You’re about to embark on a flavorful journey that will spice up your kitchen routine! Our collection of 18 Spicy Indian Recipes Delight is perfect for home cooks looking to add some heat and excitement to their meals. From quick weeknight dinners to weekend feasts, these dishes promise to transport your taste buds straight to the heart of India. Ready to turn up the heat? Let’s dive in!
Butter Chicken
Make butter chicken by combining tender chicken with a rich, creamy tomato sauce. This dish is a crowd-pleaser that’s easy to whip up for any dinner.
Ingredients
- Chicken thighs – 1.5 lbs
- Butter – 4 tbsp
- Heavy cream – 1 cup
- Tomato sauce – 1 cup
- Garam masala – 1 tbsp
- Salt – 1 tsp
Instructions
- Cut chicken thighs into bite-sized pieces.
- Melt 2 tbsp butter in a large pan over medium heat.
- Add chicken to the pan. Cook for 5 minutes until no longer pink.
- Remove chicken from the pan. Set aside.
- Add remaining 2 tbsp butter to the same pan.
- Pour in tomato sauce. Stir and cook for 2 minutes.
- Add garam masala and salt. Mix well.
- Return chicken to the pan. Stir to coat with sauce.
- Pour in heavy cream. Stir until sauce is smooth.
- Simmer on low heat for 10 minutes. Stir occasionally.
Just serve this butter chicken over steamed rice or with naan. The sauce is velvety, with a perfect balance of spices. For a twist, top with fresh cilantro before serving.
Palak Paneer
Want a quick, nutritious dish that packs flavor? Palak Paneer combines creamy cheese with spinach in a spicy gravy.
Ingredients
- Spinach – 2 cups
- Paneer – 1 cup, cubed
- Tomato – 1, chopped
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Cumin seeds – 1 tsp
- Turmeric – ½ tsp
- Garam masala – 1 tsp
- Oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds, wait until they crackle.
- Add garlic and ginger. Sauté for 30 seconds until fragrant.
- Stir in tomatoes, cook for 2 minutes until soft.
- Add turmeric and salt. Mix well.
- Blend spinach with ¼ cup water until smooth. Pour into the pan.
- Cook the spinach mixture for 5 minutes, stirring occasionally.
- Add paneer cubes and garam masala. Simmer for 3 minutes.
- Tip: For creamier texture, add 2 tbsp cream before the final simmer.
- Tip: Toast paneer lightly before adding for extra texture.
- Tip: Adjust thickness with water if needed during cooking.
Delight in the creamy spinach and soft paneer, best served with warm naan or rice. The spices meld beautifully for a comforting meal.
Chana Masala
Chana masala brings bold flavors to your table with minimal effort. Chickpeas simmer in a spiced tomato sauce for a hearty dish.
Ingredients
– Chickpeas – 2 cans (15 oz each)
– Tomato paste – 2 tbsp
– Cumin – 1 tsp
– Garam masala – 1 tsp
– Oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Heat oil in a large pan over medium heat (350°F).
2. Add cumin and garam masala to the oil. Toast for 30 seconds until fragrant.
3. Stir in tomato paste and cook for 1 minute to deepen the flavor.
4. Drain and rinse chickpeas, then add them to the pan.
5. Pour in 1 cup of water and bring to a simmer.
6. Reduce heat to low (200°F) and let cook for 20 minutes, stirring occasionally.
7. Add salt and adjust seasoning if needed.
8. Mash a few chickpeas against the side of the pan to thicken the sauce.
Mashed chickpeas create a creamy texture contrasting with whole beans. Serve over rice or with naan for scooping up the sauce.
Rogan Josh
Now, let’s dive into making Rogan Josh, a flavorful curry that’s as rich in taste as it is in color. This dish is a staple in Kashmiri cuisine, known for its deep red hue and tender meat.
