You've gotta check out these 10 best Indian food recipes that'll leave everyone wanting seconds! Start with Chana Masala, a chickpea dish that's bursting with flavor, and then whip up some Aloo Gobi for that perfect potato-cauliflower combo. Don't miss Saag Paneer, creamy and oh-so-good! If you're feeling fancy, Tandoori Chicken will wow your taste buds, while Chicken Tikka Masala keeps it classic. And let's not forget crispy Homemade Samosas and fun Pani Puri for snacks! Give Indian Butter Chicken a try too; it's a crowd-pleaser. Stick around to discover even more yummy goodness!
Main Points
- Chana Masala: A flavorful chickpea dish from Punjab, perfect with rice or naan, rich in spices and nutrition.
- Tandoori Chicken: Marinated in yogurt and spices, this smoky chicken is a favorite, typically grilled or baked for delicious results.
- Aloo Gobi: A classic vegetarian dish featuring potatoes and cauliflower, seasoned with turmeric and cumin, ideal for quick weeknight dinners.
- Chicken Tikka Masala: Tender marinated chicken in creamy tomato sauce, best served with naan or basmati rice for a satisfying meal.
- Homemade Samosas: Crispy pastries filled with spiced potatoes, versatile in fillings, and perfect as an appetizer with chutneys for added flavor.
Chana Masala
Chana Masala, a beloved dish from the heart of Punjab, is celebrated for its rich flavors and aromatic spices. This chickpea curry isn't only a staple in Indian households but has also made its way into global cuisine, appealing to vegetarians and meat-lovers alike. The combination of tender chickpeas simmered in a spiced tomato gravy makes for a satisfying meal that can be enjoyed with various accompaniments such as rice, naan, or roti.
Its versatility allows for numerous modifications, so you can easily modify the ingredients to suit your taste preferences. Creating the perfect Chana Masala is an art that balances spices with the natural flavors of the chickpeas. Whether you're preparing it for a weeknight dinner or a festive gathering, this dish is sure to impress your family and friends.
The use of fresh ingredients like garlic, ginger, and tomatoes, paired with the warmth of spices, brings depth and character to the dish. Let's explore the recipe and bring this delightful curry to your table.
Ingredients:
- 2 cups chickpeas (soaked overnight and boiled)
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 2 tablespoons ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 2 tablespoons oil (vegetable or ghee)
- Salt to taste
- Fresh cilantro for garnish
- 1 cup water (adjust as needed)
To prepare Chana Masala, heat the oil in a large pan over medium heat. Add the cumin seeds and let them splutter, then add the finely chopped onions, sautéeing until they turn golden brown. Incorporate the ginger-garlic paste and green chilies, cooking for a few minutes until fragrant.
Mix in the pureed tomatoes and cook until the mixture thickens and oil separates from the gravy. Add the boiled chickpeas along with the coriander powder, cumin powder, turmeric powder, and salt. Pour in the water, bringing it to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
Finish by stirring in the garam masala and garnishing with fresh cilantro. When cooking Chana Masala, feel free to adjust the spice levels according to your preference. For a richer flavor, consider adding a dollop of butter or cream just before serving.
If you prefer a thicker gravy, let it simmer longer without adding too much water. Additionally, if you want to improve the dish's complexity, try adding a pinch of amchur (dried mango powder) or a splash of lemon juice for a zesty kick. Enjoy your homemade Chana Masala with your choice of sides!
Aloo Roti
Aloo Roti is a delightful and comforting flatbread that combines the creaminess of mashed potatoes with the wholesome goodness of whole wheat flour. This dish isn't only a staple in many Indian households but also a wonderful way to celebrate the flavors of home cooking.
Aloo Roti can be customized with various spices, giving it a unique twist to suit individual tastes. Whether enjoyed as a morning meal with yogurt and pickles or as a side to a flavorful curry, this versatile dish is sure to please.
