With its unusual and complex spices, it may seem daunting to cook your favorite Indian dishes at home. But, if you stock your kitchen with several essential ingredients of Indian cuisine, you can easily prepare these dishes and enjoy that lively, spicy taste whenever you want.
1. Murg Makhani (Butter Chicken)
Murg Makhani (butter chicken) is one of the most favorites at any Indian restaurant in the West since it is very delicious. This sultry poultry dish tastes great with naan, kaali daal (black lentils), and a green salad.
If you have a spice drawer beforehand, the only ingredient you need is kasuri methi (dried fenugreek leaves). This recipe just requires common ingredients such as chicken stock, olive oil, ginger, onion, garlic, butter, and tomato puree. The chicken is marinated twice, firstly in a dry rub and secondly in a yogurt mixture, which makes the chicken moist and flavorful.
2. Tandoori Chicken
All those who have tried tandoori chicken seem to fall in love with this famous Indian barbecue chicken recipe. Although this dish is traditionally cooked in a clay oven, you can prepare it in a regular oven or on the grill. You need to plan ahead since the coated chicken should sit in the refrigerator for at least 6 hours or even overnight. You can also sear the marinated chicken cubes first on the stovetop in order to achieve that signature tandoori char.
3. Instant Pot Butter Chicken
If you love murg makhani but don’t have much time in the chicken, try cooking Instant Pot butter chicken. It has all the delicious flavors of tomatoes, garlic, ginger, butter, cream, and spices such as garam masala, cumin, and coriander without having to marinate.
4. Chicken Tikka Masala
Chicken tikka masala is a delicious grilled chicken dish that has a thick, creamy gravy and really unforgettable just after the first bite. A tomato-yogurt sauce is spiced with garlic, ginger, chili, and garam masala, the ubiquitous Indian spice blend. The chicken needs to be marinated overnight, grilled, and then cooked in a slightly smoky gravy. It is best to serve this dish over basmati rice with warm naan bread for soaking up the sauce.