I’ve always believed that the heart of Indian cuisine lies in its curries.
The rich aromas, complex flavors, and vibrant colors have captivated my senses for years.
However, I know firsthand how intimidating it can be to recreate these dishes at home.
That’s why I’m sharing my favorite 10 Indian curry recipes that are not only authentic but also approachable for home cooks.
From creamy butter chicken to spicy vindaloo, these recipes will transform your kitchen into an Indian restaurant.
I’ve tested each one multiple times, and my family now requests them regularly. Let’s dive into these delicious curries together!
What Makes Indian Curry Special?
I want to clarify what exactly an Indian curry is.
The term “curry” is derived from the Tamil word “kari,” meaning sauce.
Unlike the pre-mixed curry powder you might find at grocery stores, authentic Indian curries are made with a unique blend of freshly ground spices tailored to each dish.
What I love most about Indian curries is their incredible diversity. Each region has its own distinctive style, ingredients, and cooking techniques.
Northern Indian curries often feature rich, creamy gravies, while southern Indian curries tend to be spicier with coconut and tamarind.
Therefore, when someone asks for the “best Indian curry recipes,” it’s like asking for the “best pasta dishes” there are countless amazing options!
1. Butter Chicken (Murgh Makhani)
Butter Chicken is arguably the most beloved Indian curry worldwide, and for good reason!
I remember the first time I made this at home the rich, velvety tomato-based sauce with tender chicken pieces was an absolute revelation.
This dish originated in Delhi in the 1950s when a restaurant owner created it to use leftover tandoori chicken.
| Ingredients | Quantity |
| Boneless chicken thighs | 1.5 pounds, cut into chunks |
| Plain yogurt | 1/2 cup |
| Ginger-garlic paste | 2 tablespoons |
| Garam masala | 2 teaspoons |
| Ground turmeric | 1 teaspoon |
| Kashmiri chili powder | 1 teaspoon |
| Butter | 4 tablespoons |
| Onion | 1 large, finely chopped |
| Tomato puree | 1 cup |
| Heavy cream | 1/2 cup |
| Kasoori methi (dried fenugreek leaves) | 1 tablespoon |
| Salt | To taste |
Cooking Instructions:
- Marinate chicken in yogurt, half the ginger-garlic paste, 1 teaspoon garam masala, turmeric, and chili powder for at least 30 minutes, preferably overnight.
- Preheat oven to 400°F (200°C). Place marinated chicken on a baking sheet and cook for 15 minutes.
- Meanwhile, heat butter in a large pan. Add onions and sauté until golden brown.
- Add remaining ginger-garlic paste and cook for 1 minute until fragrant.
- Stir in tomato puree, remaining garam masala, and salt. Simmer for 15 minutes.
- Add cooked chicken pieces and simmer for another 5 minutes.
- Stir in heavy cream and crushed kasoori methi. Simmer for 5 more minutes.
- Serve hot with naan bread or basmati rice.
This butter chicken recipe has been perfected over years of testing.
The secret is definitely in the kasoori methi (dried fenugreek leaves), which gives it that authentic restaurant flavor.
I promise it’s worth seeking out!
2. Chicken Tikka Masala
While Butter Chicken originated in India, Chicken Tikka Masala is widely believed to have been created in the UK by Bangladeshi chefs.
Nonetheless, it has become one of the most popular Indian curry recipes worldwide.
I personally love the charred flavor of the chicken combined with the creamy, slightly tangy sauce.
It’s similar to Butter Chicken but has a more complex spice profile and tangier taste.
| Ingredients | Quantity |
| Boneless chicken breasts | 1.5 pounds, cut into cubes |
| Plain yogurt | 1/2 cup |
| Lemon juice | 2 tablespoons |
| Ginger-garlic paste | 2 tablespoons |
| Garam masala | 2 teaspoons |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Kashmiri chili powder | 1 teaspoon |
| Oil | 2 tablespoons |
| Onion | 1 large, finely chopped |
| Tomatoes | 3 medium, pureed |
| Heavy cream | 1/2 cup |
| Fresh cilantro | 1/4 cup, chopped |
| Salt | To taste |
Cooking Instructions:
- Mix yogurt, lemon juice, half the ginger-garlic paste, 1 teaspoon garam masala, half the cumin, half the coriander, and half the chili powder to make a marinade.
- Coat chicken pieces in the marinade and refrigerate for at least 2 hours, preferably overnight.
- Thread chicken onto skewers and grill or broil until charred and cooked through, about 8 minutes.
- For the sauce, heat oil in a large pan. Add onions and sauté until golden.
- Add remaining ginger-garlic paste and cook for 1 minute until fragrant.
- Add remaining spices and cook for 30 seconds.
- Stir in tomato puree and salt. Simmer for 15 minutes until thickened.
- Add grilled chicken pieces and simmer for 5 minutes.
