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Indian Vegetable Rice
Dinner Indian

Indian Vegetable Rice

4.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
  2. 2 Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.

By Neena

Kurkuri Bhindi (Crispy Okra) in the Air Fryer
Dinner Indian

Kurkuri Bhindi (Crispy Okra) in the Air Fryer

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place thawed okra in a bowl. Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  2. 2 Meanwhile, heat oil in a skillet over medium heat. Stir in gram flour, salt, chili powder, coriander, chaat masala, cumin, and amchoor; cook and stir until fragrant, about 2 minutes. Remove from the heat and add to okra; mix until okra is fully coated. Transfer okra to the air fryer basket.
  3. 3 Cook in the preheated air fryer for 5 minutes. Flip okra and continue to cook, flipping in 5-minute intervals, until cooked through and crispy, 5 to 10 more minutes.

By Hindustanisakhisaheli

Indian Masala Chicken Wings
Dinner Indian

Indian Masala Chicken Wings

4.9

Prep
10 min
Cook
15 min
Total
265 min

Instructions

  1. 1 Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
  2. 2 Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By MICHELLE CHEN

Chicken Tikka Kebabs
Dinner Indian

Chicken Tikka Kebabs

5.0

Prep
10 min
Cook
15 min
Total
265 min

Instructions

  1. 1 Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
  2. 2 Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MyNutriCounter

Cilantro Chutney Chicken
Dinner Indian

Cilantro Chutney Chicken

4.1

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
  3. 3 Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
  4. 4 Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
  5. 5 Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

By YAKUTA

Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)
Dinner Indian

Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)

4.4

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Combine yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt, and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add salmon and toss until well coated with the marinade. Refrigerate 8 hours to overnight.
  2. 2 Preheat the broiler. Lightly grease a baking pan.
  3. 3 Remove salmon from marinade and shake off excess; discard remaining marinade. Place on prepared pan and broil in preheated oven until salmon flakes easily with a fork, 5 to 7 minutes per side.

By jpmcminn

Indian Kale with Chickpeas
Dinner Indian

Indian Kale with Chickpeas

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
  2. 2 Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

By Lady Laff

Indian Saag
Dinner Indian

Indian Saag

4.0

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Melt butter in a large skillet or wok over medium-high heat; cook and stir turmeric, cumin seed, chile pepper, and garlic until fragrant, about 2 minutes.
  2. 2 Stir in chopped mustard greens and spinach a little at a time, adding the tougher stems and thicker leaves first. Cook and stir until greens are thoroughly wilted.
  3. 3 Stir in ground cumin, coriander, and salt. Cover, reduce heat, and simmer until greens are tender, about 10 minutes; add water as needed to keep greens moist.

By VALONE

Pakistani Chicken Karahi
Dinner Indian

Pakistani Chicken Karahi

4.3

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
  2. 2 Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  3. 3 Sprinkle cilantro leaves over chicken and cook until leaves look slightly wilted, about 30 seconds.

By creativecookie

Lentils And Spinach
Dinner Indian

Lentils And Spinach

4.3

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
  2. 2 Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
  3. 3 Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

By A W Hayes

Indian-Style "Chettinad" Chicken
Dinner Indian

Indian-Style "Chettinad" Chicken

5.0

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
  2. 2 Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.

By Kavin Fatehchand

Pakistani Potato Chicken
Dinner Indian

Pakistani Potato Chicken

3.8

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
  2. 2 Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
  3. 3 Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

By Fatma Athar

Indian Carrots, Peas and Potatoes
Dinner Indian

Indian Carrots, Peas and Potatoes

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
  2. 2 Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

By MTORRES3

Spiced Chickpeas (Chole)
Dinner Indian

Spiced Chickpeas (Chole)

4.4

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.

