🇮🇳 Indian Recipes
50 indian recipes converted from YouTube cooking videos. Authentic dishes with full ingredients, step-by-step instructions, and nutrition info.
Punjabi Style Chicken Curry
A rustic, authentic Punjabi‑style chicken curry made with marinated chicken, caramelized onions, ghee, yogurt and a blend of aromatic spices. The sauce is rich, creamy and perfectly spiced, ideal for a hearty family dinner.
Garlic Naan (No‑Yeast, Stovetop)
Restaurant‑style garlic naan made on a stovetop cast‑iron skillet without a tandoor. The dough uses yogurt, baking powder, and a touch of baking soda for lift, then is topped with grated garlic and cilantro, cooked on high heat, and finished with a brush of melted butter.
Veg Kofta Curry Restaurant Style
A restaurant‑style vegetarian kofta curry made with finely grated cabbage koftas that are soft, juicy and lightly fried, served in a creamy tomato‑yogurt gravy flavored with mustard oil, spices, cashew and optional paneer. Perfect for a festive dinner or a comforting family meal.
High-Protein Besan Soya Chilla (Gram Flour & Soya Pancake)
A muscle-building, high-protein Indian pancake made with besan (gram flour), soya chunks, tomato, onion, and spices. Perfect for breakfast or a post-workout meal, this chilla is packed with all essential amino acids and is both filling and delicious.
BUTTER CHICKEN (2 Recipes in 1 Dish)
A rich, velvety butter chicken made with tandoori‑style marinated chicken thighs that are roasted and finished under the broiler for a smoky char. The sauce is a silky blend of tomato paste, heavy cream, butter, and aromatic Indian spices, served over buttery kale‑rose rice and finished with a cool yogurt drizzle and fresh cilantro.
Chicken Biryani
A fragrant, one‑pot Indian chicken biryani made with basmati rice, marinated chicken, fried onions, fresh herbs and a homemade spice blend. The recipe follows the steps from the PICHEKKISTA BOBBY FOOD video, including washing, soaking, grinding spices, marinating, and cooking the rice and chicken together for a perfect layered biryani.
Punjabi Chicken Curry
A classic Punjabi-style chicken curry made with boneless skinless chicken thighs, marinated in yogurt and spices, then simmered in a fragrant tomato‑onion gravy enriched with mustard oil, ghee, and aromatic whole spices. Best served with roti, naan, or rice.
Chili Garlic Tawa Chicken & Pulao
A vibrant Indian‑style tawa chicken packed with garlic, green chilies, fresh mint and coriander, served with a nutty green‑chili chutney and fragrant basmati rice. The dish balances heat, tanginess, and herbaceous freshness for a satisfying main course.
Chicken Tikka Masala
A creamy, spicy, and tangy Chicken Tikka Masala made with marinated chicken thighs, aromatic spices, tomatoes, and a splash of cream. Perfect for a hearty Indian dinner served with rice or naan.
Muslim Style Chicken Biryani
A fragrant, layered chicken biryani cooked in the traditional "dum" style. This Muslim‑style version uses aromatic whole spices, yogurt‑marinated chicken, and partially cooked basmati rice, finished with a drizzle of reserved biryani oil for extra moisture and shine. Serve with raita or baingan bharta for a complete feast.
Chicken Tikka Masala with Leftover Tandoori Chicken
A home‑cooked version of the classic restaurant chicken tikka masala, built around leftover tandoori chicken, aromatic spices, tomato‑cream sauce and fluffy aged basmati rice. The recipe walks you through rinsing and soaking the rice, building a deep, caramelized tomato base, and finishing with creamy sauce and fresh cilantro.
Changezi Aloo
A rich, aromatic North Indian potato curry inspired by wedding banquet flavors. Thick‑cut potatoes are lightly fried, then simmered in a silky tomato‑curd gravy spiced with a special birista‑cashew paste, whole aromatics and a hint of sugar. The dish is glossy, mildly spicy and perfect with naan or rice.
