PISTACHIO-CRUSTED CHICKEN WITH CARROT RAITA
Steps:
- Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
- In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Manohar Narwani
[email protected]I'm definitely going to make this recipe again. It's a great way to change up my usual chicken routine.
Kostazenelaj Kostazenelaj
[email protected]This recipe was a bit bland for my taste. I think I should have added more spices.
atta Mari
[email protected]I'm not a big fan of chicken, but I really enjoyed this recipe. The pistachio crust was a great way to add flavor to the chicken.
Mi Ka
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so flavorful and juicy.
Amy Nelson
[email protected]Overall, I thought this was a great recipe. I would definitely recommend it to others.
Sk Junayad
[email protected]I would have liked the recipe to include more detailed instructions on how to make the carrot raita.
Michele Medina
[email protected]The carrot raita was a great way to cool down the spicy chicken.
Andrew Fowlkes
[email protected]I loved the pistachio crust on the chicken. It added a nice nutty flavor.
Nishadi TV
[email protected]This recipe is a keeper! I'll definitely be making it again.
Odion Oboh
[email protected]I'm not sure what went wrong, but my chicken didn't turn out crispy at all. It was still good, but I was disappointed.
Basi Motseki
[email protected]This is a great recipe for a special occasion. It's easy to make, but it looks and tastes like it came from a restaurant.
Udoku Livinus
[email protected]I found that the chicken was a bit dry. I think I should have cooked it for a shorter amount of time.
Easter Prosper
[email protected]This recipe was a bit too spicy for me, but I think that's because I used too much cayenne pepper. Next time I'll use less.
Nisha Kumal
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always moist and flavorful, and the carrot raita is a refreshing and tangy accompaniment.
umarfaruk jibril
[email protected]I'm not a big fan of pistachio, but I really enjoyed this recipe. The chicken was cooked perfectly and the carrot raita was a great way to balance out the richness of the chicken.
Negma Lama
[email protected]This is a great recipe for a weeknight meal. It's easy to make and doesn't require a lot of ingredients.
Terry Robertson
[email protected]I love the combination of flavors in this dish. The pistachio crust adds a nutty flavor to the chicken, while the carrot raita is cool and refreshing.
Gafor Alam
[email protected]This pistachio-crusted chicken with carrot raita was a hit with my family! The chicken was crispy and flavorful, and the carrot raita was a refreshing and tangy accompaniment.