Ingredients
- Lamb – 2 lbs
- Yogurt – 1 cup
- Rogan Josh spice mix – 2 tbsp
- Oil – 3 tbsp
- Water – 2 cups
Instructions
- Heat oil in a large pot over medium heat until shimmering.
- Add lamb pieces, browning on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Stir in the Rogan Josh spice mix, coating the lamb evenly for 1 minute.
- Whisk yogurt in a separate bowl until smooth, then gradually add to the pot, stirring constantly to prevent curdling.
- Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until lamb is tender. Tip: Check occasionally and add more water if needed to prevent drying out.
- Uncover and cook for an additional 10 minutes to thicken the sauce. Tip: The sauce should coat the back of a spoon when ready.
The Rogan Josh should have a velvety texture with meat that falls apart effortlessly. Serve it over steamed basmati rice or with warm naan for a complete meal.
Dal Makhani
Hailing from the heart of Punjab, Dal Makhani is a creamy, buttery lentil dish that’s both comforting and luxurious. Here’s how to make it at home with minimal fuss.
Ingredients
– Black lentils – 1 cup
– Red kidney beans – 1/4 cup
– Butter – 4 tbsp
– Heavy cream – 1/2 cup
– Garlic – 4 cloves, minced
– Ginger – 1 tbsp, minced
– Tomato puree – 1 cup
– Cumin seeds – 1 tsp
– Garam masala – 1 tsp
– Salt – 1 tsp
Instructions
1. Soak black lentils and red kidney beans overnight in 4 cups of water. Drain before cooking.
2. In a pressure cooker, combine soaked lentils, beans, and 4 cups of water. Cook on high for 15 minutes after the first whistle.
3. Heat butter in a pan over medium heat. Add cumin seeds, let them splutter.
4. Add minced garlic and ginger, sauté until golden. Tip: Keep stirring to prevent burning.
5. Stir in tomato puree, cook until oil separates, about 5 minutes.
6. Add cooked lentils and beans to the pan, mix well. Simmer for 10 minutes.
7. Stir in heavy cream, garam masala, and salt. Cook for another 5 minutes. Tip: Adjust cream for desired richness.
8. Garnish with a dollop of butter before serving. Tip: Let it sit for 10 minutes to enhance flavors.
Kick back and enjoy the velvety texture and deep flavors of Dal Makhani. Serve with naan or steamed rice for a complete meal.
Aloo Gobi
Easy to make and packed with flavor, Aloo Gobi is a vegetarian delight that combines potatoes and cauliflower with aromatic spices.
Ingredients
- Potatoes – 2 cups, cubed
- Cauliflower – 2 cups, florets
- Oil – 2 tbsp
- Cumin seeds – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Salt – 1 tsp
Instructions
- Heat oil in a large pan over medium heat (350°F).
- Add cumin seeds. Wait until they sizzle, about 30 seconds.
- Add cubed potatoes. Stir to coat with oil. Cook for 5 minutes.
- Add cauliflower florets. Mix well. Cook for another 5 minutes.
- Sprinkle turmeric, garam masala, and salt over the vegetables. Stir to combine.
- Cover the pan. Reduce heat to low (250°F). Cook for 15 minutes.
- Remove the lid. Stir the vegetables. Check if potatoes are tender with a fork.
- If needed, cook uncovered for another 5 minutes to evaporate excess moisture.
Fluffy potatoes and tender cauliflower absorb the spices beautifully. Serve with warm roti or over steamed rice for a comforting meal.
Pav Bhaji
Craving a hearty, flavorful dish that’s easy to whip up? Pav Bhaji, a spicy vegetable mash served with buttered bread, hits the spot.
Ingredients
- Potatoes – 2 cups, boiled and mashed
- Butter – 4 tbsp
- Pav Bhaji masala – 2 tbsp
- Tomatoes – 1 cup, finely chopped
- Green peas – ½ cup
- Salt – 1 tsp
- Bread rolls – 4
Instructions
- Heat 2 tbsp butter in a pan over medium heat.
