Authentic Indian Recipes | Traditional & Easy Indian Cuisine - Mystery Flavours
Indian food is more than just livelihood; it is the story of traditions, cultural exchanges, and regional diversification. For those who love a delectable curry or biryani dish, understanding how these classical dishes came to be can expand their preference for their complex flavors. Authentic Indian Recipes.
Indian Recipes
Eating Indian food is like a walking and flavorful journey through the diverse regions of the subcontinent.
RECIPE: The rich, creamy, and mildly spiced curry, Butter Chicken (Murgh Makhani)
Ingredients
500g boneless chicken (preferably thigh or breast)
For Marinating the Chicken
½ cup thick yoghurt
1 tablespoon lemon juice
1 tablespoon red chilli powder
1 tablespoon garam masala
1 tablespoon turmeric powder
1 tablespoon ginger-garlic paste
Salt to taste
1 tablespoon oil
For Marinating the Chicken
2 tablespoon butter
1 tablespoon oil
1 medium onion, finely chopped
2 large tomatoes, pureed
1 tablespoon ginger-garlic paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon red chilli powder (adjust to spice preference)
1 tablespoon garam masala
½ cup heavy cream
1¼ cup cashew paste (blend soaked cashews with water
1 tablespoon honey or sugar (to balance flavours)
½ cup water (adjust as needed)
Salt to taste
Fresh coriander leaves for garnish.
Directions
Combine yoghurt, lemon juice, chilli powder, garam masala, turmeric, ginger-garlic paste, salt, and oil in a mixing bowl.
1: Marinate the Chicken
Add the chicken pieces and coat them well with the marinade.
Cover and refrigerate for at least 1 hour (for best results, marinate overnight).
Heat a grill pan or skillet over medium heat.
2: Cook the Chicken
Cook the marinated chicken pieces on each side for 3-4 minutes until slightly charred and cooked.
Remove from heat and set aside.
3: Prepare the Butter Chicken Gravy
In a pan, heat butter and oil over medium heat.
Add chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and sauté for another minute until fragrant.
Add the tomato puree and cook for 8-10 minutes, stirring occasionally, until the oil separates.
Mix in cumin powder, coriander powder, red chilli powder, and garam masala. Stir well to blend the flavours.
Add cashew paste and stir, letting it simmer for about 5 minutes.
Pour in the heavy cream, honey/sugar, adjusting the salt as needed.
3: Combine and Simmer
Add the cooked chicken to the gravy and mix well.
Let it simmer for 5-7 minutes, allowing the chicken to absorb the flavours.
Garnish with fresh coriander leaves and an extra drizzle of cream if desired.
High in protein: Proteins keep your muscles strong
Health Benifits
RECIPE: The traditional Indian dish Biryani, A Flavorful Indian Delight
Ingredients
Directions
For the Rice:
2 cups basmati rice (soaked for 30 minutes)
4 cups water
2 bay leaves
4-5 whole cloves
3-4 green cardamoms
1 black cardamom
1 cinnamon stick
½ tablespoon salt
For the Chicken Marinade:
3 tablespoons ghee or oil
2 large onions, thinly sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
1 tablespoon cumin seeds
1 tablespoon garam masala
½ tablespoon red chilli powder
½ tablespoon turmeric powder
½ tablespoon coriander powder
¼ cup milk (infused with a pinch of saffron)
2 tablespoons chopped fresh coriander leaves
2 tablespoons chopped mint leaves
Mix yoghurt, lemon juice, ginger-garlic paste, and all the spices in a large bowl.
1: Marinate the Chicken
Add the chicken pieces and coat them well with the marinade.
Cover and refrigerate for at least 1 hour (overnight for the best flavour).
Boil water in a large pot and add the spices (bay leaves, cloves, cardamoms, cinnamon stick).
2: Cook the Rice
Add soaked basmati rice and cook until 70-80% done (it should still have a slight bite).
Drain the rice and set aside.
3: Prepare the Biryani Masala
Heat ghee or oil in a deep pan. Add cumin seeds and let them splutter.
Add sliced onions and sauté until golden brown. Reserve some for garnishing.
Stir in ginger-garlic paste and sauté until fragrant.
Mix garam masala, chilli powder, turmeric, and coriander powder. Cook for 2 minutes.
Add the marinated chicken and cook until it is tender and the masala thickens.
4: Layering the Biryani
Spread a layer of cooked chicken and masala at the bottom in a heavy-bottomed pot.
Add a layer of half-cooked rice on top.
Sprinkle chopped mint, coriander, and fried onions.
Drizzle saffron-infused milk over the rice
Repeat the layering until all ingredients are used.
Cover the pot with a tight lid or seal it with dough to trap the steam.
5: Dum Cooking (Slow Cooking the Biryani)
Place the pot over low heat and cook for 20-25 minutes.
Remove from heat and let it rest for 10 minutes before opening.
Serving Suggestions
Protein & Carbs: The meat and rice provide sustained energy
Health Benifits
RECIPE: A dish straight from the heart of Kashmir, Rogan Josh – Kashmiri-style aromatic Lamb Curry
Ingredients
Directions
500g lamb (bone-in for extra flavour)
2 tablespoons mustard oil (or ghee for a richer taste)
2-3 dried Kashmiri red chillies (soaked & blended into a paste)
1 large onion (finely sliced)
1 tablespoon ginger-garlic paste
½ cup yoghurt (whisked to avoid curdling)
1 tablespoon fennel powder (adds a subtle sweetness)
1 tsp cumin seeds
1 tsp coriander powder
1 tsp Kashmiri red chilli powder (adjust to taste)
½ tsp turmeric powder
½ tsp garam masala
½ tsp cardamom powder
2-3 cloves
1 bay leaf
1 cinnamon stick
2 cups warm water (adjust as needed)
Salt to taste
Fresh coriander for garnish
Warm up the oil in a deep pot. If using mustard oil, let it heat until it smokes slightly, then cool it for a moment.
