Tag: Indian Recipes

  • Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Whether you’re an Indian cooking veteran or brand new – you’ll want to make this comforting dish!

    Indian Butter Chicken Recipe

    If you’ve ever wanted to dip your toes into Indian cooking, this easy Indian Butter Chicken recipe is the perfect place to start!

    Rich, creamy, mildly spiced, and incredibly comforting, it’s a dish that even picky eaters fall in love with — and one that’s become a family favorite in our home.

    When I first learned how to make Indian food, this Butter Chicken (also called Murgh Makhani in Hindi) was my very first recipe. I still remember standing in the kitchen in India, notebook in hand, frantically scribbling down notes while watching our cook, who mad fabulous butter chicken. I was determined to learn to make it.

    The first time I tried to recreate it on my own… well, it tasted nothing like hers!

    But I didn’t give up — with practice, patience, and a lot of taste-testing, I finally got it just right.

    My biggest advice if you’re new to Indian cooking?

    Start with one easy recipe (like this one!), make it over and over again, tweak it to your family’s taste, and keep practicing until you can make it without a recipe.


    That’s exactly how I’ve learned Indian cooking over the past 20 years!

    Now, whenever I share this recipe with friends, it always gets rave reviews — and often becomes a new family staple!

    What’s the Difference Between Butter Chicken and Chicken Tikka Masala?

    Many people wonder about the difference between butter chicken and chicken tikka masala, two popular Indian dishes that often look similar but taste quite different. Butter chicken, also known as murgh makhani, is a classic North Indian recipe made with tender chicken simmered in a rich, buttery tomato sauce with cream. It is mild, slightly sweet, and very beginner-friendly for those new to Indian cooking. In contrast, chicken tikka masala typically features marinated, grilled chicken pieces cooked in a spicier, more robust tomato-based sauce. Chicken tikka masala is believed to have originated in the United Kingdom, blending Indian spices with British tastes, and usually has a smokier flavor because the chicken is roasted before being added to the sauce. While both dishes use similar ingredients like garam masala, cumin, and tomato, butter chicken is creamier and less spicy, making it a favorite for kids and anyone looking for an easy Indian recipe to try at home. Whether you choose butter chicken or chicken tikka masala, both are delicious ways to enjoy Indian flavors and are perfect recipes for beginners who want to start making Indian food at home.

    What Makes This Butter Chicken Special?

    • Beginner-friendly
    • Minimal prep and pantry-friendly spices
    • Kid-approved!
    • Restaurant-style flavor without complicated steps
    • Ready in about 30–40 minutes

    Ingredients:

    For the Chicken:

    • 2 tablespoons ghee or oil
    • 1 large onion, diced
    • 1 teaspoon cumin seeds
    • 1.5 to 2 tablespoons ginger-garlic paste
    • 2 teaspoons homemade or store-bought curry powder (see easy blend below!)
    • 2 teaspoons garam masala
    • 1 teaspoon ground cumin
    • 1 teaspoon red chili powder
    • 2 teaspoons salt (adjust to taste)
    • 1 (15 oz) can tomato sauce
    • ½ cup heavy cream
    • 2 pounds chicken breast or thighs, cubed
    • Fresh cilantro leaves, for garnish

    Easy Homemade Curry Powder:

    • 5 tsp ground coriander
    • 2 tsp turmeric
    • 2 tsp cumin seeds
    • ½ tsp black peppercorns
    • ½ tsp crushed red pepper flakes
    • ½ tsp whole cardamom (pods removed)
    • ½ inch cinnamon stick
    • ¼ tsp whole cloves
    • ¼ tsp ground ginger

    (Optional: Dry-roast the whole spices in a pan for extra flavor before grinding!)

    Step-by-Step Instructions:

    Step 1: Prepare the Curry Powder

    • In a spice grinder or blender, grind all curry powder ingredients into a fine powder.
    • Store in an airtight jar for later use.

    Step 2: Cook the Chicken

    1. Heat the ghee or oil in a large skillet over medium heat.
    2. Add cumin seeds and let them sizzle for a few seconds until aromatic.
    3. Stir in the diced onions and cubed chicken. (Save time by cooking them together!)
    4. Cook on medium-high, stirring occasionally, until the chicken is no longer pink and most of the liquid has evaporated.

    Step 3: Build the Sauce

    1. Add the ginger-garlic paste, curry powder, garam masala, ground cumin, chili powder, and salt.
    2. Stir and cook for 1–2 minutes until the spices are fragrant.

    Step 4: Simmer the Tomato Sauce

    1. Pour in the tomato sauce and bring to a gentle boil.
    2. Let the tomato sauce cook uncovered for 8–10 minutes, stirring occasionally.
      Important:
      You want the tomato sauce to darken in color and thicken slightly — this deepens the flavor and gives the curry its signature taste.

    Step 5: Finish the Curry

    1. Lower the heat and stir in the heavy cream.
    2. Simmer gently for another 5 minutes.
    3. Garnish with fresh cilantro leaves.