- Add the tomatoes and cook until they turn mushy, about 5 minutes.
- Stir in the pav bhaji masala and salt, cooking for 2 minutes to blend the flavors.
- Mix in the mashed potatoes and green peas, cooking for another 5 minutes. Tip: For a smoother texture, mash the vegetables further with the back of a spoon.
- Toast the bread rolls with the remaining butter on a skillet until golden, about 2 minutes per side. Tip: Press lightly for even toasting.
- Serve the vegetable mash hot with the buttered rolls. Tip: Garnish with chopped onions and a squeeze of lemon for extra zest.
Just like that, you’ve got a dish with a creamy texture and a bold, spicy flavor. Try serving it with a side of pickled vegetables for a tangy contrast.
Samosa
Gather around for a quick guide to making samosas, the perfect crispy, spicy treat. This recipe simplifies the process without sacrificing flavor.
Ingredients
– Flour – 2 cups
– Salt – 1 tsp
– Water – ¾ cup
– Potatoes – 2, boiled and mashed
– Peas – ½ cup
– Cumin seeds – 1 tsp
– Coriander powder – 1 tsp
– Chili powder – ½ tsp
– Oil – for frying
Instructions
1. Mix flour and salt in a bowl. Gradually add water to form a stiff dough. Cover and let it rest for 30 minutes.
2. Heat 1 tbsp oil in a pan. Add cumin seeds, sauté for 30 seconds until fragrant.
3. Add mashed potatoes, peas, coriander powder, and chili powder. Cook for 5 minutes, stirring constantly. Let the filling cool.
4. Divide the dough into 6 equal parts. Roll each into a thin circle, then cut in half.
5. Form a cone with each half, fill with 1 tbsp of the potato mixture, and seal the edges with water.
6. Heat oil in a deep fryer to 350°F. Fry samosas in batches until golden brown, about 4-5 minutes per batch.
7. Drain on paper towels. Serve hot.
Warm samosas offer a crispy exterior with a spicy, flavorful filling. Pair with mint chutney or tamarind sauce for an extra kick.
Biryani
Kickstart your culinary adventure with Biryani, a fragrant rice dish layered with spices and meat. Perfect for gatherings, it’s a one-pot wonder that promises rich flavors.
Ingredients
- Basmati rice – 2 cups
- Chicken thighs – 1 lb
- Yogurt – ½ cup
- Biryani masala – 2 tbsp
- Onion – 1, sliced
- Ginger-garlic paste – 1 tbsp
- Water – 4 cups
- Salt – 1 tsp
Instructions
- Rinse basmati rice under cold water until water runs clear. Soak for 30 minutes, then drain.
- Marinate chicken thighs with yogurt, biryani masala, and salt. Let sit for 1 hour.
- Heat 2 tbsp oil in a pot over medium heat. Fry sliced onion until golden brown. Remove half for garnish.
- Add ginger-garlic paste to the pot. Sauté for 1 minute until fragrant.
- Add marinated chicken. Cook for 5 minutes, stirring occasionally.
- Layer drained rice over chicken. Pour 4 cups water over rice.
- Cover pot with a tight lid. Cook on low heat for 20 minutes. Tip: Do not stir once rice is added to prevent breaking grains.
- Turn off heat. Let biryani rest for 10 minutes. Tip: This allows flavors to meld.
- Fluff rice gently with a fork. Garnish with reserved fried onions. Tip: Serve with raita for a cooling contrast.
Hearty and aromatic, this biryani boasts tender chicken and fluffy rice. Try serving it with a side of pickled onions for an extra zing.
Tandoori Chicken
Vibrant and flavorful, Tandoori Chicken is a must-try for anyone looking to spice up their meal routine. This dish combines juicy chicken with a smoky, charred exterior for a mouthwatering experience.