Bloom the whole spices (cumin, cloves, bay leaf, cinnamon) in the hot oil for a few seconds until they release their aroma.
Caramelize the onions—add the sliced onions and cook until they turn golden brown. This step is key to a rich flavour.
Sauté the lamb—toss and sear it on high heat until it's beautifully browned. This locks in all the flavours.
Fresh coriander for garnish: Lower the heat, then mix in turmeric, coriander, red chilli powder, fennel powder, and salt. Stir well so the lamb is fully coated.
Yoghurt magic – Slowly add whisked yoghurt, stirring constantly to prevent curdling. Let it cook until the oil starts to separate
Yoghurt magic – Slowly add whisked yoghurt, stirring constantly to prevent curdling. Let it cook until the oil starts to separate
Slow simmer for depth – Pour warm water, cover, and gently simmer for 45-60 minutes until the lamb is fork-tender. Stir occasionally.
The final touch is to sprinkle garam masala and cardamom powder on it for that last aroma boost. Stir well and let it sit for a few minutes.
Garnish & serve – Top with fresh coriander and serve hot with steamed rice or fluffy naan.
RECIPE: Kashmiri Yellow Paneer Curry "Chaman Qaliya" highlighting the unique Kashmiri spice profile.
Ingredients
Directions
250g paneer (cottage cheese), cut into cubes
2 tbsp mustard oil
1 tsp cumin seeds
1-inch cinnamon stick
2-3 green cardamoms
1 bay leaf
1 tsp turmeric powder
1/2 tsp dry ginger powder
1/2 tsp fennel powder
1/4 tsp asafoetida (hing)
1/2 cup milk
A pinch of saffron strands (soaked in warm milk)
1 cup water
Salt to taste
Heat mustard oil in a pan until it starts smoking. Reduce the heat and fry the paneer cubes until golden. Set aside.
Add cumin seeds, cardamom, cinnamon, and bay leaf in the same oil. Sauté for a few seconds.
Add turmeric, dry ginger powder, fennel powder, and asafoetida. Stir well.
Pour in the milk and mix it thoroughly with the spicer
Add water and bring it to a simmer
Place the fried paneer into the gravy, add saffron milk, and let it cook for 5–7 minutes
Serve hot with steamed rice or Kashmiri naan.
Chaman Qaliya, an aromatic Kashmiri dish, dates back to the royal kitchens of the Mughal era. It was popular in Kashmiri Pandit families and made with paneer, turmeric, and aromatic herbs. Its golden hue and mild taste reflect Kashmir’s rich culinary heritage, blending tradition with a touch of royal indulgence.
RECIPE: Paneer Butter Masala is a rich, creamy, mildly spiced North Indian dish
Ingredients
Directions
250 grams paneer (cottage cheese) – cut into cubes
For the Paneer:
1 teaspoon oil or butter (for lightly sautéing, optional)
For the Tomato-Based Gravy:
2 tablespoons butter (unsalted)
1 tablespoon oil
2 cloves
2 green cardamom pods
1 small cinnamon stick
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
3 large tomatoes, pureed
1 green chilli, slit (optional for spice)
Spices & Seasonings:
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chilli powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves), crushed
1 teaspoon sugar (balances the flavours)
½ teaspoon salt (adjust to taste)
For the Creamy Texture:
¼ cup fresh cream (heavy cream or malai)
¼ cup milk or water (for adjusting consistency)
For Garnishing:
1 tablespoon chopped coriander leaves
1 teaspoon butter (for extra richness, optional)
1: Preparing the Paneer
Cut paneer into cubes and set aside.
(Optional) Lightly sauté paneer in 1 teaspoon oil or butter for 1-2 minutes until golden. This enhances the texture but is optional.
2: Make the Butter Masala Gravy
Heat butter and oil in a pan over medium heat.
Add cloves, cardamom, cinnamon sticks, and cumin seeds. Sauté for 30 seconds until fragrant.
Add chopped onions and sauté until they turn golden brown.
Stir in ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add pureed tomatoes and cook for 5-7 minutes until the oil separates from the mixture.
Add the spices—turmeric, coriander powder, cumin powder, red chili powder, and sugar—and mix well.
Cook for another 2-3 minutes, stirring occasionally.
3: Blending the Gravy (for a Smooth Texture)
Let the masala mixture cool slightly.
Blend it into a smooth puree using a blender or immersion blender. (You can strain it for an even silkier texture.)
Return the blended mixture to the pan and bring it back to heat.
4: Finishing the Dish
Add milk or water to adjust the consistency of the gravy. Let it simmer for 2 minutes.
Butter Chicken (Murgh Makhani) was accidentally made in the 1950s at Delhi’s Moti Mahal restaurant when excess tandoori chicken was poached in a rich, buttery tomato sauce—diverting into a mythical dish!s.
Rich in Healthy Fats – The buttery sauce supports brain function.
Serve hot with: Raita, Mirchi Ka Salan and Fresh Salad
Rich in Spices & Antioxidants: Turmeric, cloves, and cardamom boost immunity
A signature Kashmiri dish, Rogan Josh, taken to India by the Mughals, from Persian savors to regional tastes. Slow-cooked with yogurt, Kashmiri chilies, and fragrant spices, this decadent, red-hued curry evolved a taste of Kashmiri cuisine, loved for its flavors and heritage.
