Pistachio-Crusted Chicken with Carrot Raita
Pistachio-Crusted Chicken with Carrot Raita is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oven to 350°.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.