4 Indian Recipes: Classic Dishes That You'll Love

Liputan6.com, Jakarta Indian recipes are loved all around the world because of their rich flavors, spices, and unique cooking styles. From creamy curries to crispy snacks, Indian food offers something for everyone. Many people enjoy exploring Indian recipes at home to bring a taste of India to their kitchen.

Indian food is known for using a wide variety of spices like turmeric, cumin, coriander, and cardamom. These spices not only make the dishes tasty but also add beautiful colors and aromas. Indian recipes often include ingredients like rice, lentils, vegetables, and meat, which make the meals both filling and nutritious.

In this article, we will share four popular Indian recipes that are easy to make at home. From the tasty samosa to the famous butter chicken, each of these Indian recipes is perfect if you want something flavorful to serve on your table. We gathered these recipes from various sources, Sunday (14/9/2025).

Indian chicken curry is a flavorful dish made with tender chicken pieces simmered in a spiced onion, tomato, and yogurt-based sauce. It is enjoyed with rice or flatbreads like roti and naan, and is known for its balance of heat, aroma, and rich taste.

Ingredients:

- 500g chicken (bone-in or boneless, cut into medium pieces)

- 2 large onions, finely chopped

- 2 tomatoes, pureed

- 3 tablespoons plain yogurt

- 2 tablespoons cooking oil or ghee

- 1 tablespoon ginger-garlic paste

- 2 green chilies, slit

- 1 teaspoon cumin seeds

- 2 teaspoons coriander powder

- 1 teaspoon turmeric powder

- 2 teaspoons red chili powder (adjust to taste)

- 2 teaspoons garam masala

- Fresh cilantro leaves, chopped (for garnish)

- Salt, to taste

- 1 ½ cups water

Instructions:

1. Heat oil or ghee in a deep pan. Add cumin seeds and let them splutter for a few seconds until aromatic.

2. Add chopped onions and sauté on medium heat until golden brown. Don't forget to stir them regularly so they don't burn.

3. Mix in the ginger-garlic paste and green chilies, cooking for 1–2 minutes until the raw smell disappears.

4. Add the tomato puree and cook until the oil starts to separate from the mixture, which shows the base is well-cooked.

5. Stir in turmeric, coriander, and red chili powder. Cook the spices for a minute to release their flavors.

6. Add the chicken pieces and mix well so they are coated with the masala. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned.

7. Lower the heat and add yogurt, mixing quickly to prevent curdling. Cook until the sauce thickens slightly.

8. Pour in water, stir, and bring the curry to a gentle boil. Cover and simmer for 20–25 minutes until the chicken is fully cooked and tender.

9. Sprinkle garam masala and stir well. Let it rest for 2 minutes so the flavors blend.

10. Garnish with fresh cilantro leaves before serving.

Samosa is one of the most popular Indian recipes, known for its crisp, golden pastry filled with a spiced potato and pea mixture. This tasty Indian snack often served with tangy chutneys and enjoyed as street food or a tea-time treat.

Ingredients:

For the dough:

- 2 cups all-purpose flour

- 4 tablespoons oil or ghee

- ½ teaspoon carom seeds (ajwain)

- ½ teaspoon salt

- ½ cup water (adjust as needed)

For the filling:

- 3 medium potatoes, boiled and mashed

- ½ cup green peas, boiled

- 1 tablespoon oil

- 1 teaspoon cumin seeds

- 1 teaspoon ginger, finely grated

- 2 green chilies, finely chopped

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 1 teaspoon cumin powder

- ½ teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust to taste)

- 2 tablespoons fresh cilantro, chopped

- Salt, to taste

- Oil, for deep frying

Instructions:

1. In a mixing bowl, combine flour, carom seeds, and salt. Add oil or ghee and rub it into the flour until it looks crumbly. Slowly add water, a little at a time, and knead into a firm dough. Cover with a damp cloth and rest for 30 minutes.

2. Heat oil in a pan for the filling. Add cumin seeds and let them splutter. Stir in ginger and green chilies, cooking for about a minute until fragrant.

3. Add peas, mashed potatoes, and all the powdered spices. Mix well and cook for 3–4 minutes, letting the flavors combine. Stir in fresh cilantro, then turn off the heat. Allow the filling to cool.

4. Divide the dough into equal balls. Roll each ball into a circle about 6 inches in diameter, then cut it in half to form two semi-circles.

