1. Butter chicken - a creamy and flavorful tomato-based chicken curry
2. Tikka masala - a popular dish made with marinated grilled chicken, tomato-based creamy sauce, and spices
3. Biryani - a mixed rice dish with meat or vegetables, spices, and herbs
4. Chole Bhature - a popular North Indian dish made with chickpeas curry and fried bread
5. Samosas - fried or baked pastry filled with spiced vegetables or meat
6. Dosas - a thin, crispy crepe made with rice and lentil batter, often filled with potato curry
7. Naan - a leavened, oven-baked flatbread typically served with curries or as a snack
8. Paneer tikka - grilled or baked cubes of marinated paneer (Indian cottage cheese) with spices and herbs
9. Aloo gobi - a vegan dish made with potatoes, cauliflower, and Indian spices
10. Rogan josh - a flavorful lamb or goat curry with aromatic spices like cloves, cardamom, and cinnamon.
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These are just a few of the many delicious dishes that Indian cuisine has to offer. Indian cuisine is incredibly diverse, and each region of India has its own unique set of dishes and culinary traditions.
Butter chicken
Butter chicken, also known as murgh makhani, is a popular Indian dish that originated in the North Indian region of Punjab. It is a creamy and flavorful tomato-based chicken curry that is made with boneless chicken that has been marinated in a mixture of yogurt and spices, and then grilled or baked.
To make butter chicken, the marinated chicken is cooked in a tomato-based sauce that has been flavored with spices like garam masala, cumin, coriander, and turmeric, along with cream and butter. The dish is typically served with rice or naan bread.
Here's a recipe for butter chicken:
Ingredients:
500 grams of boneless chicken, cut into bite-sized pieces 1 cup plain yogurt 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1/2 teaspoon red chili powder 1 tablespoon lemon juice 1/2 cup butter 1 onion, chopped 2 tomatoes, chopped 1 cup cream Salt to taste Chopped coriander leaves for garnish
Best Ready to Eat Indian Meals 2023
Directions:
In a bowl, mix the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, garam masala powder, red chili powder, lemon juice, and salt to taste. Add the chicken and mix well to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
Preheat the oven to 200°C. Thread the marinated chicken onto skewers and grill or bake until cooked through and slightly charred, about 20-25 minutes.
In a pan, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent. Add the chopped tomatoes and cook until they are soft and pulpy.
Blend the onion-tomato mixture into a smooth paste using a blender or food processor.
Add the blended mixture back to the pan and stir in the cream. Bring to a simmer and cook until the sauce has thickened slightly.
Add the grilled chicken pieces to the sauce and mix well. Cook for 5-10 minutes, stirring occasionally.
Garnish with chopped coriander leaves and serve hot with rice or naan bread. Enjoy!
Also Read: Authentic Indian Flavors
Tikka masala
Chicken Tikka Masala is a popular Indian dish that consists of marinated and grilled chicken in a rich, creamy tomato-based sauce. It is often served with rice or naan bread and is a favorite in Indian restaurants worldwide.
Here's a recipe for chicken tikka masala:
Ingredients:
For the Chicken Tikka:
500 grams of boneless chicken, cut into bite-sized pieces
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1/2 teaspoon red chili powder
Salt to taste
For the Masala Sauce:
2 tablespoons butter or ghee
1 onion, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tomatoes, chopped
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon paprika
1/2 teaspoon red chili powder
1 cup heavy cream
Salt to taste
Chopped coriander leaves for garnish
Directions:
For the Chicken Tikka:
In a bowl, mix the yogurt, lemon juice, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, paprika, red chili powder, and salt to taste.
Add the chicken to the marinade and mix well to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
Preheat the oven to 200°C. Thread the marinated chicken onto skewers and grill or bake until cooked through and slightly charred, about 20-25 minutes.
For the Masala Sauce:
In a pan, melt the butter or ghee over medium heat. Add the chopped onion and sauté until soft and translucent.
Add the ginger paste and garlic paste and sauté for another minute.
Add the chopped tomatoes, cumin powder, coriander powder, turmeric powder, garam masala powder, paprika, red chili powder, and salt to taste. Cook until the tomatoes are soft and pulpy, about 10-15 minutes.
Blend the tomato mixture into a smooth paste using a blender or food processor.
Return the tomato mixture to the pan and add the grilled chicken pieces. Stir in the cream and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
Garnish with chopped coriander leaves and serve hot with rice or naan bread. Enjoy!
Biryani
Biryani is a popular Indian rice dish that originated in the Indian subcontinent. It is a flavorful mix of long-grained rice, spices, and meat or vegetables. The dish is typically served with a raita (a yogurt-based sauce) or a side salad.
