Masala-Spiced Chicken & Cucumber Raita

🥘 Ingredients

• black pepper
  1 tsp
• carrot
  12 oz
• cauliflower florets
  20 oz
• chicken cutlets
  20 oz
• cooking oil
  2 tsp
• garam masala
  2 tsp
• lemon
  2 unit
• mini cucumber
  2 unit
• olive oil
  2 tsp, 2 tsp @curry powder{2%tbsp
• paper towels
• salt
  1 tsp
• sour cream
  3 tbsp
• sugar
  1 tsp
• yogurt
  4 tbsp

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Trim and dice mini cucumber into 1/4-inch pieces. Cut cauliflower florets into bite-size pieces if necessary. Trim, peel, and cut carrot on a diagonal into 1/2-inch-thick pieces. Quarter lemon .

   mini cucumber: 2 unit, cauliflower florets: 20 oz, carrot: 12 oz, lemon: 2 unit
2. 

   2

   In a small bowl, combine cucumber, 1/2 tsp sugar (1 tsp for 4 servings), and salt . Set aside to marinate. (You'll finish the raita in Step 5.)

   sugar: 1 tsp, salt: 1 tsp
3. 

   3

   Toss cauliflower and carrots on a baking sheet with 2 TBSP olive oil , salt, and black pepper (4 TBSP olive oil and 4 tsp curry powder for 4 servings). You'll use the rest of the curry powder in the next step. Roast on top rack until browned and tender, ⏱️ 15-20 minutes .

   olive oil: 2 tsp, 2 tsp @curry powder{2%tbsp, black pepper: 1 tsp
4. 

   4

   While veggies roast, pat chicken cutlets dry with paper towels . Season all over with remaining curry powder, 1/2 tsp garam masala (with 1 tsp for 4 servings), salt, and pepper. (Save remaining garam masala for another use.) Heat a large drizzle of cooking oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, ⏱️ 3-4 minutes per side. Transfer to a cutting board.

   chicken cutlets: 20 oz, paper towels, garam masala: 2 tsp, cooking oil: 2 tsp
5. 

   5

   Add yogurt and sour cream with juice from half the lemon and the marinated cucumber. Stir to combine.

   yogurt: 4 tbsp, sour cream: 3 tbsp
6. 

   6

   Slice the chicken crosswise. Divide chicken and roasted vegetables between plates. Top chicken with as much cucumber raita as you like. Serve with any remaining raita and remaining lemon wedges on the side.