Indian Chicken Tacos

Ingredients:

• 1 seedless cucumber, thinly sliced
• 2 tsp garam masala
• 1/3 cup plain yogurt
• 0.5 tbsp. mango chutney
• 1 red jalapeño or Fresno pepper (half finely chopped, half thinly sliced; seeded to reduce heat)
• 0.5 cup chopped fresh cilantro + extra for serving
• Juice of 1-2 limes
• 0.7 kg boneless, skinless chicken breasts (about 3 medium breasts)
• 1 tbsp extra-virgin olive oil
• 4 naan bread
• 1/4 small red onion, thinly sliced

Preparation:

1. Preheat oven to 350°F (175°C). In a medium bowl, combine the cucumber, 1/4 teaspoon garam masala, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; toss to coat. Stir in the yogurt and set aside. In a separate bowl, combine the chutney, chopped jalapeño, cilantro, and lime juice; toss to combine.
2. Sprinkle the chicken on both sides with the remaining 1 3/4 teaspoons garam masala and a generous pinch of salt and black pepper. Heat a large skillet over medium-high heat, then add the olive oil. Add the chicken and cook until browned, 4-5 minutes. Flip and cook until browned on the other side, another 2-3 minutes. Reduce the heat to medium and add 1/4 cup water. Cover and simmer until the chicken is cooked through, 10-12 minutes. Transfer to a cutting board and let rest for 5 minutes.
3. Meanwhile, heat the naan bread on a baking sheet in the oven. Slice the chicken and arrange it among the naan breads. Top with the chutney mixture, red onion, thinly sliced ​​jalapeño, and a sprinkle of cilantro. Serve with a cucumber salad.