5. Take one semi-circle and form a cone by folding and sealing the edges with a little water. Fill the cone with the potato mixture, leaving some space at the top. Seal the open edge firmly, pressing tightly to avoid leaks. Repeat with the remaining dough and filling.

6. Heat oil in a deep pan over medium flame. Once hot, slide in a few samosas at a time and fry slowly on medium-low heat until golden and crisp. Turn them occasionally to make sure that they are fried evenly.

7. Remove and drain on paper towels. Serve the samosas hot with mint or tamarind chutney.

Butter chicken, also known as Murgh Makhani, is one of the most beloved Indian recipes un the world. It is made with marinated chicken cooked in a rich, creamy tomato-based sauce with butter and aromatic spices. This dish is often enjoyed with naan or basmati rice.

Ingredients:

For the chicken marinade:

- 500g boneless chicken, cut into medium cubes

- ½ cup plain yogurt

- 1 tablespoon ginger-garlic paste

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- 1 tablespoon lemon juice

- Salt, to taste

For the sauce:

- 3 tablespoons butter

- 2 tablespoons oil

- 2 large onions, finely chopped

- 2 tomatoes, pureed

- 2 tablespoons tomato paste

- 2 teaspoons ginger-garlic paste

- 2 teaspoons red chili powder (adjust to taste)

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- ½ cup heavy cream

- 1 cup water (adjust for consistency)

- 2 tablespoons fresh cilantro, chopped (for garnish)

- Salt, to taste

Instructions:

1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Add chicken pieces, coat them well, and marinate for at least 1 hour (overnight for best flavor).

2. Heat oil in a pan, add marinated chicken, and cook on medium heat until lightly browned and nearly cooked through. Remove and set aside.

3. In the same pan, melt butter with a little oil. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 1–2 minutes until fragrant.

4. Add tomato puree and tomato paste. Cook on medium heat until the oil begins to separate, showing the sauce base is ready.

5. Mix in red chili powder, cumin powder, coriander powder, and salt. Cook the spices for a minute to enhance their flavor.

6. Return the chicken pieces to the pan, stirring them into the sauce. Add water and simmer for 10–15 minutes until the chicken is fully cooked and tender.

7. Lower the heat and stir in heavy cream. Let it cook gently for 2–3 minutes without boiling, which keeps the sauce creamy and smooth.

8. Sprinkle garam masala, mix, and let the curry rest for 2 minutes to absorb the flavors.

9. Garnish with fresh cilantro and serve hot with naan or basmati rice.

Chicken tikka masala is a famous Indian dish made with marinated chicken pieces that are grilled or pan-fried, then simmered in a creamy tomato-based sauce with spices. It is rich, flavorful, and often enjoyed with naan or rice.

Ingredients:

For the chicken marinade:

- 500g boneless chicken, cut into bite-sized pieces

- ½ cup plain yogurt

- 1 tablespoon lemon juice

- 1 tablespoon ginger-garlic paste

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon garam masala

- Salt, to taste

For the sauce:

- 2 tablespoons oil or ghee

- 2 tablespoons butter

- 2 medium onions, finely chopped

- 2 large tomatoes, pureed

- 2 tablespoons tomato paste

- 2 teaspoons ginger-garlic paste

- 2 teaspoons red chili powder (adjust to taste)

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- ½ cup heavy cream

- 1 cup water (adjust for consistency)

- Fresh cilantro, chopped (for garnish)

- Salt, to taste

Instructions:

1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, cumin, garam masala, and salt. Add chicken pieces and coat well. Cover and marinate for at least 1 hour, or overnight for a deeper flavor.

2. Heat a grill pan or skillet, drizzle a little oil, and cook the marinated chicken on medium heat until slightly charred and cooked through. Set aside.

3. In another deep pan, heat oil and butter together. Add chopped onions and sauté until golden brown, stirring often.

4. Stir in ginger-garlic paste and cook for 1–2 minutes until fragrant. Add tomato puree and tomato paste, then cook until the oil begins to separate from the mixture.

5. Mix in chili powder, cumin powder, coriander powder, and salt. Cook the spices for a minute to bring out their aroma.

6. Add the grilled chicken pieces to the sauce and stir well. Pour in water, cover, and simmer for 10–12 minutes so the flavors blend and the chicken becomes tender.

7. Lower the heat, stir in cream, and let it cook gently for another 2–3 minutes without boiling. Sprinkle garam masala and stir once more.

8. Garnish with chopped cilantro and serve hot with naan or basmati rice.