Yogurt-Marinated Curried Chicken with Garlic Basmati Rice and Cucumber Cilantro Raita

If you’ve never marinated chicken in yogurt, you’re in for a treat. The yogurt tenderizes the meat while creating a flavorful crust when seared. Here, it’s mixed with paprika and curry powder for a warm, aromatic spice blend.

This dish pairs the chicken with roasted carrots and garlicky basmati rice, plus a refreshing cucumber cilantro raita to dollop on top. It’s a complete meal that’s both comforting and exciting.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView 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

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil.
2. Peel and slice the carrots into 1/4-inch thick rounds. Toss with 1 tablespoon olive oil, salt and pepper. Spread on the baking sheet and roast for 20-25 minutes until tender and lightly browned.
3. While carrots roast, cook the rice: In a small pot, combine 1/2 cup basmati rice, 3/4 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
4. Meanwhile, prepare the marinade: In a bowl, mix 4 tablespoons yogurt, 1 tablespoon curry powder, 1 teaspoon paprika, 1 teaspoon chili flakes and a pinch of salt. Add the chicken cutlets and coat well. Let marinate for at least 5 minutes.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden and cooked through (internal temperature 165°F). Remove from pan and let rest.
6. Make the raita: Grate the mini cucumber and squeeze out excess moisture. Finely chop the cilantro. In a small bowl, combine the grated cucumber, sour cream, chopped cilantro, a pinch of salt and pepper. Stir to combine.
7. Finish the rice: Mince the garlic clove. In a small pan, melt 1 tablespoon butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir into the cooked rice.
8. Slice the chicken. Serve the garlic rice and roasted carrots on plates, top with sliced chicken and dollop with cucumber cilantro raita.

Recipe Tips

FAQ

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well. It’s thicker, so you may need to thin it slightly with a splash of water or lemon juice.

Can I substitute the chicken cutlets with chicken breasts?

Absolutely. If using chicken breasts, pound them to an even thickness (about 1/2 inch) for even cooking.

Is this dish spicy?

The chili flakes add mild heat. For less spice, reduce the chili flakes to 1/2 teaspoon or omit entirely.