Ingredients
- Chicken thighs – 2 lbs
- Plain yogurt – 1 cup
- Lemon juice – 2 tbsp
- Garlic paste – 1 tbsp
- Ginger paste – 1 tbsp
- Tandoori masala – 2 tbsp
- Salt – 1 tsp
- Vegetable oil – 2 tbsp
Instructions
- In a large bowl, mix yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, and salt until well combined.
- Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
- Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
- Remove chicken from marinade, letting excess drip off. Arrange on the wire rack.
- Drizzle vegetable oil over the chicken for a crispier finish.
- Bake for 25 minutes, then broil on high for 5 minutes until edges are slightly charred.
- Let rest for 5 minutes before serving to allow juices to redistribute.
Crispy on the outside and tender inside, this Tandoori Chicken pairs perfectly with naan or a fresh cucumber salad. The smoky aroma and tangy yogurt marinade make it a standout dish.
Masala Dosa
Let’s dive into making Masala Dosa, a crispy, savory Indian crepe filled with spiced potatoes. It’s a beloved breakfast that’s easier to make than you think.
Ingredients
- Rice – 2 cups
- Urad dal – ½ cup
- Salt – 1 tsp
- Potatoes – 2, medium
- Onion – 1, medium
- Green chilies – 2
- Mustard seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Oil – 2 tbsp
Instructions
- Soak rice and urad dal separately in water for 6 hours.
- Drain and blend together with salt to a smooth batter. Let ferment overnight.
- Boil potatoes until tender, then peel and mash.
- Heat oil in a pan, add mustard seeds. When they pop, add chopped onion and green chilies.
- Add turmeric and mashed potatoes. Cook for 5 minutes. Set aside.
- Heat a non-stick pan over medium heat. Pour a ladle of batter, spread thinly.
- Drizzle oil around edges. Cook until golden and crisp.
- Place potato filling on one half, fold over. Serve hot.
Key tip: Ensure the pan is hot enough before pouring the batter for the perfect crispness. The dosa should be thin and lacy. For extra flavor, serve with coconut chutney and sambar. Keep the heat consistent to avoid uneven cooking.
Kickstart your morning with this crispy, flavorful dosa. The golden exterior and spicy potato filling make it irresistible. Try it with a side of tangy tomato chutney for a twist.
Vada Pav
Yummy street food from Mumbai, Vada Pav is a spicy potato fritter sandwiched in a bun. It’s quick, filling, and packed with flavor.
Ingredients
- Potatoes – 2 cups, boiled and mashed
- Flour – 1 cup
- Mustard seeds – 1 tsp
- Turmeric powder – ½ tsp
- Green chilies – 2, finely chopped
- Oil – 2 tbsp
- Pav buns – 4
Instructions
- Heat 1 tbsp oil in a pan over medium heat. Add mustard seeds and wait until they pop.
- Add green chilies and sauté for 30 seconds. Mix in turmeric powder.
- Combine the mashed potatoes with the sautéed spices. Cook for 2 minutes, then set aside to cool.
- Divide the potato mixture into 4 equal portions. Shape each into a ball, then flatten slightly.
- Dip each potato patty into the flour, coating evenly. Shake off excess.
- Heat the remaining oil in a pan over medium-high heat. Fry the patties until golden brown, about 3 minutes per side.
- Slice the pav buns halfway through. Place a hot vada inside each bun.
- Serve immediately with green chutney or a sprinkle of red chili powder for extra heat.
Best enjoyed hot, the crispy exterior gives way to a soft, spicy interior. Try serving with a side of fried green chilies for an authentic touch.
Pani Puri
Never tried Pani Puri? This crispy, hollow puri filled with spicy, tangy water is a street food favorite.
