Indian recipes - 114 recipes
More Indian recipes
Tandoori Chicken
By Al.E
Cut deep incisions into the chicken flesh with a small, sharp knife
- 1.75kg chicken drumsticks, skinned
- pinch salt
- 2 lemons, juice only
- 500g plain yoghurt
- 3-4 tbsp tandoori spice mix
Karai Chicken
By rosygirl
This is a nice dish to serve to guests, and simple to make!
- 2 lb boneless chicken (can use a combination of leg and fillet meat), cut into medium sized pieces, cleaned and washed
- 2 medium-large onions, diced medium
- 1 1/2 tsp salt
- 2 tsp ginger/garlic
- 2 dessertspoons Shan karai masala (spice)
- 1 tsp red chilli powder
- ~ 10 black peppercorns (mari)
- 2-3 tbsp oil
- 1tin tomatoes, blended
- 2 fresh tomatoes, blended with tinned tomatoes
- ~ 2 coloured peppers, sliced into strips
- a handful of chopped green dhana
Parathas
By Joydeep Pal, Joydeep's World of Food
Parathas are the crispier pan-fried version of the chappati or flatbread
- 1 cup flour (wholemeal or regular)
- Water
- Salt to taste
- Butter/Ghee/Cooking oil
Sheperd's pie, Rogan Josh style
By tillilette
For the potato topping, add the potatoes to a pan of boiling water with the turmeric and salt
- 2 tbsp vegetable oil
- 4 cloves
- 2 bay leaves
- 2 green cardamom pods, 1 black cardamom pod
- 2 dried red chillies
- 1 tsp cumin seeds
- 2 garlic cloves, chopped
- 3 onions, 2 finely chopped and 1 sliced
- 1 tsp salt
- 500g boned leg of lamb, diced
- 1½ tbsp ginger and garlic paste
- 200ml stock or water
- 2 tsp red chilli powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 700g lean lamb mince
- 2 tbsp tomato purée
- 25g plain yoghurt
- ½ sweet potato, finely diced
- 100g celeriac, finely diced
- 100g turnip, finely diced
- 2 tsp chopped fresh coriander leaves and stalks
- For the potato topping
- 200g floury potatoes, peeled and quartered
- ½ tsp ground turmeric
- pinch of salt
- 25g butter
- 15g cheddar, grated
- For the spice mix
- 3 green cardamom pods
- 2 star anise
- 2cm piece of cinnamon stick
- 1 tsp fennel seeds
Indian Bombay Potato
By wendymcc
Great family recipe to have as a starter or to accompany curry dishes
- 3/4 Tsp Mustard Seeds
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Chilli Powder
- 1/2 Tsp Turmeric Powder
- 2 inch piece Ginger (finely chopped)
- 2-3 Green Chilli's (chopped)
- 2 Medium Tomatoes (finely chopped)
- 2 Large Onions (finely chopped)
- 6 Large Potatoes (pre-boiled)
- 2 Cups of water
- Salt to taste
- Splash oil to fry
Shami Kebab
By Vineetha Sush, Ruchi
A melt in mouth kebab made from minced lamb and lentils
- For Kheema paste
- Lamb (minced) – 500gm
- Chana Dal – 125 gm/ 8 tbs
- Potatoes – 2 small ( diced)
- Ginger- garlic paste – 2 tsp
- Cinnamon stick - 3” stick
- Cloves – 3
- Cardamom – 2 nos
- Fennel – 1 tsp (optional )
- Cumin seeds – 1 tsp
- Peppercorn – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – 1 tsp
- Red chilly powder – 1 tsp
- Water – 1 cup
- Salt
- Other Ingredients
- Onion – 2 medium
- Cumin powder – 1 tsp
- Garam masala – ½ tsp
- Coriander leaves – few sprigs (finely chopped )
- Mint leaves – few sprigs ( finely chopped )
- Lime juice – 2 tbs
- Egg – 1 large
- Oil – for shallow frying
Butter Chicken Curry
By Tee's
A rich, creamy dish originating from north western India and eastern Pakistan
