CUCUMBER RAITA WITH BLACK MUSTARD AND CILANTRO

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. This recipe is from Gunpowder, an Indian restaurant in London.

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INGREDIENTS

1. • 1/2 teaspoon cumin seeds
   • 1 tablespoon sunflower or other neutral oil
   • 1 teaspoon black or brown mustard seeds
   • 3 Persian cucumbers
   • 3 cups plain whole-milk Greek yogurt
   • 1 tablespoon fresh lemon juice
   • 1 garlic clove, finely grated
   • 1/3 cup finely chopped cilantro, plus sprigs for serving
   • Kosher salt
   • Kashmiri chili powder or paprika (for serving)

PREPARATION

1. 1. Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef’s knife; set aside for serving.
   2. Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.
   3. Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and 1/3 cup cilantro; season with salt.
   4. To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.

QUICK CHICKEN TIKKA MASALA

Aromatic spices and tangy yogurt give great flavor to this fast and healthy version of everyone's favorite weeknight Indian meal.

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INGREDIENTS

1. • 1 (2 1/2") piece ginger, peeled
   • 4 garlic cloves, peeled
   • 1/2 medium yellow onion
   • 1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1" cubes
   • 2 teaspoons kosher salt, divided, plus more to taste
   • 3/4 teaspoon freshly ground black pepper, divided, plus more to taste
   • 2 1/2 teaspoons garam masala, divided
   • 2 tablespoons vegetable oil
   • 2 tablespoons unsalted butter
   • 1 tablespoon tomato paste
   • 1 1/2 teaspoons turmeric
   • 1/8-1/4 teaspoon cayenne pepper
   • 1 (28-ounce) can crushed tomatoes
   • 1 (10-ounce) package frozen peas, thawed
   • 1/2 cup plain full-fat or low-fat yogurt (not Greek)
   • 1 tablespoon fresh lemon juice
   • 1/4 cup fresh cilantro leaves and tender stems
   • Naan (Indian flatbread; for serving)

PREPARATION

1. 1. Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
   2. Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
   3. Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
   4. Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
   5. Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.