10+ Indian Cooking Recipes You’ll Love to Try Today

Indian cooking recipes open up a world of rich flavors and bold ingredients. Whether you’re into spicy curries or pillowy breads, there’s always something that’ll fit your mood or skill level.

You’ll find easy steps here that’ll bring a touch of warmth and adventure to your kitchen.

Indian food is all about fresh spices and vibrant ingredients. If you follow these recipes, you’ll get to enjoy authentic flavors right at home.

Let’s get into the basics and maybe, just maybe, you’ll try something new with a little more confidence.

1) Chicken Tikka Masala

Chicken Tikka Masala is a classic—tender, boneless chicken in a creamy tomato sauce. The mix of spices gives it that deep, comforting flavor.

You don’t need a grill for this one. The chicken cooks right in the sauce, which honestly makes things easier (and less messy).

The sauce comes together with onions, garlic, tomatoes, cream, and a handful of spices like cumin and turmeric. It’s not too spicy, so it’s a crowd-pleaser.

Serve it up with rice or naan. You can’t go wrong.

Ingredients

• Boneless chicken pieces
• Onions
• Garlic
• Tomatoes or tomato sauce
• Heavy cream
• Ground spices (cumin, turmeric, garam masala)
• Cooking oil
• Salt

Cooking Instructions

1. Heat oil in a pan, then sauté onions and garlic until they’re soft.
2. Toss in the spices and let them cook for a minute.
3. Add chicken and cook until it’s browned.
4. Pour in tomato sauce, then let it simmer for 15 minutes.
5. Stir in cream and cook for 5 more minutes until the sauce thickens.
6. Serve hot with rice or bread.

Want more details? Check out Chicken Tikka Masala here.

2) Saag Paneer

Saag Paneer is all about creamy spinach and soft cubes of paneer cheese. You toss the paneer with spices like turmeric and chili powder, then mix it with cooked greens and seasonings.

The mild cheese with spicy spinach just works. Pair it with rice, naan, or chapatti—it’s a full meal.

You can make Saag Paneer on the stovetop or even in an Instant Pot. Whatever’s easier.

Ingredients

• 1 block paneer, cubed
• 4 cups spinach, chopped
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon salt
• 3 tablespoons oil or ghee
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced

Cooking Instructions

1. Whisk turmeric, chili powder, salt, and oil in a bowl.
2. Toss paneer cubes in the spice mix.
3. Melt ghee in a pan, then cook onions, garlic, and ginger until soft.
4. Add chopped spinach and cook until wilted.
5. Add paneer, mix well, and let it simmer for 5 minutes.
6. Serve warm with rice or bread.

3) Vegetable Biryani

Vegetable Biryani is a vibrant rice dish you can whip up at home. Basmati rice, fresh veggies, and a warm blend of spices come together in layers.

You’ll layer cooked rice with a spicy vegetable sauce to bring out all the flavors. It’s surprisingly easy for lunch or dinner.

Try adding herbs, cashews, or saffron if you want to get a little fancy. The slow cooking brings everything together.

You’ll cook the biryani on low heat, usually covered, so the rice soaks up the spices and veggies. It takes about 30-40 minutes once you’ve layered everything.

Ingredients

• 2 cups basmati rice
• 1 cup mixed vegetables (carrots, peas, beans, potatoes)
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1/4 cup yogurt
• 1/4 cup cashews
• 2 tsp biryani masala
• 1 tsp ginger-garlic paste
• A few saffron strands soaked in 2 tbsp warm milk
• Fresh cilantro and mint leaves
• 3 tbsp cooking oil or ghee
• Salt to taste
• 4 cups water

Cooking Instructions

1. Wash and soak basmati rice for 30 minutes.
2. Heat oil, fry cashews until golden, and set them aside.
3. In the same pan, sauté onions until brown. Add ginger-garlic paste and tomatoes.
4. Mix in vegetables, biryani masala, yogurt, and salt. Cook for about 5-7 minutes.
5. Boil rice in water until it’s about 70% cooked, then drain.
6. Layer half the rice in a pot, spread the veggie mix, then top with the rest of the rice.
7. Drizzle saffron milk over the top and add herbs and fried cashews.
8. Cover tightly and cook on low heat for 30-40 minutes (around 300°F / 150°C).
9. Gently mix before serving.