By Allrecipes Member

Grilled Tandoori Chicken Thighs
Dinner Indian

Grilled Tandoori Chicken Thighs

4.5

Prep
10 min
Cook
45 min
Total
535 min

Instructions

  1. 1 Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  2. 2 Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.
  3. 3 Preheat an outdoor grill for direct medium heat and lightly oil the grate.
  4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.
  5. 5 Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By DIANA F

Indian Chicken Tikka Skewers
Dinner Indian

Indian Chicken Tikka Skewers

3.0

Prep
10 min
Cook
20 min
Total
765 min

Instructions

  1. 1 Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
  2. 2 Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
  3. 3 Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
  4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

By Melissa Banks

Indian-Style Rice with Cashews, Raisins, and Turmeric
Dinner Indian

Indian-Style Rice with Cashews, Raisins, and Turmeric

4.6

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Stir in rice; cook for 2 minutes. Add chicken stock, coconut milk, cashews, raisins, salt, bay leaf, cumin, coriander, turmeric, and pepper flakes. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

By MICHELLE0011

Palak Paneer (Spinach Curry)
Dinner Indian

Palak Paneer (Spinach Curry)

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
  2. 2 Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
  3. 3 Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

By International Recipes

Indian Barbeque Chicken
Dinner Indian

Indian Barbeque Chicken

3.9

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
  2. 2 Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
  3. 3 Preheat grill for medium heat.
  4. 4 Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

By SHECOOKS2

Pakistani-Style Roast Chicken Thighs
Dinner Indian

Pakistani-Style Roast Chicken Thighs

4.4

Prep
15 min
Cook
45 min
Total
300 min

Instructions

  1. 1 Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
  2. 2 Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
  4. 4 Bake in the preheated oven until tender and juicy, about 45 minutes.

By NutmegBunny

Baked Onion Bhajis
Dinner Indian

Baked Onion Bhajis

4.3

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Cook the onions: Heat oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Mix in chili powder, then stir in turmeric, coriander, cumin, and ginger until well combined. Remove from the heat.
  3. 3 Make the batter: Mix chickpea flour, cumin, coriander, and salt together in a bowl until well combined. Mix in onions and tomato purée, then add a little water until mixture is wet and easy to stir.
  4. 4 Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
  5. 5 Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 more minutes.

By honeyandspice

Spiced Turnips (Shalgam Masala)
Dinner Indian

Spiced Turnips (Shalgam Masala)

4.8

Prep
20 min
Cook
36 min
Total
56 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
  2. 2 Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

By Kathleen Woods Rubino

Slow Cooker Chicken Tikka Masala
Dinner Indian

Slow Cooker Chicken Tikka Masala

4.3

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Stir tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander together in a slow cooker until well-mixed. Place chicken thighs in tomato mixture.
  2. 2 Cook on High for 3 to 4 hours (or on Low for 6 to 8 hours). Stir yogurt and cilantro into chicken mixture.

By Les Thompson

Chole Saag
Dinner Indian

Chole Saag

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.

By Kristin Turrell

Vegetarian Bean Curry
Dinner Indian

Vegetarian Bean Curry

4.4

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add onion; cook until tender. Add lentils, curry powder, garlic, cumin, and cayenne pepper; cook, stirring constantly, about 2 minutes.
  2. 2 Stir in tomatoes, garbanzo beans, kidney beans, and raisins; season with salt and black pepper. Reduce heat to low; simmer, stirring occasionally, for at least 1 hour.

By Michelle

Indian-Spiced Roast Chicken
Dinner Indian

Indian-Spiced Roast Chicken

Prep
10 min
Cook
90 min
Total
350 min

Instructions

  1. 1 Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
  2. 2 Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Yen

Indian Shrimp Curry
Dinner Indian

Indian Shrimp Curry

4.6

Prep
15 min
Cook
20 min
Total
37 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
  3. 3 Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
  4. 4 Stir in shrimp and cilantro; simmer until shrimp is warmed through, about 1 minute.
  5. 5 Serve and enjoy!

By Jacqueline B