4 Recipes That Prove Indian Food is Easy

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The Best Butter Chicken

Ingredients

For the Chicken

• ½ cup plain yogurt
• Juice of 1 lemon
• 2 tsp garam masala
• 1 tsp Kashmiri chili powder
• 1 tsp ground coriander
• 1 tsp ground turmeric
• Kosher salt
• 1½ lb boneless skinless chicken thighs, cut into bite-sized pieces
• 3 Tbsp ghee

For the Sauce

• ½ cup unsalted butter
• 2 cups strained tomato sauce (passata)
• 1 Tbsp sugar
• 1 tsp Kashmiri chili powder
• 1½ tsp garam masala
• 2 Tbsp kasoori methi, divided
• Kosher salt
• 2 cups whipping (35%) cream, plus more for garnish
• 3-Ingredient Peas Pulao (recipe below), for serving
• Restaurant-Style Butter Naan (recipe below), for serving

Directions

To make the chicken

1. Add the yogurt, lemon juice, garam masala, chili powder, ground coriander, and turmeric to a bowl. Season with salt to taste and mix until well combined. Add the cut chicken thighs to the yogurt mixture and stir to coat. Cover and marinate for 10 minutes at room temperature.
2. Heat a large pot or Dutch oven on medium-high heat. Once hot, add the ghee and arrange the marinated chicken evenly in the pot, ensuring not to crowd the pot and working in batches if necessary. Brown the chicken for 2 to 3 minutes on each side, then transfer to a bowl. The chicken does not need to be cooked all the way through at this point.

To make the sauce

1. Reduce the heat to medium and add the butter, strained tomato sauce, sugar, chili powder, garam masala, and 1 Tbsp of the kasoori methi to the pot, and season with salt to taste. Cook on medium to medium-low heat, stirring often, for 15 minutes or until the tomatoes have reduced to a jammy consistency and the fats in the pot begin to sizzle along the edges.
2. Pour in the cream and mix until a creamy blush-colored sauce forms. Bring to a simmer and add the chicken. Simmer, stirring occasionally, until the chicken has completely cooked through, about 10 minutes.
3. Transfer to a serving dish and garnish with a drizzle of cream and a sprinkling of the remaining 1 Tbsp kasoori methi.
4. Serve with peas pulao and naan.

3-Ingredient Peas Pulao

Ingredients

• 2 cups basmati rice
• 1 cup frozen green peas
• 2 Tbsp canola oil
• 1 Tbsp cumin seeds

Directions

1. Place the rice in a bowl and cover with lukewarm water. Gently massage the grains until the water turns cloudy. Drain the water and repeat the process until the water runs clear. Soak for 30 minutes, then drain in a colander.
2. Bring a large pot of water to a rolling boil and add the drained rice. Stir and boil for 4 to 5 minutes, or until the rice still has a bit of bite. Add the frozen peas and stir, allowing them to warm through for 1 minute.
3. Drain the rice and peas and let them cool in the colander for 5 minutes, then transfer to a large baking sheet and spread out into 1 even layer (see note).
4. To a small saucepan on medium heat, add the oil. Once the oil is hot, add the cumin seeds and toast for 15 to 20 seconds. Pour the hot cumin and oil all over the rice. Then using a spoon or your hands, gently mix the rice to mix in the cumin.
5. Transfer to a plate to serve. Store leftovers in an airtight container in the fridge for up to 4 days.

Note: Cooling the rice helps ensure the grains don’t break when the hot spiced oil is mixed in at the end.

Restaurant-style Butter Naan

Ingredients

• ½ cup warm water
• ½ Tbsp instant yeast
• ½ Tbsp granulated sugar
• 3 cups all-purpose white flour
• ½ Tbsp kosher salt
• 1 Tbsp plain yogurt
• ½ cup milk (2% or whole)
• ¼ cup melted salted butter
• Chopped fresh coriander (cilantro), for garnish

