Indian cuisine is full of flavor, color, taste, and spice! But if you think you cannot make them at home, you are wrong. Here are some detailed recipes for you.
Indian dishes bring unique flavors to the table, making it one of the most popular cuisines around the world. Its spices, flavors, colors, and taste are something that make each and every dish mouth-watering. If you are also a fan of Indian food but have limited yourself to ordering from restaurants and joints, this blog is for you.
Cooking Indian food at home is a bit of a risk, especially if you are non-Indian. The balance of spices is something difficult to achieve if you are not familiar with the cooking process. The balance of spices and flavors is also a big part of cooking Indian food. So, let’s get down to it. Here are 10 recipes for you that you can make at home, any time. Trust us, you do not have to be a master chef for this! Just follow along.
- Tandoori Chicken
This is probably the first dish that comes to your mind whenever someone calls for Indian food at a restaurant. Tandoori Chicken is a juicy and flavorful dish of chicken that is made with a spiced yogurt marinade. Traditionally cooked in a tandoor, it can be easily roasted in an oven and finished with a quick broil for a smoky touch. You can marinate the chicken in the morning and then cook it in just 30 minutes for an easy and tasty dinner!
Here is how you can make it –
Ingredients:
Tandoori masala
- 1 Tbsp. ground coriander
- 1 tsp. ground cumin
- 1 1/2 tsp. turmeric
- 1 tsp. garam masala
- 1/2 tsp. smoked paprika
- 1/2 tsp. sweet paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
Chicken
- 1 large onion, quartered
- 1 (2″) piece ginger, peeled
- 3 cloves of garlic
- Juice of 1 lemon
- 1/4 cup neutral oil
- 1 cup (8 oz.) plain whole-milk yogurt
- 2 tsp. kosher salt, plus more
- 3 lb. skinless, boneless chicken thighs
- Fresh cilantro and lime wedges, for serving
Recipe:
Tandoori masala
In a small bowl, combine coriander, cumin, turmeric, garam masala, smoked paprika, sweet paprika, cayenne, cinnamon, cloves, and nutmeg. Mix well until fully blended. You can make this spice mix up to six months in advance. Just store it in an airtight container at room temperature to keep it fresh.
Chicken
In a blender or food processor, blend onion, ginger, garlic, lemon juice, and oil until smooth, then pour into a large bowl. Stir in yogurt, salt, and 1/4 cup tandoori masala until well combined. Pat the chicken dry, season with salt, and rub the marinade in thoroughly using your hands. Cover and refrigerate for at least 8 hours or up to 24. When ready to cook, preheat the oven to 400°F and place a wire rack on a sheet pan. Arrange the chicken on the rack without wiping off excess marinade. Bake for about 30 minutes, or until an instant-read thermometer reads 165°F. Finish under a low broiler for about 5 minutes until lightly charred. Transfer to a platter, garnish with cilantro, and serve with lime wedges.
2. Saag Paneer
This hearty curry is a favorite at many Indian restaurants and is easy to make at home with simple ingredients. It’s a great vegetarian option for busy weeknights and can be made vegan by swapping in extra-firm tofu and canned coconut milk. The flavors are rich and comforting, making it a satisfying meal that’s both wholesome and easy to prepare, without needing a long list of hard-to-find ingredients.
This hearty curry is a fan-favorite at many Indian restaurants and is super easy to make at home with a bunch of simple ingredients. It is a great vegetarian option for your busy weeknights and can be made vegan by swapping in extra-firm tofu and canned coconut milk. The flavors are rich and comforting in Saag Panner, making it a satisfying meal. This is both wholesome and easy to prepare. The best part is that you do not even need a long list of hard-to-find ingredients.
