The Ultimate List of India's Most Beloved Dishes

Top 10 Most Loved Indian Food

1. Butter chicken
2. Biryani
3. Chole Bhature
4. Masala Dosa
5. Tandoori chicken
6. Paneer Tikka
7. Samosa
8. Aloo Gobi
9. Chicken Tikka Masala
10. Dal Makhani.

1. Butter Chicken

Ingredients:

• 500g boneless chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 2 teaspoons garam masala
• 2 teaspoons chili powder
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt
• 2 tablespoons tomato puree
• 1 cup heavy cream
• 1 cup tomato sauce
• 1/2 cup butter
• 1 cup diced onions
• 2 tablespoons chopped fresh cilantro

Instructions:

1. In a large bowl, mix together the yogurt, ginger paste, garlic paste, garam masala, chili powder, turmeric, paprika, cumin, coriander, and salt.
2. Add the chicken pieces to the bowl and stir to coat well. Cover and refrigerate for at least 2 hours or overnight.
3. In a large saucepan, melt the butter over medium heat. Add the diced onions and cook until soft and translucent.
4. Stir in the tomato puree and cook for 2 minutes.
5. Add the chicken and marinade to the saucepan and cook until the chicken is browned on all sides.
6. Stir in the heavy cream and tomato sauce and bring to a simmer.
7. Reduce heat to low, cover the saucepan and let the chicken cook in the sauce for 20-30 minutes or until fully cooked.
8. Stir in the chopped cilantro and serve over rice. Enjoy!

2. Biryani

Ingredients:

• 1 1/2 cups basmati rice
• 2 tablespoons ghee or vegetable oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 2 teaspoons ginger, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 2 medium tomatoes, chopped
• 1 1/2 cups mixed vegetables (such as carrots, peas, and potatoes), chopped
• 1 1/2 cups chicken broth or water
• Salt, to taste
• 2 boneless chicken breasts, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup fresh lemon juice

Instructions:

1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. Heat the ghee or oil in a large saucepan over medium heat. Add the onions and cook until they are golden brown and soft, about 10 minutes.
3. Add the garlic, ginger, coriander, cumin, turmeric, cinnamon, cardamom, nutmeg, cloves, and cayenne pepper to the pan and cook for 1 minute.
4. Stir in the chopped tomatoes and cook until they are soft and broken down about 5 minutes.
5. Add the mixed vegetables, chicken broth or water, and salt to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
6. Add the chicken to the pan and cook for 10 minutes, or until the chicken is cooked through.
7. Stir in the yogurt, mint, cilantro, and lemon juice.
8. Preheat the oven to 350°F (175°C).
9. Drain the soaked rice and spread it evenly in a large casserole dish. Spoon the chicken and vegetable mixture on top of the rice.
10. Cover the dish with aluminum foil and bake in the oven for 25 minutes, or until the rice is tender and the biryani is heated through.
11. Serve the biryani hot, garnished with additional mint and cilantro leaves, if desired.

Enjoy your delicious biryani!

3. Chole Bhature

Ingredients:

For the Chole:

• 2 cups chickpeas (garbanzo beans), soaked overnight
• 1 large onion, chopped
• 3 medium tomatoes, chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon amchur powder (dried mango powder)
• Salt, to taste
• 2 tablespoons oil

For the Bhature:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon yeast
• Warm water, as needed
• Oil, for deep-frying

Instructions:

For the Chole:

1. Drain and rinse the soaked chickpeas and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and cook until it turns golden brown, about 5 minutes.
4. Stir in the ginger-garlic paste and cook for another minute.
5. Add the chopped tomatoes, coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, amchur powder, and salt. Cook for about 5 minutes or until the tomatoes have softened.
6. Add the chickpeas to the pan and stir to combine with the spices.
7. Pour in enough water to cover the chickpeas by about 1 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the chickpeas are tender.

For the Bhature:

1. In a large bowl, mix together the flour, salt, sugar, and baking powder.
2. Dissolve the yeast in warm water and add to the flour mixture. Mix well to form a soft dough.
3. Knead the dough for about 5 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for about 1 hour.
4. Divide the dough into 8-10 equal parts and shape each into a ball. Roll each ball into a large, thin, circular shape.
5. Heat the oil in a deep frying pan over medium heat. When the oil is hot, gently slide in the rolled dough. Fry until golden brown on both sides, about 2 minutes. Drain on paper towels.

To serve:

1. Serve the hot Chole with the Bhature.
2. You can also serve it with chopped onions, lemon wedges, and mint chutney on the side.

Enjoy your Chole Bhature!

