Turmeric Yogurt Chicken with Cashews and Cucumber

I lived in India for a year, and one of the dishes I came away obsessed with was tandoori chicken. The tang of yogurt, citrus, and spices is unbeatable—and a great base, even if you don’t have your own tandoor oven. This recipe uses chicken thighs, since they have the most flavor. Keep in mind that cutting chicken into chunks in a relatively quick way requires a sharp knife—so either sharpen those knives or buy your chicken pre-chopped.