Here's a recipe for chicken biryani:
Ingredients:
For the Rice:
2 cups basmati rice
4 cups water
1 teaspoon cumin seeds
3-4 cloves
1 cinnamon stick
1 bay leaf
Salt to taste
For the Chicken:
500 grams of boneless chicken, cut into bite-sized pieces
1 cup plain yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
For the Biryani:
2 tablespoons ghee or vegetable oil
2 onions, sliced
1 tomato, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon red chili powder
Salt to taste
Chopped coriander leaves for garnish
Directions:
For the Rice:
Rinse the rice in cold water until the water runs clear.
In a pot, bring the water to a boil. Add the cumin seeds, cloves, cinnamon stick, bay leaf, and salt to taste.
Add the rice and stir to combine. Cover and simmer over low heat for 18-20 minutes, or until the rice is cooked and the water has been absorbed. Set aside.
For the Chicken:
In a bowl, mix the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt to taste.
Add the chicken to the marinade and mix well to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
For the Biryani:
In a pan, heat the ghee or vegetable oil over medium heat. Add the sliced onions and sauté until golden brown.
Add the tomato, ginger paste, and garlic paste, and sauté for another 2-3 minutes.
Add the cumin powder, coriander powder, turmeric powder, garam masala powder, red chili powder, and salt to taste. Cook for 5-7 minutes, stirring occasionally.
Add the marinated chicken and stir well to combine. Cover and cook over low heat for 15-20 minutes, or until the chicken is cooked through.
In a separate pan, layer the cooked rice and chicken mixture. Cover and cook over low heat for 10-15 minutes, or until the flavors have combined.
Garnish with chopped coriander leaves and serve hot with raita or a side salad. Enjoy!
Chole Bhature
Chole Bhature is a popular North Indian dish consisting of spicy chickpea curry (chole) and fried bread (bhature). It is often served as a breakfast or brunch dish and is a favorite street food in India. Here is a recipe to make chole bhature at home:
Ingredients:
For the Chole:
1 cup dried chickpeas (or 2 cans of chickpeas)
2 medium-sized onions, finely chopped
2 medium-sized tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2-3 green chilies, finely chopped
1 tablespoon cumin seeds
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon garam masala powder
Salt to taste
2 tablespoons vegetable oil
Chopped coriander leaves for garnish
For the Bhature:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup plain yogurt
2 tablespoons vegetable oil
Oil for frying
Directions:
For the Chole:
If using dried chickpeas, soak them overnight in water. Drain the water and rinse the chickpeas.
In a pressure cooker or large pot, add the chickpeas and enough water to cover them. Cook until tender (around 15-20 minutes in a pressure cooker or 1-2 hours in a pot).
In a separate pan, heat the vegetable oil over medium heat. Add the cumin seeds and sauté for a few seconds.
Add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and green chilies, and sauté for another minute.
Add the chopped tomatoes and sauté until they become soft and mushy.
Add the coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook for a few minutes.
Add the cooked chickpeas along with 1 cup of water. Add salt to taste.
Simmer the curry for 15-20 minutes, stirring occasionally. The gravy should thicken and the chickpeas should be well coated. Turn off the heat and set aside.
For the Bhature:
In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and sugar.
Add the yogurt and vegetable oil. Mix well until a smooth dough forms.
Knead the dough for 5-7 minutes until it becomes soft and pliable.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into small balls and roll them out into circular discs.
Heat oil in a deep pan for frying. Once the oil is hot, gently slide the rolled-out bhature into the oil.
Fry the bhature until they puff up and become golden brown on both sides.
Remove from the oil and drain on a paper towel.
To serve: Serve the chole hot in a bowl, garnished with chopped coriander leaves. Serve the bhature hot and crispy on the side. Enjoy your delicious homemade chole bhature!
Samosas
Samosas are a popular Indian snack or appetizer consisting of a crispy fried or baked pastry shell filled with spiced potatoes and peas or other savory fillings. Here is a recipe to make samosas at home:
Ingredients:
For the pastry:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ajwain seeds (optional)
1/4 cup vegetable oil
1/2 cup water
Oil for frying
For the filling:
3-4 medium-sized potatoes, boiled and mashed
1/2 cup green peas, boiled
1 small onion, finely chopped
1 teaspoon grated ginger
1-2 green chilies, finely chopped
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
Salt to taste
2 tablespoons vegetable oil
Chopped coriander leaves for garnish
Directions:
For the pastry:
In a mixing bowl, combine the all-purpose flour, salt, and ajwain seeds (if using).
Add the vegetable oil and mix well until the mixture resembles coarse crumbs.
