate the chicken
Marinate the cubed chicken with the garlic-chilli paste, black pepper, olive oil and lemon juice for 5 minutes.
Cook the chicken
Cook the marinated chicken in a hot pan until lightly golden.
Prepare the raita base
In a bowl, mix curd with cucumber, finely chopped onions, salt, black pepper, paprika and a pinch of kala namak.
Assemble the raita
Transfer the curd mixture to a serving platter or bowl.
Add chicken and toppings
Place the cooked chicken on top of the raita, then sprinkle crushed kasuri methi and thinly sliced onions for crunch.
Make the tadka
Quickly heat chilli garlic crisp with a teaspoon of butter and a pinch of paprika, then pour over the raita.
Finish and serve
Garnish with fresh coriander leaves or a little more kasuri methi and serve immediately with rice, hot rotis or toast.
Original recipe
Storage
Best eaten fresh; chicken can be pre-cooked and stored separately up to 2 days
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