    Serving Ideas:

    • Serve hot over fluffy basmati rice
    • Pair with warm naan or homemade chapatis
    • Add a side of cooling cucumber raita or a simple salad

    Tips for Success:

    • Don’t rush the tomato sauce. Letting it cook down properly makes all the difference!
    • Customize the spice: Add a pinch of sugar if you like it sweeter, or a dash more chili powder for a spicier kick.
    • Use boneless thighs for extra juicy chicken.
    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)
    Pin
    Print

    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Recipe by Heather ChatterjeeCourse: Uncategorized
    Servings

    6

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Calories

    380-420

    kcal

    Ingredients

    • For the Chicken:

    • 2 tablespoons ghee or oil

    • 1 large onion, diced

    • 1 teaspoon cumin seeds

    • 1.5 to 2 tablespoons ginger-garlic paste

    • 2 teaspoons homemade or store-bought curry powder (see easy blend below!)

    • 2 teaspoons garam masala

    • 1 teaspoon ground cumin

    • 1 teaspoon red chili powder

    • 2 teaspoons salt (adjust to taste)

    • 1 (15 oz) can tomato sauce

    • ½ cup heavy cream

    • 2 pounds chicken breast or thighs, cubed

    • Fresh cilantro leaves, for garnish

    • Easy Homemade Curry Powder:

    • 2 tsp turmeric

    • 2 tsp cumin seeds

    • ½ tsp black peppercorns

    • ½ tsp crushed red pepper flakes

    • ½ tsp whole cardamom (pods removed)

    • ½ inch cinnamon stick

    • ¼ tsp whole cloves

    • ¼ tsp ground ginger

    • Easy Homemade Curry Powder:

    • 5 tsp ground coriander

    • 2 tsp turmeric

    • 2 tsp cumin seeds

    • ½ tsp black peppercorns

    • ½ tsp crushed red pepper flakes

    • ½ tsp whole cardamom (pods removed)

    • ½ inch cinnamon stick

    • ¼ tsp whole cloves

    • ¼ tsp ground ginger

    Directions

    • Prepare the Curry Powder
      (Optional: Dry-roast the whole spices in a pan for extra flavor before grinding!)
      In a spice grinder or blender, grind all curry powder ingredients into a fine powder.
      Store in an airtight jar for later use.
    • Heat the ghee or oil in a large skillet over medium heat.
    • Add cumin seeds and let them sizzle for a few seconds until aromatic.
    • Stir in the diced onions and cubed chicken.
    • Cook on medium-high, stirring occasionally, until the chicken is no longer pink and most of the liquid has evaporated.
    • Add the ginger-garlic paste, curry powder, garam masala, ground cumin, chili powder, and salt.
    • Stir and cook for 1–2 minutes until the spices are fragrant.
    • Pour in the tomato sauce and bring to a gentle boil.
    • Let the tomato sauce cook uncovered for 8–10 minutes, stirring occasionally.
      You want the tomato sauce to darken in color and thicken slightly — this deepens the flavor and gives the curry its signature taste.
    • Lower the heat and stir in the heavy cream.
    • Simmer gently for another 5 minutes.
    • Garnish with fresh cilantro leaves.

    Notes

    • Serve hot over fluffy basmati rice
      Pair with warm naan or homemade chapatis

    Final Thoughts

    If you’ve been nervous about trying Indian recipes at home, I hope you’ll give this easy butter chicken a try!
    It’s simple, foolproof, and so rewarding.
    Once you master this one, I promise you’ll be hooked on cooking Indian food just like I was.

    Let me know in the comments if you try it — I would love to hear how it turns out!

  • Easy Matar Paneer Recipe

    (Kid-Approved + Authentic North Indian Flavor!)

    If there’s one dish that instantly brings comfort to our dinner table, it’s Matar Paneer (Mutter Paneer).

    My kids absolutely love this creamy, slightly sweet curry — it’s always one of their most-requested meals! I first fell in love with Matar Paneer while traveling in North India years ago, where every bite of this dish tasted like home. Today, it’s a regular feature in our kitchen, bringing back fond memories with every spoonful.

    In this post, I’ll show you an easy homemade recipe for Matar Paneer, share a little history behind it, and give you some tips to make it perfect every time!

    What is Matar Paneer?

    Matar Paneer is a classic North Indian curry made with paneer (Indian cottage cheese) and matar (green peas), cooked in a rich tomato-based gravy with aromatic spices.

    It’s especially popular in Punjabi households and is often served with naan, roti, or steamed rice. This vegetarian dish strikes a perfect balance — creamy, flavorful, and kid-friendly without being overly spicy!

    A Quick History of Matar Paneer

    Matar Paneer has roots in the Punjabi cuisine of Northern India, where dairy (like paneer, butter, and cream) is a staple.

    Paneer itself dates back centuries — it’s believed to have been introduced by Afghan and Persian rulers who brought techniques for soft cheese-making to India.