Need more ideas? Try this vegetable biryani recipe.

4) Tandoori Chicken

Tandoori chicken brings smoky flavor and that signature bright red color. You marinate the chicken in yogurt, cumin, coriander, and paprika.

This keeps the chicken juicy and flavorful. You can cook it in a hot oven or under a broiler to get that charred, smoky vibe.

A squeeze of lemon and some fresh onions on the side? Yes, please. It’s quick too—about 25 minutes in the oven.

Ingredients

• 4 large chicken legs (thigh attached)
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp paprika
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp salt
• 1 tsp garam masala
• 2 garlic cloves (minced)
• 1-inch ginger (grated)

Cooking Instructions

1. Mix yogurt, lemon juice, garlic, ginger, and spices in a bowl.
2. Coat the chicken in the marinade.
3. Cover and refrigerate for at least 1 hour, overnight is even better.
4. Preheat your oven to 450°F (230°C).
5. Place chicken on a baking tray and broil or bake for 20-25 minutes.
6. Flip the chicken halfway through.
7. Serve hot with lemon wedges and onions.

Want the full details? Here’s a Tandoori Chicken Recipe (Smoky Restaurant Style).

5) Homemade Samosas

Samosas are the ultimate Indian snack. Crispy pastries stuffed with spicy potatoes—what’s not to love?

Making them yourself means you can tweak the spices and munch on them fresh and hot. The outer shell gets flaky and golden when fried.

The filling? Usually mashed potatoes, green chilies, onions, and spices. That’s what gives samosas their classic punch.

Fry them until they’re crispy. Keep the oil at about 350°F (175°C) so they don’t soak up too much oil.

Serve with chutney or whatever sauce you like.

Ingredients

• 2 large potatoes (boiled and mashed)
• 1 onion, finely chopped
• 2 green chilies, chopped
• 1 tsp ginger, grated
• 1 tsp garlic, crushed
• 1 tsp cumin seeds
• 2 cups all-purpose flour
• 3 tbsp oil (plus more for frying)
• Salt and garam masala to taste
• Water (for dough)

Cooking Instructions

1. Mix flour, oil, and water to make a dough. Let it rest a bit.
2. Heat oil, add cumin seeds, then toss in onions, chilies, ginger, and garlic. Cook until soft.
3. Add mashed potatoes, salt, and garam masala. Mix everything together.
4. Roll dough thin, cut into strips, form cones, and fill with potato mix. Seal the edges.
5. Heat oil to 350°F (175°C), fry samosas until golden brown. Drain on paper towels.
6. Serve warm with chutney or sauce.

Need more help? Here’s a Punjabi samosa recipe.

6) Mango Chutney

Mango chutney is sweet, tangy, and just plain addictive. It’s a simple Indian condiment that goes with curries, rice, or even as a spread.

You use fresh mangoes, a bit of sugar or jaggery, and some spices for balance. There’s usually something acidic—lemon juice or vinegar.

Simmer everything together until the mango softens and the sauce thickens. It’s a great way to perk up any meal.

Try it with grilled meats, sandwiches, or crackers. It’ll keep in the fridge, so make extra.

Ingredients

• 2 cups diced fresh mangoes
• 1/2 cup sugar or jaggery
• 1/2 cup vinegar or lemon juice
• 1 tsp mustard seeds
• 1/2 tsp ginger powder
• 1/2 tsp chili flakes
• 1/4 tsp salt

Cooking Instructions

1. Heat a saucepan over medium heat.
2. Add mustard seeds and wait till they pop.
3. Stir in diced mangoes, sugar, and vinegar or lemon juice.
4. Add ginger powder, chili flakes, and salt.
5. Simmer for 10-15 minutes, stirring, until mangoes are soft and the sauce thickens.
6. Let cool before serving or storing in the fridge.

7) Papdi Chaat

Papdi Chaat is pure Indian street food magic. You start with crispy fried puris, called papdi.

Pile on boiled potatoes, chickpeas, and yogurt. Spoon on sweet, sour, and spicy chutneys.

