468 india recipes

Tandoori chicken marinated in spiced yogurt with ginger, garlic, cumin, and coriander, then broiled until charred and juicy. A 6-hour yogurt soak for deep, authentic flavor.

Ekoori is a Parsi-style Indian scrambled egg dish with turmeric, cumin, ginger, serrano chili, cilantro, and tomato. Spiced, colorful scrambled eggs that turn a simple breakfast into something bold.

A simple authentic Indian chicken curry. Adjust the spices to suit your tastes. Serve it with steamed rice or spicy rice puloa (posted separately)

Dallo is a Sri Lankan stuffed cuttlefish curry. Tender cuttlefish packed with roasted gram and spices simmer in a rich coconut milk gravy laced with cardamom, fenugreek, and curry leaves.

Butter chicken with yogurt-marinated pieces baked then simmered in a saffron cream sauce with cardamom, cinnamon, and ground almonds. A rich, aromatic Indian classic.

Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.

Indian-spiced new potatoes with peas and coriander cooked in ghee with cumin seeds, turmeric, ginger, garam masala, and red chili peppers.

Homemade Sri Lankan curry powder blends dry-roasted coriander, cumin, fennel, fenugreek, cinnamon, cardamom, and cloves with curry leaves and cayenne. Stores for months in an airtight jar.

Garlic-studded roasted eggplant mashed with fried onions, ginger, and fresh cilantro. Includes a tangy cold variation with mustard oil. Easy Indian side dish.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Quick weeknight pork curry with apples, red peppers, and warming spices in a light cornstarch-thickened sauce ready in 20 minutes served over couscous.

Phaalse Ka Sharbat is a traditional Indian blackberry summer drink with mashed soaked berries, sugar, and a pinch of salt over crushed ice. Refreshing North Indian sherbet for hot days.

Juicy yogurt-marinated tandoori shrimp with garlic and red chili, grilled or broiled on skewers. A quick Indian-spiced appetizer ready in 30 minutes that sizzles with smoky heat.

Quick lamb balti stir-fried in ghee with balti masala paste, garlic, garam masala, and fresh coriander. Tender, fragrant, and on the table in 45 minutes. Serve with warm naan.

Easy chicken tandoori marinates pieces in spiced yogurt with curry powder, garlic and paprika, then bakes to juicy tender perfection. Seven pantry ingredients, restaurant flavor at home.