Making Aloo Roti is an efficient way to use leftover potatoes, making it a practical choice for busy weeknights. The dough is simple to prepare, requiring just the right amount of seasoning to create a deliciously soft and pliable roti.
Once cooked on a hot griddle, brushing the rotis with ghee or butter adds a touch of richness that improves the complete flavor experience. With just a few steps, you can whip up Aloo Roti that the whole family will love.
Ingredients:
- 2 cups whole wheat flour
- 2 medium-sized potatoes, boiled and mashed
- 1 teaspoon cumin seeds (optional)
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala (optional)
- Salt to taste
- Ghee or butter for brushing
- Water as needed for kneading (if necessary)
Cooking Instructions:
In a large mixing bowl, combine the mashed potatoes, whole wheat flour, cumin seeds, red chili powder, garam masala, and salt. Mix well until all ingredients are evenly incorporated.
If the mixture feels too dry, add a little water to help form a soft dough. Knead the dough for a few minutes until smooth, then cover it with a damp cloth and let it rest for about 15-20 minutes.
After resting, divide the dough into equal-sized balls. Roll each ball into a thin circle using a rolling pin, dusting with a bit of flour to prevent sticking.
Heat a tava (griddle) over medium heat, and once hot, place the rolled roti on the tava. Cook for about 1-2 minutes on each side, or until golden brown, brushing lightly with ghee or butter if desired.
Extra Tips:
To make your Aloo Roti even more flavorful, consider adding finely chopped fresh herbs such as cilantro or green chilies into the dough mixture.
You can also experiment with different spices based on your preference, such as ajwain (carom seeds) or dried fenugreek leaves for added aroma. If you're short on time, using store-bought mashed potatoes can simplify the preparation.
Remember to keep the rotis warm in a covered container while you cook the rest, ensuring they stay soft and delicious until serving.
Aloo Gobi
Aloo Gobi is a classic vegetarian dish that embodies the essence of Indian home cooking. This comforting combination of potatoes and cauliflower is infused with aromatic spices, making it a staple in many households. The vibrant yellow hue from turmeric, along with the earthy flavors of cumin and coriander, creates a mouthwatering experience that's both satisfying and nutritious.
Aloo Gobi isn't only delicious but also easy to prepare, taking just around 45 minutes from start to finish, making it a perfect choice for a weeknight dinner or special gatherings.
This dish is incredibly versatile and can be enjoyed with various Indian breads like roti or naan, as well as paired with steamed rice. Additionally, you can customize the recipe by adding ingredients such as peas or tomatoes, which can improve both the flavor and nutritional value of the dish.
Whether served as part of a larger meal or enjoyed on its own, Aloo Gobi holds a special place in Indian cuisine, making it a beloved choice for both everyday meals and festive occasions.
Ingredients:
- 2 medium potatoes, peeled and diced
- 1 medium cauliflower, cut into florets
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish (optional)
- Water, as needed
- 1 cup green peas (optional)
- 1 medium tomato, chopped (optional)
Cooking Instructions:
In a large pan, heat the vegetable oil over medium heat and add the cumin seeds. Once they splutter, add the diced potatoes and cauliflower florets, sautéing for about 5 minutes until they begin to soften.
Add the turmeric, coriander, garam masala, red chili powder, and salt, stirring well to coat the vegetables in the spices. If using, add chopped tomatoes and green peas at this point.
Pour in a splash of water to prevent sticking, cover the pan, and cook for about 20 minutes, stirring occasionally, until the vegetables are tender. Garnish with fresh cilantro if desired before serving.
Extra Tips:
For a more intense flavor, consider roasting the potatoes and cauliflower in the oven before adding them to the spices. This will bring out their natural sweetness and add a delightful smoky taste to the dish.
Additionally, adjust the level of spices according to your preference; feel free to experiment with different combinations to make the dish your own. Remember to serve Aloo Gobi hot for the best flavor experience, and enjoy it with your favorite Indian bread or rice for a complete meal.