Hyderabadi Chicken Biryani
A fragrant, layered Hyderabadi chicken biryani with caramelized onions, aromatic spices, saffron‑infused rice and a traditional dough seal. Perfect for family gatherings or special occasions.
Full Day Indian Low‑Calorie Fat‑Loss Meal Plan
A complete day‑long Indian meal plan designed for rapid fat loss. Includes warm water to kick‑start metabolism, a protein‑rich masala oats breakfast, black chana curry with whole‑wheat roti for lunch, a portable snack of dried figs, almonds and fruit, and a nourishing mixed‑dal dinner with fresh vegetable salad. All recipes are simple, low‑calorie, and use common Indian pantry ingredients.
Tandoori Chicken Stuffed Naan Star
A soft, fluffy naan‑style bread filled with smoky, spicy tandoori‑marinated chicken, melted cheddar and mozzarella, brushed with garlic butter and finished as a decorative eight‑point star. Inspired by a recipe that impressed Gordon Ramsay, this dish combines Indian flavors with a fun presentation.
Homemade Frozen Flaky Paratha (parota)
A step‑by‑step guide to making soft, flaky Indian parathas at home, storing them frozen for quick meals. The recipe uses simple pantry ingredients, a short resting period, and butter‑paper layering to keep each paratha separate and ready to pan‑fry whenever you need a tasty breakfast or snack. Also known as parota.
Mumbai Pav (Soft Indian Bread Rolls)
A step‑by‑step guide to making authentic soft Mumbai‑style pav at home. This recipe uses bread flour, instant yeast and a simple milk‑oil brush for a glossy finish. Perfect for serving with Indian curries or as a snack.
Chana Masala
A classic South Indian style chickpea curry with a smooth tomato‑onion gravy, perfect as a side for poori, chapathi, dosa or idli. The recipe includes soaking, pressure cooking, and a two‑stage spice preparation for deep flavor.
Quick Chicken Biryani (Under 30 Minutes)
A beginner‑friendly, one‑pot chicken biryani that comes together in under 30 minutes. Fragrant spices, tender chicken, and fluffy basmati rice make this perfect for a quick family dinner.
Soft Roti (Paratha) (parota)
A simple, soft Indian flatbread (roti/paratha) made with all‑purpose flour, a pinch of sugar and salt, and a touch of oil. Perfect for scooping up curries, wrapping into rolls, or enjoying on its own. Also known as parota.
Spicy mango-carrot chutney
A sweet‑salty Indian chutney made with mango and carrot, spiced with fenugreek, cumin, nigella and chilies. Perfect to accompany rice dishes, grilled foods or as a fresh condiment. Keeps for one week in the refrigerator.
The Freezer Hack That's Changing My Life
A quick, protein‑packed Indian‑style dinner made by pairing a homemade Indian flavor bomb base with chickpeas, spinach, and fragrant spices. Ready in about 20 minutes once the flavor bomb is prepared and frozen for future meals.
Delhi Style Chole Bhature (Bhature and Chole)
The complete method to make delicious chole bhature just like the streets of Delhi. This recipe uses semolina to keep the bhature soft and fluffy, and the chole gets a wonderful flavor by leavening with baking soda, pomegranate seeds, and Indian gooseberry. With easy step‑by‑step instructions, you can make this classic combo at home.
THECHA PANEER RICE
A quick, spicy Maharashtrian rice dish featuring a fresh coriander‑garlic‑chilli peanut thecha, crunchy veggies, and bite‑size paneer. Made with leftover short‑grain rice, it’s ready in about 15 minutes and packs a punch of flavor and texture.
Kottayam Style Fish Curry (Mulakitta Meen Curry)
A tangy and aromatic Kerala‑style fish curry made with kokum, coconut oil, and a blend of spices. The curry deepens in flavor after a couple of hours, making it perfect for serving with chapathi or parotta.