Ingredients
- Semolina – 1 cup
- Water – ½ cup
- Salt – ½ tsp
- Potatoes – 2, boiled and mashed
- Chickpeas – 1 cup, boiled
- Tamarind chutney – ½ cup
- Mint leaves – 1 cup
- Cilantro – ½ cup
- Green chili – 2
- Ginger – 1 inch
- Cumin powder – 1 tsp
- Black salt – ½ tsp
- Chaat masala – 1 tsp
- Lemon juice – 2 tbsp
- Ice water – 4 cups
Instructions
- Mix semolina, water, and salt to form a stiff dough. Rest for 30 minutes.
- Roll dough thin, cut into small circles, and deep fry at 375°F until puffed and golden. Tip: Keep the oil temperature consistent for even cooking.
- Blend mint, cilantro, green chili, ginger, cumin powder, black salt, chaat masala, and lemon juice with ice water to make pani. Tip: Strain for a smoother texture.
- Fill each puri with mashed potatoes and chickpeas. Tip: Make a small hole in the puri before filling to prevent breaking.
- Pour tamarind chutney and pani into each puri just before serving.
With its explosive mix of flavors and textures, Pani Puri is best enjoyed immediately. Serve with extra pani on the side for those who love it spicy.
Korma
Rarely does a dish blend richness and simplicity like Korma. Ready in under an hour, it’s a creamy, spiced curry that’s both comforting and elegant.
Ingredients
– Chicken thighs – 1 lb
– Yogurt – 1 cup
– Heavy cream – ½ cup
– Garam masala – 2 tsp
– Turmeric – ½ tsp
– Cumin – 1 tsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Olive oil – 2 tbsp
– Salt – 1 tsp
Instructions
1. Heat olive oil in a large pan over medium heat (350°F).
2. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
3. Add chicken thighs, cook for 5 minutes until lightly browned.
4. Stir in garam masala, turmeric, and cumin, coating the chicken evenly.
5. Mix in yogurt and heavy cream, reduce heat to low (250°F), simmer for 20 minutes.
6. Add salt, stir well, and cook for another 5 minutes.
7. Tip: For extra creaminess, blend half the sauce before adding the chicken back in.
8. Tip: Toast the spices in a dry pan for 30 seconds before using to enhance their flavor.
9. Tip: Let the curry rest for 10 minutes off the heat to thicken slightly.
Yogurt and cream give Korma its signature velvety texture, while garam masala adds warmth. Serve over basmati rice or with naan for scooping up the sauce.
Jalebi
You won’t believe how easy it is to make Jalebi at home. This crispy, syrupy dessert is a crowd-pleaser.
Ingredients
– Flour – 1 cup
– Yogurt – ½ cup
– Sugar – 1 cup
– Water – ½ cup
– Saffron strands – 5
– Oil – for deep frying
Instructions
1. Mix flour and yogurt in a bowl to form a smooth batter. Cover and let it ferment for 8 hours.
2. Heat sugar and water in a saucepan over medium heat until the sugar dissolves. Add saffron strands and simmer for 5 minutes to make the syrup. Keep warm.
3. Fill a piping bag with the fermented batter.
4. Heat oil in a deep pan to 375°F.
5. Pipe the batter into the hot oil in spiral shapes. Fry until golden and crisp, about 2 minutes per side.
6. Drain the jalebis and immediately dip them into the warm syrup for 30 seconds.
7. Remove and let them sit for 2 minutes to absorb the syrup.
Kick your dessert game up a notch with these golden spirals. The contrast between the crispy exterior and the syrup-soaked interior is irresistible. Serve warm for the best experience.
Gulab Jamun
Melt-in-your-mouth Gulab Jamun is a decadent Indian dessert that’s surprisingly simple to make at home. These golden-brown dumplings soaked in fragrant syrup are a crowd-pleaser.
Ingredients
- Milk powder – 1 cup
- All-purpose flour – ¼ cup
- Baking soda – ½ tsp
- Ghee – 2 tbsp
- Milk – ½ cup
- Sugar – 1 cup
- Water – 1 cup
- Cardamom powder – ½ tsp
- Rose water – 1 tsp
- Oil – for deep frying
Instructions
- In a bowl, mix milk powder, all-purpose flour, and baking soda.