Here is how you make it –
Ingredients:
- 4 Tbsp. canola or vegetable oil
- 8 oz. paneer or extra-firm tofu, cut into 1″ cubes
- 1 small red onion, roughly chopped
- 6 slices fresh ginger
- 4 garlic cloves
- 1 green serrano chile, seeds and white “vein” removed if you prefer less heat
- 1 cup canned tomato sauce
- 1 Tbsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. cayenne (¼ tsp. for less heat)
- 1/4 tsp. ground turmeric
- 1 tsp. kosher salt
- 1 lb. baby spinach, finely chopped
- 1/2 cup water
- 1/2 cup heavy cream
- 1/2 tsp. garam masala
- Steamed white rice or naan (store-bought or homemade), for serving
Recipe:
Heat 2 tablespoons of oil in a large nonstick or cast-iron skillet over medium heat. Add the paneer in a single layer and cook for about 2 minutes per side until golden brown. Be careful, as it may splatter. Transfer the browned paneer to a bowl of hot tap water to keep it soft. In a food processor, pulse the onion, ginger, garlic, and chile until finely minced, adding a little water if needed. In a large Dutch oven or saucepan, heat the remaining oil over medium heat and cook the onion paste for about 2 minutes until lightly browned and slightly sticking to the pan. Stir in tomato sauce, coriander, cumin, cayenne, turmeric, and salt. Reduce heat and simmer partially covered for 8 minutes. Add the spinach, cover, and cook until wilted, about 4 minutes. Stir in the water and continue to simmer, covered, until the spinach turns pale green, about 15 minutes. Drain the paneer and add it to the curry along with the cream and garam masala. Simmer, covered, for another 5 minutes, stirring occasionally. Serve warm with rice or naan.
3. Papdi Chaat
Are you feeling snacky? This Indian snack dish will be the perfect option for you. Papdi Chaat comes in many forms, but this version is a true flavor explosion inside your mouth. It is packed with soft potatoes and chickpeas. It is then topped with two flavorful chutneys, a tangy yogurt, and bright toppings like red onions, diced tomatoes, and pomegranate seeds. The final touch is a big sprinkle of crispy sev noodles that adds the perfect crunch. Bold, colorful, and layered with textures, this chaat recipe is both delicious and eye-catching. Every bite of the Papdi Chaat is a mix of sweet, spicy, tangy, and creamy flavors!
Here is how you can make it –
Ingredients:
Papdi
- 1/4 cup ghee or butter
- 1/2 tsp. ajwain seeds
- 1/2 tsp. nigella seeds
- 1/2 tsp. cumin seeds
- 1 1/2 tsp. white sesame seeds
- 1 1/2 tsp. black sesame seeds
- 1/2 cup whole-wheat flour
- 1 1/2 cups all-purpose flour
- 3/4 tsp. black salt
- 6 to 8 tbsp. water
- Vegetable oil, for frying
Green chutney
- 1 1/2 cups freshly chopped cilantro, tender stems and leaves
- 1 1/2 cups mint leaves
- 1 large clove of garlic, diced
- 1/4 diced yellow onion
- 2 green serrano peppers, sliced
- 1 tsp. freshly minced ginger
- 1 1/2 tsp. ground cumin
- 1 tsp. black salt
- 1 Tbsp. packed brown sugar
- Juice of 1/2 lime
- 1/2 cup water
Tamarind-date chutney
- 3/4 cup tamarind concentrate
- 3/4 cup chopped dried dates (about 15 dates)
- 1/2 cup packed brown sugar
- 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 3/4 tsp. red chili powder (optional)
- 1 tsp. freshly minced ginger
- Juice of 1/2 lemon
- 1 cup water
- 1 tsp. black salt
Potatos
- 1 lb. baby potatoes, quartered
- 1 tsp. kosher salt
Serving
- Cooked chickpeas
- Yogurt
- Diced red onion
- Sliced red chilis (optional)
- Diced tomatoes
- Sev
- Cilantro leaves
- Pomegranate seeds
- Chaat masala
Recipe:
Papdi
In a medium pan over medium-low heat, melt ghee and toast the seeds, swirling the pan until the white sesame seeds turn lightly golden, about 1 minute. Remove from the heat and let it cool. In a large bowl, combine the flour and salt, then stir in the cooled ghee mixture. Use your fingers to work the ghee evenly into the flour, then add water and knead into a smooth dough. Cover and let it rest for 30 minutes to 1 hour. Divide the dough in half, roll each portion to about ⅛-inch thick, prick all over with a fork, and cut into 2-inch rounds. Place the rounds on a parchment-lined tray, rerolling scraps to make more. Meanwhile, heat about 1 inch of vegetable oil in a large pot to 350-375°F. Fry the papdi in batches, stirring occasionally, until golden and crisp, about 3 minutes. Lower the heat if they brown too fast. Drain on paper towels and repeat with the remaining dough.
