Hearty Indian Main Courses

 

Forget takeout — you can make Indian food at home with recipes for chicken masala, vindaloo and many curries.

 

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Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Alice Gao ©Alice Gao Photography

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Butter Chicken

Traditionally baked in a clay tandoor, butter chicken is coated in a thick, yogurt- and tomato-based sauce. Bal Arneson breaks from the norm, cooking her recipe on the stovetop and omitting the named ingredient entirely.

Get the Recipe: Butter Chicken

Chicken South Indian Style

Bal’s comforting chicken dinner calls for dried curry leaves — a densely flavored Indian pantry staple that’s used similarly to the way Western recipes use bay leaves.

Get the Recipe: Chicken South Indian Style

Salmon with Coconut Sauce

Coconut, ginger and cardamom are as ubiquitous in Indian recipes as rain is during monsoon season. Here, Bal uses them as the base for a creamy sauce to pour over seared salmon fillets. The end result is a meal that’s as simple to prepare as it is impressive to serve.

Get the Recipe: Salmon with Coconut Sauce

Tandoori Chicken

Don’t be daunted by Bal’s ingredient list for her version of this adored Northern Indian classic –– if you have the necessary spices on hand, this dish is a cinch to prepare. Make sure to keep an airtight container available; you’ll need it for your leftover spice mixture.

Get the Recipe: Tandoori Chicken

Traditional Vegetable Curry

Buttermilk adds just the right amount of tang to Bal’s substantial vegetarian curry, and since the dish simmers for just under an hour, you’ll have enough time to make rice to serve alongside it.

Get the Recipe: Traditional Vegetable Curry

Chicken Masala

Whether you call it by its translated name –– “spiced chicken” –– or you simply call it dinner, you’ll fall in love with the lively tastes of this traditional Northern Indian dish. Its flavors will continue to develop with time, so the leftovers might even be better than the just-cooked dish.

Get the Recipe: Chicken Masala

Kidney Bean Stew with Sweet Potatoes and Oranges

Sure, this recipe requires a well-stocked pantry, but you’ll be happy once you’ve bought the necessary ingredients, since Bal’s hearty stew will likely become a favorite recipe. Timing is everything when adding spices, so make sure your mise en place is in order before you start cooking.

Get the Recipe: Kidney Bean Stew with Sweet Potatoes and Oranges

Mughlai Chicken

Nigella Lawson’s recipe for this classic Northern Indian dish owes its bold flavor to a rich spice base, as well as yogurt, cream and chicken stock. This dish will grow richer in flavor over time, as a robust stew does, so opt to make it a day in advance (or make sure to save some leftovers).

Get the Recipe: Mughlai Chicken

Punjabi Quesadillas

There’s a reason why everyone loves a quesadilla — and that reason is cheese. Bal puts an Indian twist on this Mexican favorite by layering her tortillas with plenty of spices, ginger, garlic and chicken, before topping everything with mozzarella cheese. The results are simple and completely irresistible.

Get the Recipe: Punjabi Quesadillas

Sag and Paneer

Greens are good –– especially when they’re cooked in a bold spice blend and topped with gently browned paneer cheese. Bal runs the vegetables through a food processor to give the dish a smoother consistency.

Get the Recipe: Sag and Paneer

Vindaloo for Chicken or Lamb

Marinating chicken in a blend of hot curry spices, lime juice and garlic allows each piece to soak up maximum flavor. Rachael Ray finds a use for every piece of the bird by making a rich stock from chicken wings. Meat lovers can use lamb in place of chicken.

Get the Recipe: Vindaloo for Chicken or Lamb

Green Coconut Fish Curry

Don’t be intimidated by the idea of making curry at home –– it’s simpler than it looks and worth the time it takes to gather its many ingredients. This coconut-based recipe gains flavor from whole green chiles and a garam masala blend, but doesn't carry enough heat to deter the spice-averse.

Get the Recipe: Green Coconut Fish Curry

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