Indian Recipes
22 recipes from Indian cuisine, including Chicken Tikka Masala, Gulab Jamun and Butter Chicken (Murgh Makhani). 13 are vegetarian and 3 take less than 30 minutes.
Chicken Korma
A mild, rich curry from the royal kitchens of northern India: chicken braised gently in yoghurt and a smooth sauce of slow-cooked onions, cashews and almonds, scented with cardamom and cinnamon rather than heat.
Naan
The soft, blistered flatbread of North Indian tandoors, made at home in a very hot pan: a yeasted dough enriched with yoghurt and milk, cooked until it puffs and chars in spots, then brushed with garlic butter.
Tandoori Chicken
Punjabi chicken from the clay tandoor: bone-in legs slashed to the bone and marinated twice, first in lemon and chilli, then in spiced yoghurt, and roasted fiercely hot until charred outside and juicy within.
Onion Bhaji
Crisp, lacy fritters of sliced onion bound in a spiced gram-flour batter: a rainy-season snack from western India and a fixture of every British curry house, best eaten straight from the oil.
Vegetable Samosas
India's best-known street snack: crisp, blistered pastry folded into cones around spiced potato and peas, fried slowly so the crust stays flaky, and eaten hot with tamarind chutney.
Pork Vindaloo
Goa's fiery, tangy pork curry, descended from a Portuguese dish of pork in wine vinegar and garlic: pork shoulder marinated overnight in a paste of dried chillies, vinegar and spices, then braised until dark, sharp and hot.
Masala Chai
India's spiced milk tea — black tea boiled with milk, sugar, fresh ginger, cardamom, cinnamon, cloves and pepper the way street-corner tea sellers make it, strong enough to stand up to the milk.
Mango Lassi
The Punjabi yoghurt drink — ripe mango blended with cold yoghurt, milk and a pinch of cardamom into a thick, chilled glass that tames a hot curry or stands in for breakfast.
Aloo Gobi
Potatoes and cauliflower cooked almost dry with turmeric, cumin, ginger and green chilli until tender and browned at the edges: an everyday North Indian vegetable dish, eaten with flatbread or as a side to dal.
Chana Masala
The Punjabi chickpea curry eaten across North India, from street stalls to home kitchens: chickpeas simmered in a tangy onion and tomato masala with ginger, green chilli and warm spices, finished with lemon and coriander.
Lamb Rogan Josh
The Kashmiri lamb curry of Persian descent: lamb shoulder braised slowly in yoghurt with whole spices, fennel, ginger and Kashmiri chilli, which gives the sauce its deep red colour without fierce heat.
Butter Chicken (Murgh Makhani)
The Delhi original, invented in the 1950s to use up tandoori chicken: yoghurt-marinated chicken charred under the grill, then simmered in a smooth tomato and cashew sauce enriched with plenty of butter and double cream.
Mulligatawny Soup
The Anglo-Indian soup of the Raj, named after the Tamil for pepper water — chicken and red lentils in a curry-spiced broth sweetened with apple and rounded with coconut milk, ladled over a spoonful of rice.
Gulab Jamun
India's festival sweet for Diwali and weddings — soft milk-dough balls fried slowly to a deep brown and soaked in warm syrup scented with cardamom, rose water and saffron. Low, gentle frying cooks them through without cracking.
Mango Chutney
The sweet-sour Anglo-Indian preserve — firm green mangoes simmered with sugar, vinegar, ginger and nigella seeds into a glossy, spiced jam that sits beside curries, rice and cheese.
Raita
The cooling Indian yoghurt side served with biryani and hot curries — grated cucumber squeezed dry, folded into whisked yoghurt with dry-toasted cumin and fresh mint.
Saag Paneer
Spinach cooked down and blended with spices, with cubes of fried paneer folded through at the end.
Chicken Biryani
Layered rice and marinated chicken sealed and steamed together so each element cooks in the other's aroma.
Dal Tadka
Yellow lentils simmered soft and finished with a tempering of spices bloomed in hot ghee.
Chicken Tikka Masala
Yoghurt-marinated chicken charred hard, then folded into a spiced tomato and cream sauce.
Creamy Coconut Chickpea Curry
A rich, fragrant curry simmered in coconut milk with tender chickpeas. One-pot, completely dairy-free, and ready in 30 minutes.
Dairy-Free Butter Chicken
The beloved butter chicken reimagined without dairy. Coconut cream replaces heavy cream for an equally rich and velvety sauce.
Frequently asked questions
How many recipes from Indian cuisine are on svcs.bg?
22: 20 cooking recipes and 2 sauces.
What are the classic dishes from Indian cuisine?
Among the recipes here: Chicken Tikka Masala, Gulab Jamun and Butter Chicken (Murgh Makhani).
What is the quickest recipe from Indian cuisine?
Mango Lassi, in about 5 minutes. Raita (12 min) and Masala Chai (17 min) are quick too.
Are there vegetarian recipes from Indian cuisine?
Yes, 13 of the 22 are vegetarian, for example Naan, Onion Bhaji and Vegetable Samosas.
How is a recipe's cuisine decided?
By its tag: this page lists every recipe tagged "indian". A recipe can belong to more than one cuisine.