Pistachio-Crusted Chicken with Carrot Raita

Ingredients for Pistachio-Crusted Chicken with Carrot Raita

• 170g 2-percent-fat Greek yoghurt

• 1 cup loosely packed coriander leaves,plus more for garnish

• 1 large garlic clove

• 2 tablespoons lemon juice

• lemon wedges for serving

• 1/2 teaspoons ground cumin

• 1/2 teaspoons salt

• 2 medium carrots, chopped

• 4 thin chicken cutlets

• 90g unsalted raw pistachios, finely ground in food processor

• 2 teaspoons olive oil

How to make Pistachio-Crusted Chicken with Carrot Raita

Heat oven to 350°. In a food processor, puree yoghurt, coriander, garlic, lemon juice, cumin and salt until smooth. Transfer 80ml yoghurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yoghurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yoghurt 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 coriander and lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.