Craving Indian takeout? Cook these delicious recipes today
Takeout is, and forever will be, an incredible option for dinner. The idea of being able to just grab food that was already prepared or getting foods you would otherwise not be able to make is probably why there are so many take out apps these days.
One specific kind of cuisine truly showcases all of this: Indian food. The rich flavors and delicious textures are so mouth wateringly good, but almost impossible to replicate perfectly.
But what if you could? We scoured the internet and found some incredibly easy & flavorful Indian recipes that you can make and enjoy, no delivery fee required! Grab your pans and let’s get cooking.
Chicken Tikka Masala
- 1 cup fresh yogurt (should not be sour)
- 1 cup finely chopped fresh coriander leaves
- 2 tbsps ginger paste
- 3 tbsps garlic paste
- 3 to 4 tbsps garam masala
- 6 peppercorns/ 2 dry red chilies
- 3 tbsps lime/ lemon juice
- 1/2 tsp orange food coloring
- 1 kg chicken (breast or thigh) skinless and cut into 2″ chunks
- For gravy: 2 medium-sized onions, finely chopped
- 6 cloves garlic, chopped fine
- 5 pods cardamom
- 1 tin chopped tomatoes or 6 medium-sized fresh tomatoes, chopped fine
- 2 tbsps garam masala
- 2 tsps soft brown sugar
- 1 cup single cream
- 3 tbsps almonds blanched and ground to a paste
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- Salt to taste
- Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.
- Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
- Thread the chicken onto skewers and keep ready.
- Preheat your oven or grill to medium-high. Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
- Heat the oil in a deep pan on a medium flame and add the onion. Cook until soft.
- Now add the cardamom and the garlic. Fry for two to three minutes.
- Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
- Add the grilled chicken (chunks/ pieces) and stir. Cook for ten minutes.
- Add the cream and mix well. Turn off the flame. Garnish the dish with chopped coriander leaves and serve hot with naans.
- 2 pounds boneless chicken breasts (skinless, cut into 1-inch pieces)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (divided)
- 3 teaspoons curry powder (divided)
- 1 medium onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (finely chopped)
- 3 tablespoons butter (divided)
- 1 pinch white pepper
- 1/2 teaspoon salt
- 2 cups tomato puree
- 1/2 cup heavy cream (or evaporated milk)
- 3 cups cooked basmati rice, optional
- In a medium bowl, place the chicken pieces and add the lemon juice, 1 tablespoon of olive oil, and 2 teaspoons curry powder.
- Toss to coat the chicken, cover, and set aside.
- In a heavy skillet over medium heat, warm up the remaining olive oil with one tablespoon of butter.
- Add the onion, garlic, and ginger and saute for one minute.
- Add the remaining curry powder and remaining butter. Stir well.
- Add the pepper, salt, and tomato puree. Mix well and simmer for five minutes, stirring frequently.
- Stir in the skillet the marinated chicken pieces with their juices.
- Bring the chicken to a boil, then reduce the heat and simmer for about eleven to fifteen minutes until the chicken is thoroughly cooked to 165 F as tested with an instant-read thermometer.
- Stir in the heavy cream and mix. Cook for one more minute.
- Turn off the heat and let the chicken rest for two to five minutes.
- Serve the chicken over basmati rice.
Aloo Matar Gobi
- 2 cups cauliflower florets (fresh or frozen)
- Dash of salt (or to taste)
- 2 large or 3 medium-sized potatoes (peeled or unpeeled, washed and cut into 1-inch cubes)
- 3 tablespoons vegetable oil (or canola or sunflower oil)
- 1 teaspoon cumin seeds
- 1 large onion (finely chopped)
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 large tomatoes (finely chopped)
- Optional: 2 green chilies (slit lengthwise)
- 1 cup shelled peas (fresh or frozen)
- Fresh coriander (chopped)
- Thoroughly clean the cauliflower. If using fresh cauliflower, put the florets in a large bowl and cover them with hot water. Add a teaspoon of salt and mix well. Keep aside for 10 minutes.
- Put the potatoes in a microwave-safe dish and cover them with hot water. Add salt to taste and mix well. Cook on high for three to four minutes. You can also do this in a pan on the stove top. Cook the potatoes until they are par-boiled. Drain the water and set the potatoes aside.
- Heat the cooking oil in a deep, heavy-bottomed pan on a medium flame. When the oil is hot, add the cumin seeds and cook them until the spluttering stops.
- Now add the onion and fry it until it is soft. Stir the ingredients often. Add the ginger and garlic pastes now and fry everything for one minute.
- Add all the spices and fry everything for another minute. Now add the chopped tomatoes and green chilies (if using). Stir well and fry till tomatoes start to get soft (about two to three minutes).
- Now add the cauliflower florets, potatoes, and peas. Stir everything well. Add salt to taste. Cover the pan and cook everything for three to five minutes. Turn off the heat.
- Garnish the meal with chopped fresh coriander and serve it with hot chapatis or parathas. Naan or rotis are also good accompaniments.
Have other Indian recipes you recommend? Drop them below in the comments!