South Asian

The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.