Shredded Chicken Raita Food

RAITA RECIPE WITH 12 VARIATIONS

Steps:

• Chill the yogurt. Rinse & chop the onions & green chilies. Rinse & peel the cucumbers. If needed deseed them & chop to bite sizes.
• Rinse coriander leaves in ample amount of water. Drain completely and chop them fine.
• Optional - Roast 1 tsp cumin seeds on a low flame until it smells good. Cool this and crush them to fine powder in a spice jar.
• Add curd and salt to a mixing bowl. Whisk them until smooth with a fork or a whisk.
• Next add chopped cucumbers, onions, cumin powder, coriander leaves and green chilies.
• Stir gently. If required add more yogurt. Taste test and add more salt if required.
• Garnish with cumin powder on top. Serve raita with biryani, pulao, kebabs or paratha.

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

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.