Chicken Handi
Restaurant‑style Chicken Handi made in a traditional handi (or deep pot) with bone‑in thigh pieces, ghee‑fried garlic, tomato puree, cream and butter for a rich, creamy gravy. The recipe mimics the authentic hotel version while using ingredients you can find at any grocery store.
Kerala Style Sambar
A traditional Kerala‑style sambar packed with lentils, a medley of vegetables, tangy tamarind and a fragrant coconut‑oil tempering. Makes about 3 L, enough for 15 servings and perfect with dosa, idli, rice or any South Indian staple.
आज का खाना बहोत टेस्टी था, हस्बेंड को बहोत पसंद आया
A hearty Indian winter dish featuring tender chickpeas simmered in a vibrant spinach puree, brightened with tamarind and garam masala, served alongside a quick spiced eggplant side. Perfect with rice, roti, or paratha.
Protein Dosa (No‑Rice High‑Protein Dosa)
A high‑protein, low‑carb Indian dosa made without rice or fermentation. Made from a blend of five dals, oats and fenugreek, this diabetic‑friendly dosa delivers about 116 kcal and 7.5 g protein per serving. The batter is soaked overnight, blended to a smooth paste and cooked on a hot cast‑iron tawa with a touch of oil or ghee.
SECRETS To Cooking A PERFECT Chicken BIRYANI (STEP BY STEP GUIDE)
A step‑by‑step guide to making restaurant‑quality chicken biryani at home, featuring fresh ginger‑garlic paste, aromatic spices, perfectly fried onions, fluffy basmati rice, and a fragrant saffron‑mint layer. Serves 8‑9.
Spicy Chicken Tikka Masala
A richly spiced, creamy Chicken Tikka Masala made with a homemade curry paste, marinated chicken thighs, and a velvety tomato‑cream sauce. Served with perfectly rinsed basmati rice and garnished with fresh cilantro.
Spicy Carrot and Green Chili Pickle
Sun-dried carrots and green chilies prepared with mustard oil, dry roasted spices and vinegar, a delicious homemade pickle. This pickle can be stored for 1.5‑2 years and is very tasty.
LAMB ROGAN JOSH - British Indian Restaurant (BIR) Style
A quick, restaurant‑style Lamb Rogan Josh that tastes like it’s been simmered for hours but is ready in about 10 minutes. Made with pre‑cooked lamb tikka, a rich tomato‑stock base, cashew paste, and a pinch of garam masala for authentic Indian flavor.
Hotel Style Rava Khichdi
In Venkatesh Bhat's heartfelt cooking, using Idhayam groundnut oil, a hotel‑grade rava khichdi. High oil, correct water amount and precise spice blend create a soft, cool, ball‑shaped khichdi for 6 people.
High Protein Moong Dal & Paneer Sandwich
A nutritious, high‑protein Indian‑style sandwich packed with boiled moong dal, paneer, fresh herbs and a zingy mint‑coriander chutney. Perfect for a filling breakfast or weight‑loss friendly snack, delivering 22.5 g protein, 380 kcal and 7 g fiber in a single serving.
Best Chicken Keema recipe
A fragrant, protein‑packed Indian minced chicken dish cooked in a Kadai with a blend of whole spices, green garlic, spinach, peas and creamy curd. Inspired by a ChatGPT query and Chef Ranveer Brar’s tutorial, this recipe balances heat, earthiness and freshness for a comforting main course.
Desi Ghee Paratha (Traditional Chandni Chowk Style) (parota)
A classic Indian whole‑wheat paratha cooked in pure desi ghee, inspired by the famous Parathe Wali Gali of Chandni Chowk where 80‑90 varieties of parathas are made. This recipe uses authentic pure ghee for a flaky, buttery texture and is perfect for a hearty breakfast or a comforting dinner. Also known as parota.
