Chicken Biryani
Fragrant basmati rice layered with spiced marinated chicken, saffron, caramelised onions, and fresh mint.
Browse all 23 handcrafted indian recipes — complete with step-by-step guides, nutrition facts, and chef's pro tips.
Fragrant basmati rice layered with spiced marinated chicken, saffron, caramelised onions, and fresh mint.
Bake soft, pillowy gluten-free naan bread in a hot skillet in 15 minutes! Brushed with garlic ghee and fresh cilantro, perfectly pliable for dipping into Indian curries.
Make authentic Indian Dal Fry in 30 minutes! Pressure-cooked yellow pigeon peas (Toor Dal) tempered with ghee, cumin seeds, garlic, ginger, tomatoes, and aromatic Indian spices.
Make authentic restaurant-style Paneer Tikka Masala at home in 40 minutes! Marinated paneer cheese cubes pan-charred with bell peppers and simmered in a velvety, buttery tomato cashew gravy.
Make authentic restaurant-style Paneer Butter Masala (Paneer Makhani) at home! Tender paneer cubes simmered in a velvety butter, tomato, cashew, and aromatic whole spice gravy.
Make authentic Indian Chai Ka Masala powder in 8 minutes! Whole green cardamom pods, black peppercorns, cloves, cinnamon, fennel seeds, and dry ginger powder dry-roasted and ground for Masala Chai.
Make authentic Indian Toor Dal (Arhar Dal) in 35 minutes! Tender pressure-cooked yellow split pigeon peas simmered with turmeric and tomatoes, tempered with a sizzling Desi Ghee tadka of cumin, garlic, green chilies, and hing.
Aromatic Indian coconut chicken curry (Nariyal Chicken) simmered with coconut milk, ginger, garlic, turmeric, and Indian spices.
Crispy South Indian snack mixture made with fried sev, boondi, roasted peanuts, cashews, curry leaves, and red chili powder.
Authentic Gujarati sweet and spicy Tuvar Dal (yellow split pigeon pea stew) tempered with mustard seeds, curry leaves, jaggery, and kokum.
Fragrant Indian sweet potato curry simmered in a creamy tomato coconut sauce with cumin, garam masala, and ginger.
Authentic Punjabi Kala Chana curry simmered in a spiced onion-tomato gravy with ginger, garlic, and garam masala.
Vibrant emerald-green Indian coriander mint chutney made with fresh cilantro, green chilies, roasted cumin, and lemon juice.
Crispy, savory high-protein Indian pancakes made with soaked green moong lentils, ginger, green chilies, and stuffed with paneer.
Fiery, rustic Maharashtrian crushed green chili and roasted peanut chutney cooked with garlic, cumin, and peanut oil.
Opulent North Indian royal Mughlai lamb korma slow-cooked in velvety roasted cashew paste, fragrant yogurt, saffron, and whole aromatic spices.
The national dish of Jordan: fall-apart tender bone-in lamb cooked in a rich, tangy dried yogurt (Jameed) broth, served over turmeric rice, thin shrak flatbread, and toasted pine nuts.
Velvety restaurant-style Paneer Butter Masala made with soft paneer cheese cubes simmered in a silky tomato, cashew cream, butter, and Kasuri Methi makhani gravy.
Soft, pillowy, skillet-charred gluten-free naan flatbread brushed with garlic ghee butter and fresh cilantro. Perfect for dipping into curries.
The famous Indian restaurant comforting lentil curry: yellow Toor dal cooked creamy and tempered with a sizzling ghee tadka of cumin, garlic, tomatoes, and garam masala.
The restaurant vegetarian crown jewel: grilled yogurt-marinated paneer cubes simmered in a velvety, spiced cashew tomato gravy with Garam Masala and cream.
The classic Indian comfort staple: pressure-cooked yellow split pigeon peas (Toor Dal) tempered with ghee, cumin seeds, garlic, mustard seeds, and chili.
The Coastal Indian favorite: chicken thighs simmered in full-fat coconut milk gravy with mustard seeds, curry leaves, turmeric, and garam masala.