Shredded Chicken Raita Recipes

MULLIGATAWNY AND GREEN RAITA

Steps:

• Heat the EVOO in a Dutch oven over medium-high heat and melt the butter into the oil. Add the garlic, onions, 1 apple and the ginger and season with salt and pepper. Cook until tender, 7 to 8 minutes. Add the coriander, cumin, turmeric and ground mustard and cook, stirring, until fragrant. Add the flour and cook, stirring, for 1 minute. Add the stock and simmer until thickened to the consistency of a light sauce, about 20 minutes. Stir in the chicken.
• Put the remaining apple in a food processor with the yogurt, cilantro and mint. Pulse to combine. Add the cardamom and the juice of 1 lime and season with salt and pepper. Whizz to combine. Refrigerate until ready to serve.
• To serve, prepare the rice according to the package directions. Cut the remaining lime into wedges. Heat a griddle or grill pan over medium-high heat and splash some water on it, then grill the naan and brush with melted butter. Ladle the mulligatawny into shallow bowls and top with the rice and a dollop of raita. Serve the naan and lime wedges on the side.
• Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

SHREDDED CHICKEN RAITA

Steps:

• 1. Prepare the pickle in advance. Prepare the chicken. Shred the chicken pieces by hand or simply mince them in a food processor and set aside.2. Place the yogurt in a large serving bowl and mix in the lemon pickle. Add the chicken and mix well. Add the chives and swirl lightly to mix, which some of them visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED CHICKEN SHAWARMA WRAPS WITH RAITA

Steps:

• At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
• About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
• Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
• Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
• To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
• Wrap each naan around the sandwich ingredients, and serve.