Masala-Spiced Chicken & Cucumber Raita

🥘 Ingredients

• black pepper
  2 pinch
• carrots (peeled and cut into sticks)
  2 pieces
• cauliflower florets
  8 oz
• chicken cutlets
  8 oz
• cooking oil
  1 tbsp
• curry powder
  3 tsp
• garam masala
  ½ tsp
• lemon
  1 piece
• mini cucumber (halved and seeded)
  2 pieces
• olive oil
  2 tbsp
• salt
  1 tsp, 2 pinch
• sour cream
  2 tbsp
• sugar
  ½ tsp
• yogurt
  ½ cup

🍳 Cookware

• small bowl
• baking sheet
• large skillet

1. 

   1

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce.
2. 

   2

   In a small bowl , combine mini cucumber , sugar , and a pinch of salt . Set aside to marinate.

   mini cucumber: 2 pieces (halved and seeded), sugar: ½ tsp, salt: 1 tsp
3. 

   3

   Toss cauliflower florets and carrots on a baking sheet with olive oil , curry powder , salt , and black pepper . Spread in an even layer and roast until tender and slightly charred ⏱️ 15 minutes .

   cauliflower florets: 8 oz, carrots: 2 pieces (peeled and cut into sticks), olive oil: 2 tbsp, curry powder: 2 tsp, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   While veggies roast, heat cooking oil in a large skillet over medium-high heat. Pat chicken cutlets dry with paper towels and season all over with remaining curry powder , garam masala , salt , and black pepper . Add chicken to skillet and cook until golden brown and cooked through ⏱️ 5 minutes per side.

   cooking oil: 1 tbsp, chicken cutlets: 8 oz, curry powder: 1 tsp, garam masala: ½ tsp, salt: 1 pinch, black pepper: 1 pinch
5. 

   5

   Add yogurt , sour cream , and juice from half a lemon to the bowl with the marinated cucumber. Stir to combine and season with salt and pepper to taste.

   yogurt: ½ cup, sour cream: 2 tbsp, lemon: 1 piece
6. 

   6

   Remove chicken from skillet and let rest ⏱️ 3 minutes . Slice chicken crosswise and serve alongside roasted cauliflower and carrots, topped with cucumber raita.