Green chutney
Add all the ingredients to a blender and blend until smooth. Once that is done, transfer the mixture to an airtight container and store it in the refrigerator until you are ready to use it.
Tamarind-date chutney
In a medium pot over medium heat, bring all the ingredients to a simmer. Lower the heat and cook, stirring occasionally, for about 20 minutes until the dates break down into a thick paste. Use a potato masher to mash the mixture until mostly smooth, or let it cool slightly and blend for a smoother texture. Once they are fully cooled, transfer to an airtight container and store in the refrigerator.
Potatos
In a large pot over medium heat, place the potatoes and salt, then cover with water. Bring it to a boil and cook until the potatoes are fully tender, about 9 more minutes. Drain and let them cool slightly. Once they are cool enough to handle, peel off the skins if desired.
Serving
Arrange 9 to 12 papdis in a single layer on a large plate. Top with cooked potatoes, chickpeas, yogurt, tamarind-date chutney, green chutney, red onion, tomatoes, cilantro, sev, and pomegranate seeds. Add red chilis if using. Finish with a sprinkle of chaat masala to taste and serve immediately.
4. Chicken Tikka Masala
Chicken Tikka Masala is a beloved Indian takeout favorite that is surprisingly simple to make at home. This rich and flavorful recipe features tender chicken pieces coated in a creamy and spiced tomato-based sauce. The chicken is often marinated in yogurt and spices before being cooked, giving it a deep and smoky flavor. The sauce simmered until thick and silky, perfect for soaking up with fresh naan or spooning over fluffy basmati rice. With the right spices and a bit of patience, you can enjoy restaurant-style chicken tikka masala from your own kitchen. It is warm, it is comforting, and it is full of bold and satisfying flavor in every bite.
Here is how you can make it –
Ingredients:
- 4 cloves garlic, grated
- 1 (1″) piece ginger, peeled, grated (about 1 Tbsp.)
- 2 1/2 tsp. garam masala
- 2 tsp. ground coriander
- 2 tsp. ground turmeric
- 1 1/2 tsp. ground cumin
- 1/3 cup plus 1 Tbsp. tomato paste, divided
- Kosher salt
- 1 cup whole-milk yogurt
- 2 lb. skinless, boneless chicken breasts
- 2 Tbsp. vegetable oil or ghee
- 1 yellow onion, finely chopped
- 1 to 3 fresh red chiles, seeded, finely chopped, or 1/4 to 1/2 tsp. crushed red pepper flakes
- 2 1/2 cups tomato puree
- 1 cup heavy cream
- 1/2 cup fresh cilantro leaves, finely chopped, plus more for serving
- Steamed basmati rice and naan, for serving
Recipe:
In a small bowl, mix garlic, ginger, garam masala, coriander, turmeric, cumin, tomato paste, and salt into a paste. In a medium bowl, combine yogurt, salt, and half the spice paste. Cut shallow slits in the chicken breasts, add to the yogurt mixture, coat well, cover, and refrigerate for 30 minutes to 6 hours. Heat oil in a large pot over medium heat, add onion and chiles, and cook until softened. Stir in the remaining tomato paste and cook until darkened, then add the rest of the spice paste and cook until fragrant. Add tomato puree and water, scraping the bottom of the pot, and simmer until thickened. Stir in cream and continue simmering until slightly thickened. Meanwhile, preheat the broiler and set a wire rack inside a foil-lined baking sheet. Place the marinated chicken on the rack, spooning extra marinade on top, and broil for 10 to 12 minutes until browned but not fully cooked. Cut the chicken into bite-size pieces and stir into the sauce with chopped cilantro. Simmer gently until chicken is fully cooked, about 5 to 8 minutes. Serve over rice, topped with more cilantro, with naan on the side.
