Takeout is, and will be forever, an incredible option for dinner. The idea of only being able to get food prepared in advance or getting foods that you would not otherwise be able to make is probably the reason why there are so many apps these days.
A specific type of food really shows it all: Indian food. The rich flavors and tasty texture are so well-mouth-watering, but it is almost impossible to imitate completely.
But what if you could? We scoured the internet and found some incredibly easy and delicious Indian dishes that you can make and enjoy, no delivery fees required! Grab your pans and let’s cook.
chicken tikka masala
- 1 cup fresh curd (should not be sour)
- 1 cup finely chopped fresh coriander leaves
- 2 tablespoons ginger paste
- 3 tablespoons garlic paste
- 3 to 4 tablespoons garam masala
- 6 black pepper / 2 dry red chillies
- 3 tablespoons lemon / lime juice
- 1/2 tsp orange food coloring
- 1 kg chicken (breast or thigh) skinless and 2. Cut into pieces
- For gravy: 2 medium sized onions, finely chopped
- 6 cloves garlic, chopped fine
- 5 pods cardamom
- 1 tin chopped tomato or 6 medium sized fresh tomatoes, finely chopped
- 2 tablespoons garam masala
- 2 tsps soft brown sugar
- 1 cup single cream
- 3 tablespoons almonds and make a paste
- 3 tablespoons vegetable / canola / sunflower cooking oil
- salt to taste
- Grind the chopped coriander (set aside for garnishing) and all other pickle ingredients (except yogurt) to a smooth paste in a food processor.
- Pour the above mixture into a large bowl and add curd. mix well. Add chicken pieces and mix well. Cover the bowl and refrigerate. Let it marinate overnight.
- Thread the chicken on the skewer and keep it ready.
- Heat your oven or grill to medium-high. Place the skewer on the grill rack in your oven with a tray to catch drippings. Open the chicken from each side and fry until brown. Keep aside.
- Heat the oil in a deep pan on medium heat and add the onions. Cook until soft.
- Now add cardamom and garlic. Fry for two to three minutes.
- Add garam masala, brown sugar, tomatoes, almonds and mix well. Cook until the tomatoes soften and become a thick paste.
- Add grilled chicken (chunks / pieces) and shake. Cook for ten minutes.
- Add cream and mix well. Turn off the heat. Garnish the dish with chopped coriander leaves and serve hot with naan.
- 2 pounds boneless chicken breast (skinless, cut into 1 inch pieces)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (split)
- 3 tablespoons curry powder (split)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (finely chopped)
- 3 tablespoons butter (split)
- 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 lemon juice, 1 tbsp olive oil and 2 tsp yogurt powder.
- Toss the chicken to cover, cover, and set aside.
- In a heavy frying pan over medium heat, heat the remaining olive oil with a spoonful of butter.
- Add onion, garlic, and ginger and sauce for a minute.
- Add the remaining curry powder and the remaining butter. stir well.
- Add black pepper, salt and tomato puree. Mix well and boil for five minutes, stirring often.
- Stir the marinated chicken pieces with their juice.
- Boil the chicken, then reduce heat and simmer for about eleven to fifteen minutes until the chicken is cooked to 165 F, as tested with an instantaneous reading thermometer.
- Stir in heavy cream and mixture. Cook for one more minute.
- Turn off the heat and let the chicken rest for two to five minutes.
- Serve chicken over basmati rice.
Potato Pea Gobi
- 2 cups cauliflower flowers
- Salt water (or to taste)
- 2 large or 3 medium sized potatoes (peeled or peeled, 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 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 tablespoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 2 large tomatoes (finely chopped)
- Optional: 2 Green Chillies
- 1 cup conch peas (fresh or frozen)
- Fresh Coriander (sliced)
- Clean the cauliflower thoroughly. If using fresh cabbage, pour the flowers in a large bowl and cover them with warm water. Add a teaspoon of salt and mix well. Set aside for 10 minutes.
- Put the potatoes in a microwave-safe dish and cover 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 boiled. Sieve the water and keep the potatoes aside.
- Heat the cooking oil in a deep, heavy bottomed pan on medium heat. When the oil is hot, add cumin seeds and cook them till the boiling stops.
- Now add onion and fry till it becomes soft. Stir ingredients frequently. Now add ginger and garlic paste and fry everything for a minute.
- Add all the spices and fry everything for one more minute. Now add chopped tomatoes and green chillies (if using). Stir well and fry until the tomatoes are soft (about two to three minutes).
- Now add cauliflower, potatoes and peas. Stir everything well. Add salt as per taste. Cover the pan and cook everything for three to five minutes. Turn off the heat
- Garnish the food with chopped fresh coriander and serve it with hot chapatis or parathas. Naan or rotis are also good accompaniments.
Do you have other Indian cuisine recommendations? Leave them in the comments below!