Yogurt-Marinated Curried Chicken with Garlic Basmati Rice, Roasted Carrots &Amp; Cucumber Cilantro Raita

If you’ve never marinated chicken in yogurt, you’re in for a treat. The yogurt, mixed with paprika and curry powder, tenderizes the meat and creates a beautifully spiced crust when seared. The result is juicy, flavorful chicken cutlets that pair perfectly with roasted carrots and garlicky basmati rice.

A cool and creamy cucumber cilantro raita adds a refreshing finish, balancing the warm spices. This complete meal comes together in under an hour and is sure to become a weeknight favorite.

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Ingredients

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry all produce. In a medium bowl, combine yogurt, paprika, 1 tablespoon olive oil, 2 teaspoons curry powder, 1 teaspoon salt and pepper. If desired, add a pinch of chili flakes for heat. Pat chicken cutlets dry with paper towels, then add to the marinade and turn to coat. Let marinate for 15 minutes.
2. While chicken marinates, trim, peel and cut carrots into 1-inch-thick pieces. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden and tender, 25-30 minutes.
3. Meanwhile, peel and mince garlic. Melt 1 tablespoon butter in a small pot over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, trim and grate half the cucumber on the largest holes of a box grater. Finely chop cilantro. In a small bowl, combine sour cream, grated cucumber, half the cilantro and a pinch of remaining curry powder to taste. Season with salt and pepper.
5. Heat a drizzle of olive oil in a large nonstick pan over medium heat. Remove chicken from marinade, letting excess drip off; discard marinade. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. If chicken browns too quickly, lower heat.
6. Fluff rice with a fork and season with salt and pepper. Divide rice, carrots and chicken among plates. Dollop chicken with raita. Sprinkle with remaining cilantro and, if desired, a pinch of chili flakes. Serve.

Recipe Tips

FAQ

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well and will still tenderize the chicken. You may need to thin it with a splash of water or milk if it’s too thick.

Can I substitute the chicken cutlets with chicken breasts?

Absolutely. If using chicken breasts, slice them in half horizontally to create thinner cutlets for even cooking or pound them to an even thickness.

Is there a substitute for sour cream in the raita?

You can use plain Greek yogurt or a dairy-free yogurt alternative for a similar creamy texture.