Gradually add the water, kneading the dough until it becomes smooth and pliable.
Cover the dough with a damp cloth and let it rest for 30 minutes.
For the filling:
Heat the vegetable oil in a pan over medium heat.
Add the cumin seeds and sauté for a few seconds.
Add the grated ginger and green chilies, and sauté for another minute.
Add the chopped onions and sauté until they become golden brown.
Add the coriander powder and garam masala powder. Mix well.
Add the boiled and mashed potatoes and boiled green peas. Mix well and cook for 2-3 minutes
. Add salt to taste. Turn off the heat and let the filling cool.
To assemble and fry the samosas:
Divide the dough into small balls and roll them out into circular discs.
Cut each disc in half to make two semi-circles.
Take one semi-circle and fold it into a cone shape, sealing the edges with water.
Fill the cone with 1-2 tablespoons of potato and pea filling.
Seal the top of the cone with water to enclose the filling.
Repeat with the remaining dough and filling.
Heat oil in a deep pan for frying. Once the oil is hot, gently slide the samosas into the oil.
Fry the samosas until they become golden brown and crispy on all sides.
Remove from the oil and drain on a paper towel.
To serve: Serve the samosas hot, garnished with chopped coriander leaves, and with your favorite chutney or dip on the side.
Enjoy your delicious homemade samosas!
Dosas
Dosas are a popular South Indian dish made from a fermented batter of rice and urad dal (split black lentils). They are thin, crispy crepes that are typically served with a variety of chutneys and sambar (a spicy lentil soup).
Here is a recipe to make dosas at home:
Ingredients:
For the dosa batter:
1 cup long-grain rice
1/2 cup urad dal
1/2 teaspoon fenugreek seeds
Water as needed
Salt to taste
For the dosas:
Dosa batter
Oil or ghee for cooking
Directions:
For the dosa batter:
Rinse the rice, urad dal, and fenugreek seeds in water and soak them separately for at least 4-6 hours or overnight.
Drain the water and grind the rice and fenugreek seeds in a blender or food processor until you have a smooth batter.
Transfer the batter to a large mixing bowl.
Grind the urad dal with water until you have a smooth and fluffy batter.
Add the urad dal batter to the rice batter and mix well.
Add salt to taste and mix again.
Cover the bowl with a lid and let the batter ferment in a warm place for 8-12 hours or overnight. The batter should have risen and had a slightly sour smell.
For the dosas:
Heat a flat non-stick or cast iron skillet on medium-high heat.
Once the skillet is hot, lightly grease it with oil or ghee.
Pour a ladleful of the dosa batter onto the center of the skillet and quickly spread it in a circular motion with the back of the ladle to make a thin and even crepe.
Drizzle a little oil or ghee around the edges of the dosa and let it cook for 1-2 minutes until the edges turn golden brown and the surface becomes crispy.
Flip the dosa over using a spatula and cook the other side for 1-2 minutes until it is lightly browned.
Remove the dosa from the skillet and repeat with the remaining batter.
To serve: Serve the dosas hot with coconut chutney, tomato chutney, or sambar. Enjoy your delicious homemade dosas!
Naan
Naan is a popular Indian flatbread that is typically served with curries and other Indian dishes. It is made from a simple yeast-leavened dough that is cooked in a tandoor oven or on a griddle.
Here is a recipe to make naan at home:
Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup plain yogurt
1/2 cup warm milk
1 tablespoon vegetable oil
1 teaspoon active dry yeast
Butter or ghee for brushing
Directions:
In a mixing bowl, combine the all-purpose flour, sugar, salt, baking powder, and baking soda.
In a separate bowl, combine the warm milk and active dry yeast. Let it sit for 5-10 minutes until the yeast is activated and starts to foam.
Add the yogurt and vegetable oil to the milk and yeast mixture and mix well.
Gradually add the wet ingredients to the dry ingredients, mixing until you have a smooth and elastic dough.
Knead the dough for 5-10 minutes until it is smooth and soft.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours until it has doubled in size.
Preheat the oven to 500°F (260°C) and place a pizza stone or baking sheet in the oven to heat up.
Divide the dough into 6-8 equal-sized balls.
On a floured surface, roll out each ball of dough into a teardrop or oval shape, about 1/4 inch thick.
Place the naan on the hot pizza stone or baking sheet and bake for 2-3 minutes until it puffs up and becomes lightly golden brown.
Remove the naan from the oven and brush it with melted butter or ghee.
Repeat with the remaining balls of dough.
To serve: Serve the naan hot, brushed with more butter or ghee if desired. You can serve it with your favorite Indian curries, chutneys, or dips. Enjoy your delicious homemade naan!