Saag Paneer
Saag Paneer is a delightful North Indian dish that combines the earthy flavors of spinach with the creamy texture of paneer. This vegetarian meal isn't only satisfying but also packed with essential nutrients, making it a perfect choice for those looking to maintain a healthy diet.
The vibrant green color of the dish is appealing, and its rich blend of spices creates a wonderful harmony of taste that can boost any meal. Whether you're serving it at a dinner party or enjoying a cozy weeknight dinner, Saag Paneer is sure to impress.
Making Saag Paneer at home is simpler than you might think. With just a few fresh ingredients and some staple spices, you can create a restaurant-quality dish in your own kitchen. While fresh spinach is ideal, using frozen spinach can save time and effort without sacrificing flavor.
Pair this dish with naan, roti, or basmati rice for a complete and satisfying dining experience. Here's how you can make this delicious dish.
Ingredients:
- 2 cups fresh spinach (or 1 cup frozen spinach)
- 200 grams paneer, cubed
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2-3 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste
- 2-3 tablespoons oil or ghee
- Salt to taste
- Fresh cream (optional, for garnish)
Instructions:
Start by blanching the spinach in boiling water for about 2 minutes, then transfer it to cold water to retain its vibrant color. Once cooled, blend the spinach into a smooth paste and set aside.
In a pan, heat oil or ghee over medium heat, add cumin seeds, and allow them to splutter. Next, add the chopped onions and sauté until golden brown. Incorporate the ginger-garlic paste, green chilies, and the pureed tomatoes, cooking until the oil separates from the mixture.
Add coriander powder, salt, and the spinach paste, mixing well. Finally, gently fold in the paneer cubes and sprinkle garam masala over the top. Cook for a few minutes until everything is heated through and well combined.
Extra Tips:
For added richness, consider adding a splash of cream towards the end of cooking or use a combination of paneer and yogurt for a tangy flavor.
You can also experiment with the spices according to your taste; for instance, adding a pinch of turmeric can improve the color and flavor. If using frozen spinach, remember to thaw and drain excess water before blending to guarantee a thick consistency.
Enjoy your Saag Paneer with a side of pickles or yogurt for an authentic Indian dining experience!
Tandoori Chicken
Tandoori Chicken is a vibrant and aromatic dish that has captured the hearts and taste buds of food lovers around the globe. This dish originates from the Indian subcontinent and is known for its exquisite flavors and smoky essence. The secret to perfect Tandoori Chicken lies in the marination process, where the chicken is soaked in a mixture of yogurt, spices, and lemon juice, allowing the flavors to meld beautifully.
Traditionally cooked in a tandoor, this high-heat clay oven imparts a unique charred flavor that's hard to replicate using conventional cooking methods. Nonetheless, with a few adjustments, you can recreate this mouthwatering dish right in your own kitchen.
To prepare Tandoori Chicken, you'll need to set aside some time for marination, as this step is essential for achieving the best flavor. The longer the chicken marinates, the more tender and flavorful it will become. While a tandoor is ideal for cooking, you can also use a grill or an oven to achieve similar results.
Whether served as a main course or as part of a larger spread, Tandoori Chicken is sure to impress your family and guests with its bold flavors and beautiful presentation.
Ingredients:
- 1 kg chicken (cut into pieces)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon paprika (for color)
- 1 teaspoon turmeric powder
- 2 teaspoons salt (or to taste)
- 4 cloves garlic (minced)
- 1-inch piece ginger (grated)
- Fresh coriander (for garnish)
To prepare Tandoori Chicken, begin by mixing all the marinade ingredients—the yogurt, lemon juice, vegetable oil, ground cumin, ground coriander, garam masala, paprika, turmeric, salt, garlic, and ginger—in a large bowl until well combined.
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
Once marinated, preheat your grill or oven to 200°C (400°F). Place the chicken on the grill or a baking tray lined with foil and cook for about 25-30 minutes, turning occasionally, until the chicken is cooked through and has a nice charred appearance.
