10+ Indian Food Recipes to Spice Up Your Dinner Table

Indian food recipes offer a wild range of flavors, spices, and cooking styles. Some dishes are simple, some are more involved—some mild, some fiery. You’ll find both vegetarian and meat options.

These recipes let you explore the rich, colorful world of Indian cuisine right in your own kitchen.

You don’t have to be a pro to make Indian food. Plenty of recipes are straightforward, using stuff you probably already have in the pantry.

Trying out these dishes can really shake up your dinner routine. Why not experiment a little?

1) Butter Chicken

Butter chicken is a crowd-pleaser, famous for its creamy tomato sauce and tender chicken. You marinate the chicken in yogurt, garlic, ginger, and garam masala.

That marinade? It’s what makes the chicken so soft and tasty.

After marinating, grill or pan-fry the chicken. Then, simmer it in a tomato and butter gravy.

The sauce has butter, cream, and spices like turmeric and chili powder. It’s a cozy, comforting dish you can totally pull off at home.

Serve it up with rice or naan. The creaminess balances the spice, so it’s mild but still loaded with flavor.

Ingredients

• 1 lb chicken (boneless, skinless)
• 1 cup yogurt
• 2 tbsp butter
• 1 cup tomato sauce
• 1/2 cup cream
• 1 tbsp garlic (minced)
• 1 tbsp ginger (minced)
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• Salt to taste

Cooking Instructions

1. Marinate chicken with yogurt, garlic, ginger, garam masala, turmeric, chili powder, and salt for 1-2 hours.
2. Cook chicken in a pan or on a grill until nearly done.
3. Melt butter in a saucepan on low heat.
4. Add tomato sauce and simmer for 10 minutes.
5. Stir in cream and the cooked chicken.
6. Let it cook for another 10 minutes on low.
7. Serve hot with rice or naan.

Learn more about this dish at Butter Chicken Recipe (Indian Chicken Makhani).

2) Paneer Tikka

Paneer Tikka is a favorite Indian appetizer made from cubes of paneer, that fresh, soft cheese. You marinate the paneer in spiced yogurt for a tangy kick.

Traditionally, folks grill it in a tandoor, but a stovetop or oven works too. The marinade has yogurt, chili powder, garam masala, turmeric, and sometimes bell peppers or onions.

It’s a great snack or starter. Not too heavy, but still packed with flavor.

Ingredients

• 400g paneer, cut into cubes
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp chili powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• Salt, to taste
• 1 tbsp lemon juice
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 tbsp oil

Cooking Instructions

1. Mix yogurt, ginger-garlic paste, spices, lemon juice, salt, and oil.
2. Toss in paneer, bell pepper, and onion. Coat everything well.
3. Marinate for at least an hour in the fridge.
4. Preheat oven to 400°F (200°C).
5. Thread paneer, pepper, and onion onto skewers.
6. Grill in the oven for 15-20 minutes, turning halfway, until the edges char a bit.
7. Serve hot with chutney or salad.

For more tips on making paneer tikka, check this recipe guide.

3) Chole Masala

Chole Masala is a classic from North India, starring chickpeas in a spicy, tangy gravy. It goes great with rice, roti, or bhaturas.

You soak chickpeas overnight, then cook them until soft. The gravy combines onions, tomatoes, ginger, garlic, and a bunch of spices—think cumin, coriander, garam masala.

It’s surprisingly easy to make, and the flavors are deep and satisfying.

Ingredients

• 2 cups dried chickpeas (soaked overnight)
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon ginger-garlic paste
• 2 green chilies, chopped
• 2 tablespoons cooking oil
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Drain soaked chickpeas and cook in water until soft (about 1-1.5 hours).
2. Heat oil in a pan, toss in cumin seeds until they sizzle.
3. Sauté onions until golden.
4. Add ginger-garlic paste and chilies, cook for 2 minutes.
5. Stir in tomatoes, coriander powder, and salt; cook until oil separates.
6. Add chickpeas with some cooking water.
7. Simmer for 15 minutes, then add garam masala.
8. Cook 5 more minutes. Garnish with cilantro.

4) Dal Makhani

Dal Makhani is creamy, rich, and utterly comforting. You use whole black lentils and kidney beans, cooking them slowly with butter and cream.