Paneer Tikka
Paneer tikka is a popular vegetarian Indian appetizer made by marinating cubes of paneer (Indian cottage cheese) in a spiced yogurt marinade and then grilling or baking them until golden and slightly charred. It is typically served with a side of green chutney or mint yogurt dip.
Here is a recipe to make paneer tikka at home:
Ingredients:
1 block of paneer (about 250 grams), cut into 1-inch cubes
1/2 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon paprika or Kashmiri red chili powder
1/2 teaspoon garam masala powder
Salt to taste
1 tablespoon lemon juice
1 tablespoon vegetable oil
Skewers (if grilling)
Directions:
In a mixing bowl, combine the yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, paprika or red chili powder, garam masala powder, salt, lemon juice, and vegetable oil. Mix well to make a smooth marinade.
Add the paneer cubes to the marinade and toss gently to coat each piece with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to 1 hour.
Preheat the oven to 400°F (200°C) or heat a grill or grill pan on medium-high heat.
Thread the marinated paneer cubes onto skewers (if using) and place them on a baking sheet lined with parchment paper or on the hot grill.
Grill or bake the paneer for 10-15 minutes, turning occasionally, until it is golden brown and slightly charred on all sides. Remove the paneer tikka from the oven or grill and serve hot with a side of green chutney or mint yogurt dip.
To serve: Serve the paneer tikka hot as an appetizer or as a side dish with your favorite Indian meal. Enjoy your delicious homemade paneer tikka!
Aloo gobi
Aloo gobi is a popular North Indian vegetarian dish made with potatoes (aloo) and cauliflower (gobi) cooked with a blend of aromatic spices. It is typically served with roti, naan, or rice.
Here is a recipe to make aloo gobi at home:
Ingredients:
1 medium-sized cauliflower, cut into florets
2 medium-sized potatoes, peeled and cut into cubes
1 medium-sized onion, finely chopped
2 medium-sized tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
Salt to taste
2 tablespoons vegetable oil
Chopped fresh coriander leaves for garnish
Directions:
In a large pot, bring water to a boil and add the cauliflower florets. Let them cook for 2-3 minutes or until slightly tender. Drain and set aside.
Heat oil in a large skillet over medium-high heat. Add cumin seeds and let them splutter.
Add onions and sauté until they turn translucent.
Add ginger-garlic paste and cook for a minute or until the raw smell disappears.
Add tomatoes and cook until they are soft and mushy.
Add turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Stir well to combine.
Add the potato cubes and mix well. Cook for 2-3 minutes.
Add the partially cooked cauliflower florets and mix well to coat them with the spices.
Cover the skillet and cook for 10-15 minutes or until the potatoes and cauliflower are cooked through and tender.
Garnish with chopped fresh coriander leaves and serve hot.
To serve: Serve aloo gobi hot with roti, naan, or rice. Enjoy your delicious homemade aloo gobi!
Rogan josh
Rogan josh is a popular Kashmiri dish made with tender meat (usually lamb or goat) cooked in a rich and flavorful sauce made with a blend of aromatic spices. The dish is known for its beautiful red color, which comes from the use of dried Kashmiri red chili peppers.
Here is a recipe to make rogan josh at home:
Ingredients:
1 kg boneless lamb, cut into bite-size pieces
2 onions, finely chopped
2 tablespoons ginger-garlic paste
1/2 cup plain yogurt
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon fennel powder
1 teaspoon cinnamon powder
1 teaspoon turmeric powder
1 teaspoon paprika or Kashmiri red chili powder
2-3 dried Kashmiri red chili peppers, broken into pieces
Salt to taste
3 tablespoons vegetable oil
Chopped fresh coriander leaves for garnish
Directions:
Heat the vegetable oil in a large pot over medium-high heat. Add the onions and sauté until they turn golden brown.
Add the ginger-garlic paste and cook for a minute or until the raw smell disappears.
Add the lamb pieces and cook until they are browned on all sides.
Add cumin powder, coriander powder, fennel powder, cinnamon powder, turmeric powder, paprika or red chili powder, and salt. Stir well to combine.
Add 1 cup of water and bring the mixture to a boil. Lower the heat and let it simmer for 30-40 minutes or until the lamb is cooked through and tender.
Add the yogurt and dried Kashmiri red chili peppers to the pot and stir well to combine.
Simmer for another 5-10 minutes or until the sauce has thickened.
Garnish with chopped fresh coriander leaves and serve hot.
To serve: Serve rogan josh hot with steamed rice, naan, or roti. Enjoy your delicious homemade rogan josh!
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