For the best results, consider using bone-in, skinless chicken pieces, as they tend to retain moisture better during cooking. If you want to add an extra layer of flavor, you can soak wood chips in water and add them to your grill to create more smoke.
Additionally, serve your Tandoori Chicken with naan, chutney, and raita to balance the spices and improve the dining experience. Enjoy your flavorful journey into Indian cuisine!
Vegetable Biryani
Vegetable Biryani is a delightful and aromatic rice dish that brings the essence of Indian cuisine to your table. This dish isn't only a feast for the senses with its vibrant colors and rich spices, but it also offers a wholesome and satisfying meal that can be enjoyed on any occasion. The layered cooking method allows the flavors of marinated vegetables to infuse into the basmati rice, creating a harmonious blend that's both comforting and indulgent.
To make Vegetable Biryani, you'll want to select a variety of fresh vegetables that complement each other, such as carrots, peas, and potatoes. The spices play a vital role in elevating the dish, so be sure to have cumin, coriander, and garam masala on hand. While the cooking process may seem complex, following the steps carefully will lead you to a deliciously layered biryani that's sure to impress family and friends.
Ingredients:
- 1 cup basmati rice
- 2 cups mixed vegetables (carrots, peas, potatoes, etc.)
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1/2 cup yogurt
- 1/4 teaspoon saffron (optional)
- 2-3 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro and mint leaves for garnish
- Raita or salad for serving
To prepare the Vegetable Biryani, start by soaking the basmati rice in water for about 30 minutes. In a large pot, heat oil or ghee and add the cumin seeds, allowing them to splutter.
Add the sliced onions and sauté until they turn golden brown. Next, incorporate the ginger-garlic paste, green chilies, and chopped tomatoes, cooking until the tomatoes soften. Stir in the mixed vegetables, coriander powder, garam masala, and salt. Cook for a few minutes until the vegetables are slightly tender.
Add the yogurt and mix well. Drain the soaked rice and layer it over the vegetable mixture. If using saffron, dissolve it in a tablespoon of warm water and drizzle it over the rice. Cover the pot with a tight lid, reduce the heat, and allow it to steam for 20-25 minutes until the rice is fully cooked.
Once done, gently fluff the biryani with a fork and garnish with fresh cilantro and mint leaves.
When cooking Vegetable Biryani, remember that the quality of the rice is essential; opt for long-grain basmati for the best results. For added flavor, consider marinating the vegetables in yogurt and spices for a few hours before cooking.
Additionally, if you prefer a spicier biryani, adjust the number of green chilies according to your taste. Finally, serve it with invigorating raita or a crisp salad to balance the spices and improve the overall dining experience. Enjoy your flavorful and aromatic Vegetable Biryani!
Chicken Tikka Masala
Chicken Tikka Masala
Chicken Tikka Masala is a beloved dish that brings the flavors of India to your kitchen. This recipe combines tender marinated chicken pieces with a rich, creamy tomato sauce, creating a comforting meal that's perfect for any occasion. Although it has roots in Indian cuisine, its popularity soared in the UK, making it a staple in Indian restaurants around the world.
Whether you're cooking for a special gathering or simply treating yourself to a delicious dinner, Chicken Tikka Masala is sure to impress.
To make this dish, the chicken is first marinated in a mixture of yogurt and spices, which helps to tenderize the meat and infuse it with flavor. After grilling or baking the chicken, it's simmered in a luscious sauce made from tomatoes, cream, and a blend of spices that brings warmth and depth to each bite.
Served with naan or basmati rice, this dish is a delightful way to experience the fusion of Indian and British culinary traditions.
Ingredients:
- 1 lb boneless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons garam masala
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
- Naan or basmati rice for serving
To prepare the Chicken Tikka Masala, start by marinating the chicken. In a bowl, mix the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, and salt.
Add the chicken pieces to the marinade, ensuring they're well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Preheat your grill or oven and cook the marinated chicken until it's fully cooked, about 15-20 minutes.