4. Masala Dosa

Ingredients:

For the Dosa Batter:

• 1 cup rice
• 1/2 cup urad dal (split black lentils)
• Salt, to taste
• Water, as needed

For the Potato Masala Filling:

• 4 large potatoes, boiled and mashed
• 1 onion, chopped
• 2 teaspoons mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 1 teaspoon grated ginger
• 1 green chili, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• Salt, to taste
• 2 tablespoons oil
• 1/4 cup chopped cilantro leaves

Instructions:

For the Dosa Batter:

1. Rinse the rice and urad dal in several changes of water and drain well.
2. Soak the rice and urad dal in water for 4-6 hours.
3. Drain the soaked rice and urad dal, transfer to a blender, and add enough water to make a smooth batter.
4. Transfer the batter to a large bowl, cover, and let it ferment for at least 8 hours or overnight.
5. Add salt to the batter and mix well.

For the Potato Masala Filling:

1. Heat the oil in a large pan over medium heat. Add the mustard seeds and let them sizzle for a few seconds.
2. Add the cumin seeds, urad dal, and chana dal, and let them turn golden brown.
3. Stir in the chopped onion and cook until it turns golden brown, about 5 minutes.
4. Stir in the grated ginger and green chili and cook for another minute.
5. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir to combine.
6. Add the mashed potatoes and mix well. Cook for about 5 minutes, stirring occasionally.
7. Stir in the chopped cilantro leaves and remove from heat.

For the Masala Dosa:

1. Heat a large non-stick pan or griddle over medium heat.
2. Pour a ladleful of batter in the center of the pan and quickly spread it into a thin, circular shape.
3. Drizzle a little oil around the edges of the dosa.
4. When the dosa is golden brown and crisp, spoon a generous amount of the potato masala filling onto one half of the dosa.
5. Fold the other half of the dosa over the filling and press gently to seal.
6. Repeat with the remaining batter and filling.

Serve the Masala Dosa hot with coconut chutney and sambar on the side. Enjoy!

5. Tandoori Tikka

Ingredients:

• 1 pound chicken legs or thighs
• 1 cup plain yogurt
• 1 lemon, juiced
• 2 tablespoons tandoori masala
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves of garlic, minced
• 1-inch ginger, grated
• 2 tablespoons oil

Instructions:

1. In a large bowl, whisk together the yogurt, lemon juice, tandoori masala, paprika, cumin powder, coriander powder, garam masala, turmeric, red chili powder, salt, pepper, garlic, ginger, and oil.
2. Add the chicken pieces to the bowl and stir to coat well with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
4. Remove the chicken from the marinade, shaking off any excess, and place the pieces on the prepared baking sheet.
5. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the skin is crispy.
6. Remove the chicken from the oven and let it rest for a few minutes before serving.

Serve the Tandoori Chicken hot with rice, naan, or roti, and a side of mint chutney or raita. Enjoy!

6. Paneer Tikka

Ingredients:

• 500 gm paneer (cottage cheese), cut into 1.5-inch cubes
• 1 cup plain yogurt
• 2 tablespoons gram flour (besan)
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon amchur powder (dried mango powder)
• 2 tablespoons ginger-garlic paste
• Salt to taste
• Skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)
• 2 tablespoons oil
• Fresh cilantro leaves (for garnishing)
• Lemon wedges (for serving)

Instructions:

1. In a large bowl, mix together the yogurt, besan, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, amchur powder, ginger-garlic paste, and salt.
2. Add the paneer cubes to the marinade and stir until the paneer is evenly coated. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill to high heat.
4. Thread the marinated paneer cubes onto the skewers, spacing them evenly.
5. Brush the skewered paneer with oil.
6. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the paneer is lightly charred and cooked through.
7. Remove the paneer tikka from the grill and place on a serving platter.
8. Garnish with fresh cilantro leaves and serve with lemon wedges.

Enjoy your delicious paneer tikka!

7. Samosa

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons oil
• 3-4 tablespoons water
• For the filling:
• 2 medium potatoes, peeled and diced
• 1 cup peas
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1-inch ginger, grated
• 1 tablespoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (dried mango) powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Oil for frying

Instructions:

1. In a large mixing bowl, combine the flour and salt.
2. Add the oil and mix it into the flour using your fingers until the mixture resembles coarse crumbs.
3. Gradually add water, a tablespoon at a time, and knead the mixture into a smooth and pliable dough.
4. Cover the dough and let it rest for 30 minutes.
5. Meanwhile, prepare the filling by heating some oil in a pan over medium heat.
6. Add the cumin seeds and let them sizzle for a few seconds.
7. Add the chopped onion, ginger, and garlic, and sauté until the onion is translucent.
8. Add the diced potatoes and peas and cook until they are tender.
9. Stir in the coriander powder, turmeric powder, garam masala, amchur powder, red chili powder, and salt.
10. Cook the mixture for a couple of minutes until the spices are fragrant and the filling is well combined.
11. Set the filling aside to cool.
12. Divide the dough into 12-15 equal parts and roll each part into a ball.
13. Using a rolling pin, roll each ball of dough into a thin circle.
14. Cut each circle in half to form two semi-circles.
15. Take one semi-circle and form a cone by bringing one straight edge to meet the other.
16. Fill the cone with the cooled filling, leaving a little room at the top.
17. Dab a little water along the open edges of the cone and press the edges together to seal the samosa.
18. Repeat the process with the remaining dough and filling to make more samosas.
19. Heat oil in a deep pan over medium heat.
20. When the oil is hot, add the samosas in batches and fry until they are golden brown and crispy about 3-5 minutes.
21. Drain the samosas on paper towels to remove excess oil.
22. Serve the samosas hot with chutney or sauce of your choice. Enjoy!