- Marinate:
- 800g skinless, boneless chicken cut into pieces
- 2 peeled garlic cloves, finely crushed
- 2cm peeled ginger, finely grated
- ½ tsp salt
- ½ – 1 tsp hot chilli powder
- 1½ tsp lemon juice
- 75ml natural yoghurt
- ½ tsp garam masala
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1-2 tbsp vegetable oil
- Sauce:
- 1½ tbsp ghee or melted unsalted butter
- 2 peeled garlic cloves, finely crushed / chopped
- 2cm stick peeled ginger, finely chopped
- Seeds from 1 cardamom pod, lightly crushed
- 2 cloves
- 1 tsp ground coriander
- 1 -2 tsp garam masala
- 1 tsp ground turmeric
- 1 – 3 tsp hot chilli powder(careful when touching)
- 275ml tomato purée
- 1 tbsp lemon juice
- 40g unsalted butter
- 100ml double cream
- 1 tbsp chopped coriander for garnish
Methi Fish ( Salmon in Fenugreek Leaves)
By Joydeep Pal, Joydeep's World of Food
Fish is one of the hot favourites among the Bengalis and you can find different varieties of recipe
- 250gm Salmon
- 2 or 3 Green Chillies (dependent on required hotness)
- 1 tablespoons of Ginger Paste
- 8-9 tablespoons of Oil : Mustard Oil/ Sunflower oil
- Spices:
- Red Chilli: 1 whole
- Cummin Whole(Jeera): 1/4 teaspoon
- Cinnamon (Darchini): 1/4 of a stick
- Cardamom (Elaichi): 3 small one
- Clove (Labongo/laung): 3
- Cumin powder (Jeera): 1/2 table-spoon
- Coriander powder (Dhania): 1/2 table-spoon
- Turmeric powder (Halud/Haldi): 1 tea-spoon
- Fenugreek Leaves (Kasoori Methi): 2 table-spoon
- Water
- Salt to Taste
Mum's Kedgeree
By whatsfortea
Put the rice on to boil adding salt to taste
- 1 onion chopped
- 1 1/2 cups of rice
- 4 eggs
- 500g smoked fish filleted and cut into 1 1/2 inch chunks
- 1/2 pint of double cream
- 5 tsps curry powder
Masala Omlette
By mpinto
Ideal for breakfast or side dish
- half of an onion, half of a tomato, 1 light green chilly, few leaves of coriander or parsley, a pinch of salt, a pinch of turmeric, a pinch of red chilly powder, 2 eggs & olive oil.
Kanda Poha - Bombay Style
By agrawal.shweta.n, Merry Tummy
Kanda means onion and that is what makes poha special in taste
- Flattened rice : 2 cups /150 grams
- Onion : 1 large (finely chopped)
- Peas 1/8 cup
- Green Chilies : 2 or to your spice tolerance (Slit lengthwise)
- Peanuts: 1/4 cup
- Asafoetida Powder: 1/2 teaspoon
- Mustard Seeds : 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Sugar: 1/4 tsp
- Curry Leaves: few
- Cilantro: · Few sprigs
- Cooking Oil : 2 tsp (I used coconut oil)
- Salt to taste
- Lemon juice1 tablespoon
Malai Chicken (Chicken in coconut milk)
By Joydeep Pal, Joydeep's World of Food
Malai chicken is a main dish which is favourite among different parts of India
- 1 kg Chicken (washed and medium pcs)
- 200 ml Coconut Milk
- 3 or 4 Green Chillies
- 2 tablespoons of Ginger Garlic Paste
- 1 Tomato
- 4-6 tablespoons of Oil : Mustard (preferred)/Sunflower oil
- Medium Size Onion: 2 nos
- Spices:
- Cummin Whole(Jeera): 1/4 teaspoon
- Cinnamon (Darchini): 1/4 of a stick
- Cardamom (Elaichi): 3 small one
- Clove (Labongo/laung): 3
- Black pepper powder (Golmorich) : 1/4 teaspoon
- Garam Masala: ½ teaspoon
- Cumin powder (Jeera): 1 table-spoon
- Turmeric powder (Halud/Haldi): 1 tea-spoon
- Sugar: 1 tea-spoon
- Water
- Salt to Taste
Any burning questions? Ask our chefs below!