In a separate pan, heat vegetable oil over medium heat, then sauté the onions until golden brown. Add the garlic and ginger, cooking for another minute.
Stir in the crushed tomatoes and simmer for 10 minutes. Incorporate the grilled chicken and heavy cream, allowing the mixture to simmer for an additional 5 minutes.
Garnish with fresh cilantro and serve hot with naan or rice.
For best results, allow the chicken to marinate for a longer period, as this improves the flavors and tenderness.
You can adjust the spice level by adding more or less chili powder according to your taste. If you prefer a vegetarian version, replace the chicken with paneer or tofu, and follow the same cooking instructions.
Additionally, feel free to add vegetables like bell peppers or peas to the sauce for more texture and nutrition. Enjoy your homemade Chicken Tikka Masala!
Homemade Samosas
Homemade samosas are a delightful Indian snack that combines a crispy exterior with a spiced potato filling. These savory pastries are perfect for gatherings, tea time, or as a tasty appetizer. Making samosas at home allows for customization of fillings and spices, guaranteeing a unique flavor profile that suits your taste. With a few simple ingredients and some technique, you can create these mouth-watering treats that are sure to impress your family and friends.
The beauty of samosas lies in their versatility. While the classic potato filling is beloved, you can also experiment with other ingredients such as lentils, meat, or even cheese. The dough, made with all-purpose flour and ghee, can be prepared in advance, making the cooking process smoother. Whether you decide to deep-fry them for that authentic crunch or opt for baking for a lighter version, these samosas are sure to bring joy to your palate.
Ingredients:
- 2 cups all-purpose flour
- 4 tablespoons ghee (melted)
- 1 teaspoon carom seeds (ajwain)
- Water (as needed)
- 3 large potatoes (boiled and mashed)
- 1/2 cup peas (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- Salt (to taste)
- Oil (for deep frying or brushing for baking)
To prepare the samosas, start by making the dough. In a mixing bowl, combine the all-purpose flour, melted ghee, carom seeds, and a pinch of salt. Gradually add water to form a smooth and firm dough. Cover it with a damp cloth and let it rest for about 30 minutes.
Meanwhile, in another bowl, mix the mashed potatoes, peas, cumin seeds, coriander powder, garam masala, chili powder, and salt until well combined. Once the dough has rested, divide it into small balls and roll each ball into a thin oval shape. Cut the oval in half to create two semi-circles.
Take one semi-circle, form a cone by folding it, seal the edge with water, and fill it with the potato mixture. Seal the open edge and repeat the process for the remaining dough and filling. Fry the samosas in hot oil until golden brown and crispy, or bake them at 400°F (200°C) for about 20-25 minutes until golden.
When making samosas, it's essential to confirm the oil is at the right temperature; if it's too hot, the outside will cook too quickly, leaving the inside raw. If baking, brush the samosas lightly with oil for a golden finish.
Experiment with different spices and fillings to create your own signature samosa. Finally, don't forget to serve them with your favorite chutneys, as they enhance the experience with added flavor and zest. Enjoy your homemade samosas!
Pani Puri
Pani Puri, also known as Golgappa or Puchka, is a beloved street food that captivates taste buds with its delightful combination of flavors and textures. The dish consists of hollow, crispy puris that are filled with a spicy and tangy water mixture, offering an exciting burst of flavor with every bite.
This interactive snack isn't only a favorite in India but has also gained popularity across the globe, making it a must-try for anyone looking to investigate authentic Indian cuisine.
Preparing Pani Puri at home can be a fun and rewarding experience. The process involves making the puris from scratch, guaranteeing they're perfectly crispy, and preparing the flavorful water that defines this dish. With a few simple ingredients and steps, you can recreate this iconic street food right in your kitchen, allowing you to customize the fillings and flavors to suit your palate.