Directions

1. To a small bowl, add the water, yeast, and sugar. Stir and allow to sit for 5 minutes. The mixture should become bubbly. If it does not, discard it, purchase new yeast, and start the recipe again.
2. Add the flour and salt to a large bowl and mix well to combine. Add the bloomed yeast, yogurt, and milk, and mix until a shaggy ball of dough forms. Transfer the dough to the counter and knead until a supple soft ball of dough forms, 5 to 6 minutes.
3. Place the dough ball back in the bowl, cover with plastic wrap, and allow to rest in a warm place for 1½ hours or until doubled in volume.
4. Preheat the oven to 500°F.
5. Divide the dough into 5 equal pieces. Roll each portion into a long oval shape, using a rolling pin and a little extra flour on the counter if necessary.
6. Place 3 naan on a baking sheet. Bake for 5 to 6 minutes or until the bottom has slightly browned. Flip over and bake for an additional 3 to 4 minutes to brown the other side. Transfer to a platter and tent with foil to keep warm. Repeat this process with the remaining 2 naan.
7. Brush the baked naan with plenty of melted butter. Garnish with fresh coriander.

Note: To transform butter naan into garlic naan, simply sprinkle ½ Tbsp of chopped garlic over the surface of the rolled dough. Using a rolling pin, roll over the garlic to press it into the dough before baking.

Paneer Tikka Pizza

Ingredients

For the Paneer Tikka

• 1½ cups paneer, cut into small dice
• 2 Tbsp plain yogurt
• Juice of ½ lemon
• 3 cloves garlic, finely grated
• ½ Tbsp finely grated ginger
• 1 Tbsp kasoori methi
• 1 tsp garam masala
• 2 tsp chaat masala
• 1 tsp Kashmiri chili powder
• 1½ tsp kosher salt

For the Sauce

• 1½ cups strained tomato sauce (passata)
• 1½ tsp garam masala
• 1 Tbsp kasoori methi
• 1 tsp cayenne chili powder
• 1 tsp garlic powder
• Kosher salt

For Assembly

• 1 ball of store-bought pizza dough, divided in 2
• All-purpose flour, for dusting
• 3 cups grated mozzarella
• ½ cup thinly sliced green peppers
• ½ cup thinly sliced red onions
• Fresh coriander (cilantro) leaves, for garnish

Directions

To make the paneer tikka

1. To a medium bowl, add the paneer, yogurt, lemon juice, garlic, ginger, kasoori methi, garam masala, chaat masala, Kashmiri chili powder, and salt. Toss to combine and let marinate for 15 minutes at room temperature.

To make the sauce

1. In a small bowl, whisk together the strained tomato sauce, garam masala, kasoori methi, cayenne chili powder, garlic powder, and salt to taste.
2. Place a pizza stone or cast-iron pizza pan in the oven, and preheat to 500°F.

To assemble

1. Roll out half of the pizza dough on a floured counter (to avoid sticking) until about 10 inches (25 cm) in diameter and about ¼ inch (6 mm) thick. Transfer to a floured pizza peel.
2. Pour half the sauce in the center of the rolled dough, and gently spread it out, reserving an inch (2.5 cm) of dough for the crust. Top with half the mozzarella, half the green peppers, and half the red onions. Arrange half the marinated paneer evenly overtop. Repeat with the remaining dough, sauce, and toppings (while your first pizza bakes).
3. Transfer the prepared pizza to the heated pizza stone and bake for 12 to 15 minutes or until the bottom and crust are a deep golden brown and the cheese on top begins to bubble and brown.
4. Remove from the oven and transfer to a cutting board. Allow to rest for 5 minutes. Garnish with fresh coriander leaves and cut into slices. Enjoy hot!

20-Minute Coconut Fish Korma

Ingredients

• 1 Tbsp canola oil
• 1 Tbsp ghee
• 3 green cardamom pods
• 2 cloves
• 1 star anise
• 1 cinnamon stick
• 1 bay leaf
• 1 medium yellow onion, finely chopped
• 4 Thai green chilis
• 5 cloves garlic
• 2-inch (5 cm) knob ginger, peeled and sliced
• ¼ cup raw cashews
• 2 cups water, divided
• 2 cups canned coconut milk
• Kosher salt
• 4 grouper steaks (about 2 lb/1 kg)
• 1 medium tomato, quartered
• ¼ cup chopped fresh coriander (cilantro)
• ¼ cup chopped mint
• Juice of ½ lemon
• Classic Basmati Rice (recipe below), for serving

