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'Indian-ish' recipes: Priya Krishna's spiced chicken, dahi toast and dal

This may be the only chicken recipe you need.
/ Source: TODAY

Food writer Priya Krishna is stopping by the TODAY kitchen to share a few of her favorite Indian-inspired recipes from her new cookbook "Indian-ish: Recipes and Antics from a Modern American Family." She shows us how to make garlicky chicken with fresh herbs, spiced dahi toast with cilantro chutney (grilled cheese with the volume turned all the way up) and a quick and easy lentil dal.

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There are many, many chicken recipes out there, but this is the only one I care about. Why? It's incredibly versatile and the funky, juicy, bright and slightly spicy flavors hit all the right notes for any dining occasion. Stuff this into tacos, serve over rice or serve it on its own.

Dahi Toast with Cilantro Chutney

Imagine a tangier, spicier, just-as-craveable grilled cheese sandwich. The creamy, tangy yogurt blends perfectly with the zing from the onions, fresh cilantro and delightfully zesty spices. You'll never want a plain ol' grilled cheese ever again.

The Most Basic Dal

This is my go-to dal on a weeknight: It has the depth of flavor one would expect to find in a dish that has been sitting on the stove all day, but it certainly doesn't take very long to make. Serve it with rice or roti (and maybe some sliced cucumbers on the side), and you've got a complete meal.

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