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Turmeric-Yogurt Chicken with Cashews and Cucumber

Noah Fecks

Chef notes

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.

Technique tip: 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 prechopped.

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  • neutral oil, such as canola or vegetable
  • 1 cup Greek yogurt
  • 1 tablespoon turmeric
  • 1 teaspoon cumin
  • 2 teaspoons kosher salt
  • 2 limes, divided
  • 2 pounds boneless chicken thighs
  • 4 Persian cucumbers (or 1 large English)
  • 1 cup cashews
  • 1 (15-ounce) can chickpeas



Place a large pan or Dutch oven on medium-high heat and drizzle on some vegetable or canola oil.


In a bowl, combine the yogurt, turmeric, cumin, salt and the juice of 1 lime.


Cut the chicken thighs into bite-sized pieces and then toss the chicken in the yogurt sauce.


Add the chicken into the pan and cook, stirring occasionally. The chicken will take around 4 to 6 minutes to cook.


While the chicken is cooking, dice the cucumbers.


Toss the cucumbers, cashews and chickpeas in the empty yogurt bowl and toss to cover with whatever yogurt remains.


When the chicken is about 1 minute out from being done, add the cucumbers, cashews and chickpeas to the pan. Cook until everything is hot, and serve.