The texture turns out smooth, the flavors deep. Simmering the lentils on low heat really brings it all together.

Pair it with naan or rice. Making it at home is easier than you’d guess, plus you can tweak the spice level.

Letting the lentils cook gently makes a big difference. Butter and cream at the end? That’s the secret to restaurant-style richness.

Ingredients

• 1 cup whole black lentils (urad dal)
• ¼ cup red kidney beans (rajma)
• 4 cups water
• 3 tablespoons butter
• ½ cup cream
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste

Cooking Instructions

1. Soak lentils and kidney beans overnight.
2. Cook them with water and salt for about an hour, until tender.
3. Heat butter, add cumin seeds, then onions; sauté until golden.
4. Add ginger-garlic paste and chilies, cook 2 minutes.
5. Mix in tomato puree, chili powder, and salt. Cook until oil separates.
6. Add cooked lentils and beans, simmer on low for 30 minutes, stirring now and then.
7. Stir in cream and garam masala, let it cook 5 more minutes.
8. Serve hot with naan or rice.

For more details, check this Dal Makhani Recipe.

5) Aloo Gobi

Aloo Gobi is a classic, homey dish made with potatoes and cauliflower. Simple spices like turmeric, cumin, and coriander give it that signature flavor.

Usually, you’ll find onions, tomatoes, and garlic in there too. Cook the veggies until they’re tender and let the spices soak in.

It’s hearty and goes well with rice or flatbread. If you want it spicier or milder, just adjust the seasonings.

Ingredients

• 2 medium potatoes, peeled and chopped
• 1 medium cauliflower, cut into florets
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 2 tbsp cooking oil
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add cumin seeds, let them sizzle.
3. Sauté onions and garlic until soft.
4. Add tomatoes, cook until mushy.
5. Stir in turmeric, coriander, and salt.
6. Add potatoes and cauliflower, mix well.
7. Cover and cook on low for 20-25 minutes, until veggies are tender.
8. Top with cilantro before serving.

6) Masala Dosa

Masala Dosa is a crispy, thin crepe made from fermented rice and lentil batter. It’s a South Indian breakfast favorite, and honestly, it’s hard not to love.

The dosa wraps around a spiced potato and onion filling. You cook the dosa on a hot griddle until golden and crisp.

Add the warm potato filling, fold it up, and you’re set. Serve with chutneys and sambar for the full experience.

Making the batter takes a while because of fermentation, but the flavor payoff is real. If you’re short on time, instant versions exist too.

Ingredients

• 1 cup rice
• ½ cup split urad dal (black gram lentils)
• 3 large potatoes
• 1 large onion
• 2 green chilies
• 1 tsp ginger, chopped
• Salt to taste
• Oil for cooking

Cooking Instructions

1. Soak rice and urad dal separately for 4-6 hours.
2. Grind both into a smooth batter, then ferment overnight.
3. Boil, peel, and mash potatoes.
4. Sauté onions, chilies, and ginger; mix with potatoes and salt.
5. Heat a non-stick pan, spread a ladle of batter thinly.
6. Cook until crisp, add potato filling on one side, fold, and serve warm.

Learn more about this recipe here.

7) Tandoori Chicken

Tandoori chicken is famous for its smoky flavor and bold color. You marinate the chicken in yogurt and spices—cumin, coriander, turmeric, the usual suspects.

That marinade makes the chicken juicy and loaded with flavor. After marinating, cook it at high heat, either in a tandoor oven or on a hot grill.

No tandoor? No worries—your oven does the trick just fine.

Make sure you dry the chicken before marinating. That way, the spices really stick and you get a great crust when it cooks.

Ingredients

• 4 large chicken legs (with thighs)
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp coriander powder
• 1 tsp turmeric
• 1 tsp chili powder or paprika
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp salt
• 1 tbsp oil

Cooking Instructions

1. Pat the chicken dry with paper towels.
2. Mix yogurt, lemon juice, and spices in a bowl.
3. Coat the chicken thoroughly with the marinade.
4. Cover and refrigerate for at least 1 hour.
5. Preheat your oven to 425°F (220°C).
6. Place chicken on a baking tray and bake for 25-30 minutes.
7. Turn chicken halfway through cooking to brown evenly.
8. Serve hot with rice or naan.