Finish with a sprinkle of sev—a crunchy noodle made from chickpea flour. The mix of textures and flavors is just wild.

You can make it at home with simple ingredients. It’s perfect when you want a quick, tasty snack.

Ingredients

• Papdi (crispy fried puris)
• Boiled potatoes
• Boiled chickpeas
• Yogurt
• Sweet tamarind chutney
• Spicy green chutney
• Sev
• Chopped tomatoes and onions (optional)
• Chaat masala

Cooking Instructions

1. Arrange papdi on a plate.

2. Add boiled potatoes and chickpeas over the papdi.

3. Spoon yogurt evenly over the mixture.

4. Drizzle sweet tamarind and spicy green chutneys.

5. Sprinkle sev and chaat masala on top.

6. Add chopped onions and tomatoes if you’re into that.

7. Serve right away for the best crunch.

You can find a detailed recipe for papdi chaat here.

8) Malai Chicken with Potatoes

Malai chicken with potatoes is creamy and mild. It brings together tender chicken and soft, cooked potatoes in a sauce made from cream, yogurt, and coconut milk.

You start by cooking the potatoes until they’re golden brown. Then toss in marinated chicken pieces and let everything simmer until the chicken turns tender.

It’s pretty simple, honestly—just a sheet pan or stovetop will do. I usually grab some rice or naan to go with it, making a complete meal.

Ingredients

• Boneless chicken thighs
• Baby or fingerling potatoes
• Cream or malai (clotted cream)
• Coconut milk
• Yellow onion
• Olive oil or ghee
• Kosher salt
• Basic spices: garlic, ginger, turmeric

Cooking Instructions

1. Cut chicken and potatoes into bite-sized pieces.

2. Heat oil in a pan. Cook potatoes until golden on all sides.

3. Add chopped onions. Cook until soft.

4. Add marinated chicken and brown it.

5. Pour in cream and coconut milk. Simmer 15-20 minutes until chicken is cooked through.

6. Season with salt and spices. Serve hot.

For more detail, check this Sheet-Pan Malai Chicken and Potatoes recipe.

9) Curried Coconut and Red Lentil Soup

This soup is warm, comforting, and packed with flavor. You cook red lentils in a coconut broth with spices like ginger, garlic, and curry powder.

It’s quick to make and works great for a healthy meal. Toss in some fresh veggies if you want more nutrition and a bit of crunch.

The creamy coconut milk softens the spices, so the soup turns out mild but still interesting. I like it for lunch or a light dinner, honestly.

It’s vegan and gluten-free. You can freeze leftovers, too—always handy.

Ingredients

• 1 cup red lentils
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 carrot, diced
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion, garlic, and ginger. Cook until soft.

3. Stir in curry powder. Cook for 1 minute.

4. Add lentils, carrot, coconut milk, and broth.

5. Bring to a boil. Reduce heat and simmer for 20 minutes.

6. Season with salt.

7. Garnish with cilantro before serving.

You can find variations of this recipe at NYT Cooking’s Curried Coconut and Red Lentil Soup.

10) Haleem (Spiced Beef, Lentil and Barley Stew)

Haleem is a slow-cooked stew full of flavor. It combines tender beef with lentils and barley for a rich, hearty meal.

Cumin, ginger, and peppercorns bring a warm, comforting taste. You cook the meat and grains together for hours, so the stew gets thick and the beef breaks down into soft threads.

It’s perfect for cozy nights. I like to top it with fresh herbs and a squeeze of lemon for a little brightness.

Naan or rice on the side? Always a good idea.

Ingredients

• 1 lb beef, cut into chunks
• ½ cup lentils
• ½ cup barley
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• ½ tsp peppercorns
• 8 cups water
• Salt to taste

Cooking Instructions

1. Soak lentils and barley overnight. Drain them well.

2. Brown the beef in a big pot over medium heat.

3. Toss in ginger, cumin, and peppercorns. Stir everything for about a minute—let the spices wake up.

4. Pour in water, then add the lentils and barley.

5. Crank up the heat until it boils. Drop the heat to low and just let it simmer for 4 to 6 hours.

6. Give it a stir now and then. The beef should get nice and tender, and the stew will thicken up.

7. Sprinkle in salt to taste right before serving.