Ingredients:
- 1 cup semolina (sooji)
- 2 tablespoons all-purpose flour (maida)
- 1/4 teaspoon baking soda
- Water (for kneading)
- Oil (for deep frying)
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled chickpeas
- 1/4 cup finely chopped onions
- 1/4 cup chopped coriander leaves
- 1 tablespoon tamarind pulp
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- Salt (to taste)
- 4 cups chilled water
- Green chilies (to taste)
Instructions:
To prepare Pani Puri, start by making the puris: combine semolina, all-purpose flour, baking soda, and a pinch of salt in a bowl. Gradually add water to form a stiff dough.
Cover the dough with a damp cloth and let it rest for about 30 minutes. In the meantime, prepare the spicy water by mixing chilled water, tamarind pulp, roasted cumin powder, chaat masala, chopped green chilies, and salt in a separate bowl, adjusting the flavors according to your preference.
Once the dough has rested, divide it into small balls and roll each ball into thin circles. Deep fry the puris in hot oil until they puff up and turn golden brown. Allow them to cool on a paper towel.
For assembling, fill each puri with a mixture of boiled potatoes, chickpeas, chopped onions, and coriander, then serve with the flavored water on the side for dipping.
Extra Tips:
When making Pani Puri, make sure that the oil is hot enough for frying to achieve the perfect puffiness in the puris. If the puris don't puff up, the oil may not be hot enough, or the dough might be too wet.
Additionally, feel free to experiment with the fillings; you can add sprouts, boiled corn, or even paneer to give it a unique twist. For an extra kick, add more green chilies to the water mixture, and remember to serve the dish immediately after assembling to maintain the crunchiness of the puris.
Enjoy your homemade Pani Puri as a delightful appetizer or a fun snack with friends and family!
Indian Butter Chicken
Indian Butter Chicken, or Murgh Makhani, is a beloved dish that has its roots in Indian cuisine, specifically originating from the bustling streets of Delhi in the 1950s. This dish has captured the hearts and palates of food lovers around the world with its rich, creamy texture and aromatic flavors.
The combination of marinated chicken thighs simmered in a luxurious sauce made from tomatoes, butter, and spices creates a mouthwatering experience that's perfect for any occasion. Whether you're enjoying it at a restaurant or making it at home, Butter Chicken is a comforting dish that pairs beautifully with naan or basmati rice.
Preparing Butter Chicken may seem intimidating, but with the right ingredients and steps, anyone can recreate this Indian classic. The marinated chicken is key to achieving the tender and flavorful depth that this dish is known for.
Once combined with the creamy sauce, the result is a delightful and satisfying meal that embodies the essence of Indian cooking. Let's explore the recipe so you can bring this delicious dish to your table.
Ingredients:
- 500g chicken thighs, boneless and skinless
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 4 tablespoons butter
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 400g canned tomatoes (crushed or puréed)
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Cooking Instructions:
Begin by marinating the chicken thighs in a mixture of yogurt, lemon juice, garam masala, ground cumin, turmeric, chili powder, and salt for at least 1 hour, or overnight for best results.
In a large skillet or pan, melt the butter over medium heat, then add the chopped onion and sauté until golden brown. Add the minced garlic and grated ginger, cooking until fragrant.
Pour in the crushed tomatoes and simmer for about 10 minutes. Add the marinated chicken, stirring well to coat with the sauce, and cook until the chicken is tender and cooked through, around 15-20 minutes.
Once the chicken is cooked, stir in the heavy cream and simmer for an additional 5 minutes. Adjust seasoning with salt as needed, and garnish with fresh cilantro before serving.
Extra Tips:
For an added depth of flavor, consider adding a touch of fenugreek leaves (kasuri methi) to the sauce just before serving.
If you prefer a smoky flavor, you can also try adding a few drops of liquid smoke or using a grilling method for the chicken before adding it to the sauce. Additionally, using ghee instead of butter can improve the richness of the dish.
When serving, don't forget to have plenty of warm naan or basmati rice on hand to soak up that delicious sauce!