8. Aloo Gobi

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 large head of cauliflower, cut into florets
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1-inch ginger, grated
• 2 tomatoes, chopped
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a large saucepan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds or until fragrant.
2. Add the chopped onion and cook until it turns golden brown, about 5 minutes.
3. Stir in the minced garlic and grated ginger and cook for another minute.
4. Add the chopped tomatoes and cook until they have broken down and the mixture has thickened about 5 minutes.
5. Stir in the coriander powder, cumin powder, turmeric, and red chili powder, and cook for 1-2 minutes until fragrant.
6. Add the diced potatoes and cauliflower florets to the saucepan and stir to coat well with the sauce.
7. Add enough water to just cover the vegetables and bring the mixture to a boil.
8. Reduce the heat and let the mixture simmer, covered, for 15-20 minutes or until the vegetables are tender.
9. Season the Aloo Gobi with salt to taste.

To Serve:

1. Serve the Aloo Gobi hot over steamed rice or with naan or roti.
2. Garnish with chopped cilantro and a squeeze of lemon juice, if desired.

Enjoy!

9. Chicken Tikka Masala

Ingredients:

For the Chicken Tikka:

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
• 1 cup plain yogurt
• 2 tablespoons tandoori masala
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves of garlic, minced
• 1-inch ginger, grated
• 2 tablespoons oil

For the Tikka Masala Sauce:

• 2 tablespoons oil
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1-inch ginger, grated
• 2 teaspoons cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 can (28 ounces) crushed tomatoes
• 1 cup heavy cream
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

For the Chicken Tikka:

1. In a large bowl, whisk together the yogurt, tandoori masala, paprika, cumin powder, coriander powder, garam masala, turmeric, red chili powder, salt, pepper, garlic, ginger, and oil.
2. Add the chicken pieces to the bowl and stir to coat well with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
4. Remove the chicken from the marinade, shaking off any excess, and place the pieces on the prepared baking sheet.
5. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the skin is crispy.

For the Tikka Masala Sauce:

1. Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook until it turns golden brown, about 5 minutes.
2. Stir in the minced garlic and grated ginger and cook for another minute.
3. Add the cumin seeds, coriander powder, paprika, garam masala, turmeric, and red chili powder, and cook for 1-2 minutes until fragrant.
4. Stir in the crushed tomatoes and bring the mixture to a boil.
5. Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.
6. Stir in the heavy cream and let the sauce simmer for another 5 minutes or until it has thickened slightly.
7. Season the sauce with salt to taste.

To Serve:

1. Stir the baked chicken tikka into the tikka masala sauce and let it simmer for a few minutes to heat through.
2. Serve the Chicken Tikka Masala hot over steamed rice or with naan or roti.
3. Garnish with chopped cilantro and a squeeze of lemon juice, if desired.

Enjoy!

10. Dal Makhani

Ingredients:

• 1 cup black lentils (urad dal), soaked overnight
• 1/4 cup red kidney beans (rajma), soaked overnight
• 1 large onion, finely chopped
• 3 large tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 1 green chili, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 cup heavy cream
• Salt to taste
• 2 tablespoons butter
• Fresh cilantro leaves (for garnishing)

Instructions:

1. Drain the soaked lentils and kidney beans and place them in a large saucepan. Add enough water to cover the lentils by 2 inches and bring to a boil.
2. Reduce heat to low, cover the saucepan, and let the lentils and kidney beans cook until they are soft, about 30-40 minutes.
3. In a large saucepan, heat the butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
4. Add the chopped onions and green chili and cook until the onions are golden brown, about 5-7 minutes.
5. Add the ginger-garlic paste and cook for another minute.
6. Add the pureed tomatoes and cook until the mixture thickens about 5-7 minutes.
7. Add the coriander powder, garam masala, red chili powder, and turmeric powder to the saucepan and cook for 2-3 minutes.
8. Stir in the cooked lentils and kidney beans and add enough water to make a thick, soupy consistency.
9. Let the dal simmer for 10-15 minutes, stirring occasionally.
10. Stir in the heavy cream and let the dal simmer for another 5 minutes.
11. Season with salt to taste.
12. Serve the dal makhani hot, garnished with fresh cilantro leaves.

Enjoy your delicious dal makhani!