Directions

1. To a large pot on medium heat, add the oil and ghee. Once the oil is hot, add the cardamom, cloves, star anise, cinnamon stick, and bay leaf. Sauté for 15 to 20 seconds, until fragrant. Add the onion, and sauté for 3 to 4 minutes or until softened and translucent.
2. To a small blender, add the chilis, garlic, and ginger, and blend into a smooth paste. Add this paste to the onions and cook for 15 to 20 seconds, until fragrant.
3. To the same blender, add the cashews and ½ cup of the water. Blend until a smooth cream forms.
4. Add the remaining 1½ cups of water to the pot, followed by the cashew cream, coconut milk, and salt to taste. Increase the heat to medium-high and bring to a simmer.
5. Reduce the heat to medium and gently lower in the grouper steaks. Spoon some of the coconut broth over the steaks, cover the pot, and let the fish gently cook for 8 minutes or until almost cooked through. Add the quartered tomato, cover the pot again, and simmer for an additional 2 minutes or until the fish has completely cooked through.
6. Remove from the heat and gently stir in the fresh coriander, mint, and lemon juice. Serve with hot rice.

Classic Basmati Rice

Directions

Follow this technique, and you will have beautiful long grains of unbroken rice every single time, I promise.

1. Place the rice in a bowl and cover with lukewarm water. Gently massage the grains until the water turns cloudy. Drain the water and repeat the process until the water runs clear. Soak for 30 minutes.
2. Bring a large pot of water to a rolling boil. Drain the soaked rice in a colander and add the rice to the boiling water. Stir and boil for 5 to 6 minutes or until the rice is tender but still has a little bit of bite.
3. Drain the rice in a colander and let it sit for 10 minutes, then transfer to a serving dish.
4. Store any leftover rice in an airtight container in the fridge for up to 4 days.

Mango Lassi Cake

Ingredients

For the Cake

• ½ cup unsalted butter, at room temperature
• ½ cup canola oil
• 1½ cups granulated sugar
• 4 large eggs
• 2 tsp ground cardamom
• Pinch saffron threads, crushed
• 3 cups all-purpose white flour
• 1 Tbsp baking powder
• ¾ tsp kosher salt
• 1¼ cups buttermilk

For the Mango Syrup

• ¼ cup sugar
• ¼ cup water
• ¼ cup tinned kesar or alphonso mango pulp

For the Mango Cream

• 3 cups cold whipping (35%) cream
• 3 Tbsp icing sugar
• ¾ cup kesar or alphonso mango pulp

For Assembly

• 1½ cups peeled and chopped ripe mango
• ⅓ cup chopped pistachios

Directions

To prepare the cake

1. Preheat the oven to 350°F. Grease and line two 9-inch (23 cm) round cake pans with butter and parchment paper.
2. Cream together the butter, oil, and sugar using a stand mixer or with an electric hand mixer in a large bowl, until light and creamy. Add 1 egg and mix until incorporated. Repeat 1 by 1 with the remaining eggs. Add the cardamom and saffron, and mix to combine.
3. To a separate bowl, add the flour, baking powder, and salt. Whisk together.
4. Add one-quarter of the dry ingredients to the butter mixture, and gently mix on the lowest setting of a stand mixer or with an electric mixer. Add one-quarter of the buttermilk, and mix again. Repeat the process for the remaining dry ingredients and buttermilk until just incorporated.
5. Divide the batter evenly between the 2 prepared cake pans and bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool in their tins for 10 minutes before inverting onto a wire rack to cool completely.

To prepare the mango syrup

1. Add the sugar, water, and mango pulp to a small saucepan. Bring to a simmer and cook for 5 minutes or until the sugar has dissolved. Allow to cool completely.
2. Brush a thin layer of the cooled syrup over the tops of the cake rounds and let it soak for 5 to 10 minutes. Repeat 1 more time.

To prepare the mango cream

1. Whisk the cream with the icing sugar in a large bowl until stiff peaks form. Fold in the mango pulp until just incorporated.

To assemble

1. Top 1 cake layer with half of the mango cream and spread to cover. Scatter half the chopped mango and half the crushed pistachios overtop.
2. Add the second cake layer on top (syrup side facing the cream). Top with the remaining mango cream, chopped mango, and crushed pistachios.
3. Cut into slices and serve. Store leftovers in an airtight container in the fridge for up to 3 days.