Chicken Bhuna Masala
A flavorful Indian chicken bhuna masala made with bone‑in chicken, aromatic spices, yogurt, and ghee. The dish is cooked using the bhuna technique – frying the spices and chicken to lock in juices, resulting in a rich, slightly dry gravy perfect with rice or naan.
Maharashtrian Prawns Tawa Masala (Tawa Fry)
A quick and tangy Maharashtrian‑style prawns tawa masala packed with whole garlic, ginger, green chilies and a sour Kokum agal base. Perfect with hard pav or rice bhakri and a squeeze of lemon.
Cheap Chicken Tikka Masala
A budget-friendly version of classic Chicken Tikka Masala that uses a single garam masala blend and a few pantry staples. Juicy chicken thighs are marinated in yogurt, then seared and simmered in a rich tomato‑cream sauce. Ready in about an hour and perfect served over steamed rice.
Vegetable Dum Biryani
A fragrant Gujarati-style vegetable dum biryani made with basmati rice, yogurt-marinated vegetables, aromatic whole spices, and saffron-infused milk, cooked using the traditional dum method for a festive, flavorful meal.
Millet Flour Pav (Gluten‑Free Indian Bread Rolls)
A soft, airy, gluten‑free version of classic Indian pav made with a blend of millet flours, arrowroot, and a touch of psyllium husk for binding. The rolls are proofed, baked with a light oil glaze for a golden crust, and can be garnished with sesame and flax seeds. Perfect for breakfast, snacks, or as a side for curries.
Malayali Style Layered Parotta (parota)
Soft, flaky, and buttery Kerala-style parottas made at home without the traditional tossing technique. This recipe walks you through precise hydration, extensive kneading, resting, and generous ghee‑oil layering to achieve restaurant‑quality parottas. Also known as parota.
All Purpose Indian Base Gravy
A versatile Indian‑style base gravy that can be used for veg, vegan or non‑vegetarian curries. Made with a fragrant spice paste, caramelized onions, tomatoes and a silky cashew puree, this gravy stores well for up to a week in the fridge or six months in the freezer, saving you time on busy weeknights.
Moong Dal Bhajiya with Red Spicy Coconut Chutney
Crispy, golden moong dal bhajiyas (pakoras) served with a vibrant red spicy coconut chutney, perfect for monsoon evenings with a cup of cutting chai. This Indian snack combines coarsely ground soaked moong dal, fresh aromatics, and a fiery Kashmiri chili coconut sauce.
This Kebab is Delhi’s Holy Grail of Street Food
Authentic Old Delhi‑style mutton seekh kebabs made with ground goat meat, aromatic garam masala, chickpea flour binder, and grilled on a hot iron skewer over a charcoal sigri. Crispy on the outside, juicy and perfectly spiced on the inside.
Crispy Semolina Puff (Tea Time Snack)
A crunchy, flaky puff made only with semolina (suji), ghee and a few Indian spices. No wheat flour or maida is used – the dough is built from hot‑water‑infused semolina, layered with ghee and lightly fried in low‑heat oil so it puffs up perfectly. Ideal to serve with tea.
Steamed Chickpea Dal & Semolina Patties (Healthy Breakfast)
A light, protein‑rich Indian breakfast made with soaked chana dal and fine semolina (suji). The patties are steamed to a fluffy texture and can be pan‑fried for a crispy finish. No potatoes, wheat flour or oil‑heavy batter – just wholesome ingredients and simple steps.
Cauliflower Korma
A rich, creamy Indian cauliflower korma made with cashew‑yogurt puree, coconut milk, and aromatic whole spices. The dish balances sweet caramelized onions, gentle heat from Kashmiri chilies, and a silky gravy that pairs perfectly with rice, roti, naan or paratha. Also known as parota.
Easy Beef Curry
A flavorful Indian-style beef curry made in a pressure cooker and finished with a fragrant sauté of shallots, spices, and optional coconut milk. Perfect for a hearty dinner and adaptable for make‑ahead meals.