    As tomatoes became widely available in India, they were incorporated into rich curries, leading to iconic dishes like Matar Paneer, Butter Chicken, and Paneer Butter Masala.

    Today, Matar Paneer remains one of the most beloved vegetarian dishes, found both at home kitchens and in restaurants across India.

    Easy Matar Paneer Recipe (Step-by-Step)

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Serves: 4
    Calories: ~280–320 per serving

    Ingredients:

    • 200g paneer (cubed)
    • 1 cup green peas (fresh or frozen)
    • 2 tablespoons oil or ghee
    • 1 medium onion (finely chopped)
    • 2 medium tomatoes (pureed)
    • 1 teaspoon ginger-garlic paste
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon red chili powder (adjust to taste)
    • 1 teaspoon garam masala
    • Salt to taste
    • 1/4 cup water (adjust for gravy consistency)
    • Fresh cilantro (for garnish)

    Instructions:

    Step 1: Prepare the Ingredients

    • Cube the paneer into bite-sized pieces.
    • If using frozen peas, rinse them under warm water to thaw slightly.
    • Puree the tomatoes and finely chop the onion.

    Step 2: Sauté the Aromatics

    • Heat 2 tablespoons of oil or ghee in a large pan over medium heat.
    • Add 1 teaspoon of cumin seeds and let them crackle for a few seconds.
    • Add the chopped onion and sauté until golden brown (about 3–4 minutes).

    Step 3: Build the Masala Base

    • Stir in 1 teaspoon of ginger-garlic paste and cook for another minute until the raw smell disappears.
    • Add the pureed tomatoes and cook for 5–7 minutes, stirring occasionally, until the oil starts to separate from the masala.

    Step 4: Spice It Up

    • Lower the heat slightly and add:
      • 1/2 teaspoon turmeric powder
      • 1 teaspoon coriander powder
      • 1/2 teaspoon red chili powder
    • Mix well to coat the onion-tomato mixture evenly with spices.

    Step 5: Add Peas and Simmer

    • Add 1 cup of green peas and 1/4 cup of water. Stir well.
    • Cover the pan and let it cook on low for 5 minutes , or until the peas are tender.

    Step 6: Add the Paneer

    • Gently add the cubed paneer to the gravy.
    • Stir carefully to coat the paneer without breaking the pieces.
    • Let it simmer uncovered for another 5 minutes, allowing the flavors to meld.

    Step 7: Finish and Garnish

    • Sprinkle 1 teaspoon of garam masala over the curry.
    • Taste and adjust salt if needed.
    • Garnish with freshly chopped cilantro.

    Serving Suggestions:

    • Serve hot with warm naan, roti, or steamed basmati rice.
    • Add a side of yogurt or raita for an extra refreshing touch.

    Why My Family Loves Matar Paneer

    When I first tasted Matar Paneer, during one of my first stays in India, I was instantly hooked — the soft paneer cubes soaking up the spiced tomato gravy were simply unforgettable.

    Years later, when I made it for my own kids, they devoured it so quickly that it became a permanent addition to our weekly meal rotation!

    It’s gentle on little tastebuds but flavorful enough for grown-ups, and I love that it’s packed with protein and veggies too.

    Print

    Mutter Paneer

    Recipe by Heather ChatterjeeCourse: North Indian, Paneer Recipes, Vegetarian Recipes
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    20

    minutes
    Calories

    280–320

    kcal

    Ingredients

    • 200g paneer (cubed)

    • 1 cup green peas (fresh or frozen)

    • 2 tablespoons oil or ghee

    • 1 onion (finely chopped)

    • 2 tomatoes (pureed)

    • 1 teaspoon ginger-garlic paste

    • 1 teaspoon cumin seeds

    • 1/2 teaspoon turmeric powder

    • 1 teaspoon coriander powder

    • 1/2 teaspoon red chili powder (adjust to taste)

    • 1 teaspoon garam masala

    • Salt to taste

    • 1/4 cup water (adjust for gravy consistency)

    • Fresh cilantro (for garnish)

    Directions

    • Heat oil in a pan. Add cumin seeds and let them crackle.
    • Add the chopped onions and sauté until golden brown.
    • Stir in the ginger-garlic paste and cook for a minute.
    • Add the tomato puree and cook until the oil separates from the masala.
    • Sprinkle in turmeric, coriander powder, and red chili powder. Stir well.
    • Add peas and a splash of water. Cook covered on low for 5 minutes (until peas soften).
    • Gently fold in the paneer cubes and simmer for another 5 minutes.
    • Finish with garam masala and adjust salt.
    • Garnish with fresh cilantro and serve hot!

    Notes

    • Pair with warm naan, roti, or steamed basmati rice for a hearty, satisfying meal!

    Matar Paneer is more than just a dish for us — it’s a beautiful memory of travels, family gatherings, and simple, joyful meals. I hope this easy recipe brings a little of that magic to your table too!

    Let me know in the comments — have you tried making Matar Paneer before?