Introduction to North Indian Cuisine
North Indian cuisine is as diverse as the regions of India itself, offering a vast array of flavors, spices, and cooking techniques. Known for its rich gravies, creamy curries, and the liberal use of ghee (clarified butter), this cuisine offers a delightful experience for anyone who loves food. This article will guide you through 5 delicious North Indian recipes that you can try at home to experience the magic of this culinary tradition.
Butter Chicken (Murgh Makhani)
Butter Chicken, or Murgh Makhani, is probably one of the most recognized dishes globally from North Indian cuisine. Here's how you can prepare this at home:
- Ingredients:
- 1 kg chicken (preferably thigh or breast), cut into pieces
- 1 cup yogurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp tandoori masala
- 1 tsp salt
- 1 tsp red chili powder
- 1/2 cup butter
- 2 tbsp cream
- 2 tomatoes, pureed
- 1 tbsp sugar
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- Fresh cilantro for garnish
- Preparation:
- Marinate the chicken with yogurt, ginger paste, garlic paste, tandoori masala, salt, and red chili powder for at least 4 hours, or overnight.
- Preheat oven to 350°F (175°C). Arrange chicken on a baking sheet and bake for 30 minutes, turning once.
- In a skillet, melt butter, add tomato puree, cook until oil separates. Add sugar and cream, mix well.
- Add the baked chicken to the gravy, let it simmer for 15 minutes. Sprinkle kasuri methi.
- Garnish with cilantro and serve hot with naan or rice.
🍴 Note: This dish can be made less rich by reducing the amount of butter and cream used.
Chana Masala
Chana Masala, or Chole Bhature, is a hearty chickpea curry that's a staple in North Indian cuisine.
- Ingredients:
- 2 cups dried chickpeas, soaked overnight
- 3 tbsp oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp red chili powder
- Salt to taste
- 1 tsp amchur (dry mango powder)
- Fresh coriander for garnish
- Preparation:
- Boil the chickpeas until tender, keep some of the water aside.
- Heat oil, add cumin seeds, once they splutter, add onions and cook until golden.
- Add ginger and garlic paste, sauté for 2 minutes. Mix in the spices (except garam masala) and tomatoes, cook till oil separates.
- Add chickpeas with their water, simmer for 20 minutes, adjusting the consistency as required.
- Add garam masala and amchur, stir well, and garnish with coriander.
Paneer Tikka
Paneer Tikka is a vegetarian delight, offering smoky, spiced paneer cubes that melt in your mouth.
- Ingredients:
- 500g paneer (cottage cheese), cut into 1-inch cubes
- 1 cup yogurt
- 2 tbsp mustard oil
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp tandoori masala
- 1 tbsp lemon juice
- Salt to taste
- Mint leaves and onion rings for serving
- Preparation:
- Whisk yogurt with mustard oil, ginger-garlic paste, spices, lemon juice, and salt.
- Add paneer cubes, marinate for 2 hours.
- Preheat oven to 425°F (220°C) or use a grill. Thread paneer onto skewers, roast or grill until slightly charred, turning for even cooking.
- Serve with mint chutney and onion rings.
🔥 Note: For an extra smoky flavor, you can char-coal smoke the paneer before adding it to the marinade.
Palak Paneer
Palak Paneer is a creamy spinach curry with paneer, offering both nutrition and flavor.
- Ingredients:
- 500g spinach
- 250g paneer, cut into cubes
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 2-3 green chilies, slit
- 1 tsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tbsp cream or cashew paste for thickness
- Salt to taste
- Preparation:
- Blanch spinach, blend into a puree.
- In a pan, heat ghee or oil, add cumin seeds. Add onions, sauté until golden, followed by green chilies, ginger-garlic paste, and turmeric.
- Add spinach puree, cook for 10 minutes, then add cream or cashew paste for creaminess.
- Add paneer cubes, garam masala, and salt. Cook for 5 more minutes.
- Serve with roti or naan.
Dal Makhani
Dal Makhani, a slow-cooked lentil dish, is renowned for its depth of flavor and creamy texture.
- Ingredients:
- 1 cup whole black lentils (urad dal)
- 1/2 cup kidney beans (rajma)
- 3 tbsp butter
- 1 tbsp ginger-garlic paste
- 2 tomatoes, pureed
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 1/2 cup cream
- Salt to taste
- Preparation:
- Soak lentils and beans overnight. Cook until tender.
- In a pan, melt butter, add cumin seeds, ginger-garlic paste, and cook until fragrant. Add tomato puree, spices, and cook until oil separates.
- Add the cooked lentils and beans with their water, simmer for at least an hour on low heat to blend the flavors.
- Stir in cream, adjust the seasoning, and serve with naan or rice.
Can I make Butter Chicken without an oven?
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Yes, you can grill or cook the marinated chicken on a stovetop. Use a heavy-bottomed pan or griddle to get the char.
What can I use as a substitute for paneer in these recipes?
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Tofu can be a great substitute for paneer in all dishes where paneer is used. It absorbs flavors well and can mimic the texture to a degree.
How can I make these recipes vegan?
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Replace dairy products with vegan alternatives like coconut yogurt, cashew cream, and use oil instead of butter or ghee. For paneer, use firm tofu or vegan cheese alternatives.
Are these recipes too spicy for children?
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Reduce or omit the chili powder and green chilies to lower the spice level. You can also serve yogurt or mint chutney to counteract the heat if needed.
Can I store these dishes for later consumption?
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Yes, these dishes can be refrigerated for up to 3 days. Reheat gently to preserve the texture and flavor.
Related Terms:
- north indian recipes
- Famous North Indian dishes
- North Indian Dinner Recipes
- North Indian recipes vegetarian
- North Indian dishes for chapati
- North Indian food list