- Stir in heavy cream and simmer for 5 more minutes.
- Garnish with fresh cilantro and serve with naan or rice.
The key to an amazing Chicken Tikka Masala is getting a good char on the chicken before adding it to the sauce. I like to use the broiler in my oven when I don’t feel like firing up the grill!
3. Saag Paneer
Saag Paneer is a vegetarian curry that I absolutely adore for its nutritional value and incredible flavor.
The first time I made this at home, I was amazed at how a pound of spinach could transform into such a delicious dish!
The combination of creamy spinach with chunks of paneer cheese creates a perfect balance of textures and flavors.
| Ingredients | Quantity |
| Paneer | 14 oz (400g), cubed |
| Spinach | 1 pound (450g), washed |
| Onion | 1 medium, finely chopped |
| Ginger | 1-inch piece, minced |
| Garlic | 3 cloves, minced |
| Green chilies | 1-2, finely chopped |
| Cumin seeds | 1 teaspoon |
| Garam masala | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | 1/2 teaspoon |
| Heavy cream | 1/4 cup |
| Ghee or oil | 3 tablespoons |
| Salt | To taste |
Cooking Instructions:
- Heat 1 tablespoon of ghee in a pan. Fry paneer cubes until golden brown. Remove and set aside.
- Blanch spinach in boiling water for 2 minutes. Drain and transfer to ice water to stop cooking.
- Blend blanched spinach into a smooth puree.
- Heat remaining ghee in a pan. Add cumin seeds and let them splutter.
- Add onions and sauté until golden brown.
- Add ginger, garlic, and green chilies. Sauté for 2 minutes.
- Add turmeric, coriander, and garam masala. Cook for 30 seconds.
- Add spinach puree and salt. Simmer for 5 minutes.
- Add fried paneer cubes and simmer for another 5 minutes.
- Stir in heavy cream and simmer for 2 more minutes.
- Serve hot with roti or rice.
Don’t have paneer?
You can substitute firm tofu or make your own paneer at home with just milk and lemon juice!
This curry is also a great way to get your greens in a delicious form.
4. Chana Masala (Chickpea Curry)
Chana Masala is one of my go-to recipes when I need a quick, nutritious, and budget-friendly meal.
This vegan curry is packed with protein from chickpeas and has a wonderful tangy flavor from the tomatoes and amchur (dried mango powder).
I love making a big batch on Sunday and enjoying it throughout the week!
| Ingredients | Quantity |
| Chickpeas (canned or cooked) | 2 cans (15 oz each), drained |
| Onion | 1 large, finely chopped |
| Tomatoes | 2 large, chopped |
| Ginger | 1-inch piece, minced |
| Garlic | 4 cloves, minced |
| Green chilies | 1-2, finely chopped |
| Cumin seeds | 1 teaspoon |
| Ground coriander | 2 teaspoons |
| Garam masala | 1 teaspoon |
| Turmeric | 1/2 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Amchur (dried mango powder) | 1 teaspoon |
| Oil | 2 tablespoons |
| Fresh cilantro | 1/4 cup, chopped |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
Cooking Instructions:
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add onions and sauté until golden brown.
- Add ginger, garlic, and green chilies. Sauté for 2 minutes.
- Add chopped tomatoes and cook until they soften and oil begins to separate.
- Add turmeric, coriander, red chili powder, and salt. Cook for 2 minutes.
- Add drained chickpeas and mix well.
- Add 1 cup of water and bring to a boil.
- Reduce heat and simmer for 15 minutes until the gravy thickens.
- Add garam masala and amchur powder. Mix well.
- Garnish with fresh cilantro and a squeeze of lemon juice.
- Serve hot with rice or naan.
If you can’t find amchur (dried mango powder), you can substitute with an extra tablespoon of lemon juice.
The tangy flavor is what makes this dish special!
5. Lamb Rogan Josh
10 Indian Curry Recipes
Rogan Josh is a aromatic lamb curry from the Kashmir region of India.
The first time I tasted it, I was blown away by the depth of flavor from the combination of Kashmiri chilies and whole spices.
This curry takes a bit more time to prepare, but the tender meat and rich gravy are absolutely worth it.
I make this whenever I want to impress dinner guests!
| Ingredients | Quantity |
| Lamb shoulder | 2 pounds, cut into 1.5-inch cubes |
| Yogurt | 1 cup |
| Onions | 2 large, finely chopped |
| Ginger | 2-inch piece, minced |
| Garlic | 6 cloves, minced |
| Kashmiri red chili powder | 2 tablespoons |
| Fennel powder | 1 teaspoon |
| Ground coriander | 2 teaspoons |
| Garam masala | 1 teaspoon |
| Bay leaves | 2 |
| Cinnamon stick | 1-inch piece |
| Cardamom pods | 4 |
| Cloves | 4 |
| Ghee or oil | 4 tablespoons |
| Salt | To taste |
Cooking Instructions:
- Heat ghee in a heavy-bottomed pot. Add bay leaves, cinnamon, cardamom, and cloves. Sauté for 30 seconds.