5. Chicken Madras
If you enjoy bold and spicy flavors, Chicken Madras is a must-try! This flavorful curry packs heat from a blend of freshly ground spices and gets a creamy balance from rich coconut milk. The chicken absorbs all the bold seasoning, making each bite tender and full of depth. While the spice is strong, it is not overwhelming. It is just enough to warm you up and keep you coming back for more. Perfect with steamed rice or warm naan, Chicken Madras is a satisfying dish that brings together heat, comfort, spice, and classic curry richness in every spoonful. It is a true treat for spice lovers.
Here is how you make it –
Ingredients:
- 2 dried red chiles (preferably chiles de árbol)
- 1 (3″) cinnamon stick, broken into pieces
- 4 whole cloves
- 1 Tbsp. coriander seeds
- 2 tsp. fennel seeds
- 1 tsp. black peppercorns
- 1/2 tsp. cumin seeds
- 1 (28-oz.) can whole peeled tomatoes
- 2 Tbsp. ghee or vegetable oil
- 2 yellow onions, chopped
- 1 tsp. kosher salt, divided, plus more
- 2 green bird’s eye chiles or 1 serrano chile, seeded if desired, very finely chopped
- 4 cloves garlic, finely chopped
- 2 Tbsp. finely chopped peeled ginger
- 2 lb. boneless, skinless chicken breasts, cut into 1″ pieces
- 1 (14.5-oz.) can of coconut milk
- Cooked rice and fresh cilantro, for serving
Recipe:
In a medium skillet over medium heat, toast red chiles, cinnamon, cloves, coriander, fennel, peppercorns, and cumin for 3 to 4 minutes until fragrant and slightly darkened, then cool and grind into a powder. In a large bowl, crush tomatoes with your hands into chunks. In a large pot, heat ghee over medium heat, add onion and salt, and cook for 8 to 10 minutes until softened and lightly browned. Stir in green chiles, garlic, and ginger, cooking for about a minute until fragrant. Add the chicken and more salt, then mix in the ground spice blend, crushed tomatoes with juices, and milk. Bring to a boil, reduce to medium-low, and simmer until the chicken is fully cooked and the sauce thickens, about 10 to 15 minutes. Adjust salt if needed. Serve hot over rice and top with fresh cilantro.
6. Mango Lassi
This is another of the most popular Indian dishes out there, getting an order every time someone walks into an Indian restaurant. Mango Lassi is a refreshing blend of sweet mangoes and creamy full-fat yogurt, somewhere between a milkshake and a smoothie. Making this drink at home is super easy; just combine equal parts of both with a little ice and blend until smooth. This lassi is sweet, rich, cool, and naturally sweet. It is perfect for a quick treat or to cool down after a spicy meal. All you need is a few ingredients and a blender for this tasty and satisfying drink.
Here is how you can make it –
Ingredients:
- 1 cup of plain whole milk yogurt
- 1 1/4 cups of chopped ripe mango (from 2 small peeled mangoes or 1 large mango)
- 2/3 cup of ice cubes ( about 4 large ice cubes)
- 2 tsp. Honey
- 1/8 tsp. (rosewater)
- Ground cardamom, for sprinkling
Recipe:
Combine all the ingredients in a blender, except for the cardamom, and blend until smooth. Pour into glasses, garnish with a pinch of cardamom on top, and serve chilled.
Combine all the ingredients in a blender, except for the cardamom, and blend until smooth. Pour into glasses and garnish with a pinch of cardamom on top. Serve it chilled. You can also make a healthier version of this by swapping the full-fat version of plain yogurt with Greek yogurt. However, if you are using Greek yogurt, you need to add a little bit of milk or water to loosen the mixture a bit. If the mangoes are out of season or are not sweet, you can add a drizzle of honey to make the lassi taste sweeter.
So, which of these recipes are you making?!
