✔ Updated · 25 dishes: curries, vegetarian, rice, breads and drinks
Few things make my kitchen smell better than onions, garlic and ginger sizzling in a pan with a spoonful of garam masala.
The most popular easy Indian dishes to make at home are butter chicken, chicken tikka masala, palak paneer, dal, chana masala-style curries, chicken biryani, tandoori chicken, Bombay aloo, jeera or pilau rice, naan and mango lassi. Most start with the same base of onion, garlic, ginger and a few spices, so once you have those, you can cook dozens of dishes.
- Best first curry: butter chicken or tikka masala
- Vegetarian: dal, palak paneer, Bombay aloo
- Sides: pilau rice, naan, poppadoms
- Drink: mango lassi
Here are 25 easy Indian recipes I'd happily make at home, from creamy curries to fluffy rice and naan.
Curries
Butter Chicken
Tender chicken in a mild, buttery tomato and cream sauce. The curry I'd start with if you're new to Indian cooking.
Chicken Tikka Masala
Charred, yogurt-marinated chicken tikka simmered in a spiced, creamy tomato sauce.
Chicken Madras
A hotter, deep red curry with chili, curry leaves and tomato, ready in about 30 minutes.
Jalfrezi
A stir-fried curry with peppers, onions and green chilies in a thick, tangy sauce.
Kadai Chicken
Chicken cooked in a wok-like kadai with bell peppers, tomatoes and freshly ground coriander.
Chicken Saag
Chicken simmered in a garlicky, gently spiced spinach sauce.
Mango Chicken Curry
A fruity, mild coconut curry with sweet mango and warm spices. Great for kids.
Vindaloo
A fiery, tangy Goan-style curry made with vinegar, garlic and plenty of dried chilies.
Rogan Josh
A rich Kashmiri-style lamb curry colored deep red with mild chili and aromatic spices.
Lamb Bhuna
A thick, dry-style curry where the lamb is fried with spices until the sauce clings to the meat.
Prawn and Coconut Curry
Juicy shrimp simmered in coconut milk with mustard seeds, curry leaves and turmeric.
Fish Makhani
Firm white fish in a buttery, creamy tomato makhani sauce.
Mushroom Curry
Mushrooms and peas in a spiced onion-tomato gravy. A quick vegetarian weeknight dinner.
Vegetarian Favorites
Palak Paneer
Soft cubes of paneer cheese in a smooth, spiced spinach sauce.
Dal
Red or yellow lentils simmered until creamy, then finished with a sizzling tadka of cumin, garlic and chili.
Bombay Aloo
Spiced potatoes fried with mustard seeds, turmeric and tomato. A side dish that steals the show.
Okra Masala
Crisp-edged okra cooked with onions, tomato and dry spices, never slimy if you cook it hot and fast.
Tandoori and Grilled
Tandoori Chicken
Chicken marinated in yogurt, lemon and tandoori spices, then roasted or grilled until charred. Cook it to 165°F.
Fish Tikka
Chunks of firm fish in a spiced yogurt marinade, grilled on skewers until just flaky, about 145°F.
Indian Beef Kebab
Spiced ground beef shaped on skewers and grilled. Cook ground meat to 160°F.
Rice, Breads and Sides
Chicken Biryani
Layered basmati rice and spiced chicken, cooked together in one pot with saffron and fried onions.
Pilau Rice
Fragrant basmati cooked with whole spices like cardamom, cloves and cinnamon.
Golden Garlic Naan Bread
Soft, chewy flatbread blistered in a hot pan and brushed with garlic butter.
Poppadoms
Thin, crisp lentil wafers, perfect with chutneys and pickles before a curry.
Drinks
Mango Lassi
A cold, creamy blend of mango, yogurt and a pinch of cardamom. Lovely with spicy food.
Indian Pantry Basics
- Spices: cumin seeds, ground coriander, turmeric, garam masala, chili powder and whole cardamom.
- Aromatics: onion, garlic and fresh ginger. I grate the ginger and garlic together to save time.
- Basmati rice and lentils: the base of many meals.
- Ghee or neutral oil: for frying spices.
- Canned tomatoes, coconut milk and plain yogurt: for sauces and marinades.
My Tips for Easy Indian Cooking
- Brown the onions properly. Slow, deep-golden onions are the backbone of most curries. Rushing them is the most common reason a curry tastes flat.
- Bloom the spices. Fry ground spices in oil for 30 to 60 seconds before adding liquid, so they taste toasty, not raw.
- Marinate overnight. Yogurt marinades for tandoori chicken and tikka work best after 8 to 24 hours in the fridge.
- Cook to safe temperatures. Chicken to 165°F, ground meat to 160°F and fish to 145°F, and reheat leftovers to 165°F.
More From My Kitchen
Not sure which creamy curry to pick? My guide to chicken tikka masala vs butter chicken explains the difference. For sides, try my homemade Peshwari naan and see what to serve with chicken curry.
Frequently Asked Questions
What is the most popular Indian dish?
Chicken tikka masala and butter chicken are among the most popular Indian dishes outside India, along with biryani, tandoori chicken, dal and samosas. Within India, favorites vary hugely by region.
What is the easiest Indian dish for beginners?
Dal and butter chicken are great first dishes. Dal needs just lentils, onion, tomato and a few spices, and butter chicken is mild, creamy and forgiving. Both reheat beautifully.
What spices do I need for Indian cooking?
Start with cumin seeds, ground coriander, turmeric, chili powder and garam masala. With those five plus garlic, ginger and onion, you can make most of the dishes on this list.
Are Indian recipes always spicy?
No. Many dishes are mild and fragrant rather than hot, such as butter chicken, korma, palak paneer and mango chicken curry. You control the heat with the amount of fresh chili and chili powder.
What should I serve with an Indian curry?
Basmati or pilau rice and warm naan are classic. Add a cooling raita or cucumber salad, poppadoms with chutney, and a vegetable side like Bombay aloo or dal for a full spread.