For more details on making tandoori chicken, check out this easy tandoori chicken recipe.

8) Palak Paneer

Palak Paneer is a classic Indian dish featuring paneer, which is a soft Indian cheese, simmered in a creamy spinach sauce. It’s rich, mildly spiced, and honestly, it pairs with just about anything—naan, rice, you name it.

Making it isn’t hard at all. Fry the paneer cubes until they’re golden, then drop them into the spinach sauce.

The sauce itself comes together by blending cooked spinach with spices and a splash of cream. If you want to give it a shot, here’s a Palak Paneer recipe that walks you through every step.

Ingredients

• 250 g paneer, cubed
• 4 cups fresh spinach leaves
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 green chilies
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 cup cream or yogurt
• 2 tbsp oil or ghee
• Salt to taste

Cooking Instructions

1. Wash and blanch the spinach in boiling water for 2 minutes.
2. Cool the spinach and blend into a smooth puree.
3. Heat oil in a pan.
4. Fry paneer cubes until golden, remove, and set aside.
5. In the same pan, sauté onions until golden.
6. Add ginger-garlic paste and green chilies, cook for 1 minute.
7. Add tomatoes, turmeric, and salt.
8. Cook until tomatoes soften.
9. Stir in the spinach puree and cook for 5 minutes on low heat.
10. Add garam masala and cream, mix well.
11. Add fried paneer cubes, simmer for 2 minutes.
12. Serve hot with naan or rice.

9) Samosa

Samosa is that irresistible Indian snack—crunchy on the outside, spicy and soft on the inside. The dough is homemade, which makes the shell extra flaky and delicious.

The filling is usually a mix of boiled potatoes, onions, green chilies, and a handful of spices. You can fry them up at home for a snack that’s way better than most takeout.

If you want to make them like they do in North India, there’s a pretty solid Punjabi samosa recipe you can follow.

Ingredients

• 2 cups all-purpose flour
• 4 boiled potatoes, mashed
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• Salt to taste
• 3 tablespoons oil
• Water (for dough)
• Oil for deep frying

Cooking Instructions

1. Mix flour and salt in a bowl.
2. Add oil and just enough water to make a firm dough.
3. Set the dough aside.
4. Heat oil in a pan.
5. Add cumin seeds, onions, chilies, and ginger; cook until soft.
6. Add mashed potatoes, garam masala, and salt.
7. Mix well and cook for 5 minutes.
8. Let the filling cool.
9. Roll dough into circles and cut each in half.
10. Form cones with the halves and fill with the potato mixture.
11. Seal the edges with a bit of water.
12. Deep fry samosas in hot oil (about 350°F/175°C) until golden and crisp.
13. Drain on paper towels.
14. Serve hot with chutney or ketchup.

10) Biryani

Biryani is one of those dishes people crave when they want something hearty and full of flavor. You’ll layer spiced chicken with fragrant basmati rice—honestly, the aroma alone is enough to make anyone hungry.

First, cook the chicken in a rich curry. Then, layer it with rice and seal the pot so all those flavors meld together.

Whole spices like cardamom, bay leaf, and cinnamon give it that signature aroma. It’s the kind of meal that feels special, even if you’re just eating at your own kitchen table.

Ingredients

• 300 g basmati rice
• 500 g chicken pieces
• 1 large onion, finely sliced
• 3 cardamom pods
• 1 bay leaf
• 1 small cinnamon stick
• 1 tsp turmeric
• 2 tbsp butter or oil
• Salt and spices to taste

Cooking Instructions

1. Rinse the rice, then let it soak for 30 minutes.

2. Toss chicken into a pan with onions, spices, and a bit of butter. Cook until the meat feels tender.

3. Boil the rice with whole spices. Once it’s about halfway cooked, drain out the water.

4. Layer the chicken and rice in a big pot. Pop on a tight lid—don’t let the steam escape.

5. Keep the heat low. Let everything cook together for 25 to 30 minutes, so the flavors really come together.

6. Serve it hot. I like it with raita or a simple salad, but you do you.

You can find more details on a good Chicken Biryani recipe.