- Add ghee and mix until the mixture resembles breadcrumbs.
- Gradually add milk to form a soft dough. Tip: The dough should be smooth without cracks.
- Divide the dough into 20 equal parts and roll into smooth balls. Tip: Ensure no cracks to prevent breaking during frying.
- Heat oil in a deep pan over medium heat (350°F).
- Fry the balls in batches until golden brown, about 4-5 minutes. Tip: Keep stirring gently for even color.
- In a separate pan, combine sugar, water, cardamom powder, and rose water. Bring to a boil.
- Simmer the syrup for 5 minutes until slightly thickened.
- Add fried balls to the warm syrup and let soak for at least 2 hours.
Velvety soft Gulab Jamuns soak up the syrup for a juicy, floral bite. Serve warm with a scoop of vanilla ice cream for a delightful contrast.
Malai Kofta
Malai Kofta is a rich, creamy North Indian dish that combines soft dumplings in a spiced tomato sauce. M Make it for a comforting meal that’s sure to impress.
Ingredients
- Potatoes – 2 cups, boiled and mashed
- Paneer – 1 cup, grated
- Heavy cream – ½ cup
- Tomatoes – 2 cups, pureed
- Garam masala – 1 tsp
- Oil – 2 tbsp
- Salt – 1 tsp
Instructions
- Mix mashed potatoes, grated paneer, and ½ tsp salt in a bowl.
- Shape the mixture into small balls. Tip: Wet your hands to prevent sticking.
- Heat oil in a pan over medium heat. Fry the balls until golden brown, about 4 minutes per side. Drain on paper towels.
- In the same pan, add tomato puree. Cook for 5 minutes until thickened.
- Add garam masala and remaining salt. Stir well.
- Pour in heavy cream. Simmer for 2 minutes. Tip: Adjust heat to avoid curdling.
- Gently add the fried balls to the sauce. Cook for another 2 minutes. Tip: Do not stir vigorously to keep the balls intact.
F The koftas are soft and melt-in-your-mouth, while the sauce is luxuriously creamy. Serve with naan or rice for a complete meal.
Dhokla
Soft, spongy, and subtly sweet, dhokla is a steamed cake that’s a staple in Gujarati cuisine. Serve it as a snack or light meal.
Ingredients
- Gram flour – 1 cup
- Water – ¾ cup
- Lemon juice – 1 tbsp
- Salt – ½ tsp
- Turmeric – ¼ tsp
- Eno fruit salt – 1 tsp
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Green chilies – 2, slit
- Curry leaves – 5
Instructions
- Mix gram flour, water, lemon juice, salt, and turmeric in a bowl to make a smooth batter. Tip: Ensure no lumps for a smooth texture.
- Grease a steaming dish with oil to prevent sticking.
- Add eno fruit salt to the batter and mix gently. Watch it foam up immediately.
- Pour the batter into the greased dish. Tap to remove air bubbles.
- Steam for 15 minutes on medium heat. Tip: Check doneness by inserting a knife; it should come out clean.
- Heat oil in a small pan. Add mustard seeds, green chilies, and curry leaves. Sauté for 30 seconds until fragrant.
- Pour the tempering over the steamed dhokla. Spread evenly.
- Let it cool for 5 minutes before cutting into squares. Tip: Use a sharp knife for clean cuts.
Refreshingly light, dhokla pairs well with green chutney or tamarind sauce. Its airy texture makes it a hit at gatherings.
Conclusion
Whether you’re craving the heat of a fiery curry or the subtle spice of a masala, our roundup of 18 Spicy Indian Recipes is your ticket to a flavorful adventure. We invite you to explore these dishes, find your favorites, and share your culinary creations with us. Don’t forget to leave a comment and pin your top picks on Pinterest for others to enjoy!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.