- Add onions and sauté until golden brown, about 10 minutes.
- Add ginger and garlic. Sauté for 2 minutes.
- Add lamb pieces and brown on all sides, about 5 minutes.
- Add Kashmiri chili powder, coriander, fennel powder, and salt. Mix well.
- Whisk yogurt until smooth and add it to the pot, stirring continuously to prevent curdling.
- Add 1 cup of water, bring to a boil, then reduce heat to low.
- Cover and simmer for 1-1.5 hours until the lamb is tender and the gravy has thickened.
- Add garam masala and simmer for 5 more minutes.
- Serve hot with steamed rice or naan.
The key to a great Rogan Josh is using Kashmiri chili powder, which gives the dish its signature red color without making it too spicy.
If you can’t find it, you can substitute with a mix of regular chili powder and paprika.
6. Dal Makhani
Dal Makhani is a luxurious black lentil curry from Punjab that’s slow-cooked to perfection.
I’ve always been amazed at how something as simple as lentils can be transformed into such a rich, creamy dish.
The name literally means “buttery lentils,” and that’s exactly what you get a velvety, indulgent curry that’s perfect for special occasions.
| Ingredients | Quantity |
| Black urad dal (whole black lentils) | 1 cup |
| Kidney beans | 1/4 cup |
| Onion | 1 large, finely chopped |
| Tomatoes | 2 medium, pureed |
| Ginger | 1-inch piece, minced |
| Garlic | 4 cloves, minced |
| Green chili | 1, slit |
| Cumin seeds | 1 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Garam masala | 1 teaspoon |
| Butter | 3 tablespoons |
| Heavy cream | 1/4 cup |
| Kasoori methi (dried fenugreek leaves) | 1 tablespoon |
| Salt | To taste |
Cooking Instructions:
- Soak black lentils and kidney beans overnight. Drain and rinse.
- In a pressure cooker or Instant Pot, add the lentils and beans with 4 cups of water and a pinch of salt. Cook until soft (about 30 minutes in a pressure cooker or 30 minutes on high pressure in an Instant Pot).
- Heat butter in a large pot. Add cumin seeds and let them splutter.
- Add onions and sauté until golden brown.
- Add ginger, garlic, and green chili. Sauté for 2 minutes.
- Add tomato puree and cook until oil separates, about 5 minutes.
- Add red chili powder and salt. Cook for 1 minute.
- Add cooked lentils and beans with their cooking liquid.
- Simmer on low heat for at least 30 minutes, stirring occasionally. The longer you simmer, the better the flavor (traditional recipes simmer for hours).
- Add garam masala and crushed kasoori methi.
- Stir in heavy cream and simmer for 5 more minutes.
- Serve hot, garnished with a swirl of cream and a pat of butter, alongside naan or rice.
The secret to amazing Dal Makhani is slow cooking. In traditional Punjabi homes, this dish simmers overnight! If you have a slow cooker, try cooking it on low for 6-8 hours for an incredible depth of flavor.
7. Chicken Korma
Chicken Korma is a mild, creamy curry that originated in the Mughal kitchens of India.
I love making this for friends who are new to Indian cuisine because it’s flavorful without being spicy.
The rich sauce made with yogurt, cream, and nuts is absolutely divine.
This is also my kids’ favorite curry they always ask for seconds!
| Ingredients | Quantity |
| Boneless chicken thighs | 1.5 pounds, cut into chunks |
| Onions | 2 medium, finely chopped |
| Ginger | 1-inch piece, minced |
| Garlic | 4 cloves, minced |
| Yogurt | 1/2 cup |
| Heavy cream | 1/4 cup |
| Cashews | 1/4 cup |
| Almonds | 1/4 cup |
| Cardamom pods | 4 |
| Cinnamon stick | 1-inch piece |
| Cloves | 4 |
| Bay leaf | 1 |
| Turmeric | 1/2 teaspoon |
| Garam masala | 1 teaspoon |
| Ghee or oil | 3 tablespoons |
| Salt | To taste |
Cooking Instructions:
- Soak cashews and almonds in hot water for 30 minutes, then blend into a smooth paste.
- Heat ghee in a large pot. Add cardamom, cinnamon, cloves, and bay leaf. Sauté for 30 seconds.
- Add onions and sauté until golden brown.
- Add ginger and garlic. Sauté for 2 minutes.
- Add chicken pieces and brown on all sides, about 5 minutes.
- Add turmeric and salt. Mix well.
- Whisk yogurt until smooth and add it to the pot, stirring continuously to prevent curdling.
- Add the nut paste and mix well.
- Add 1/2 cup of water, bring to a boil, then reduce heat to low.
- Cover and simmer for 15-20 minutes until the chicken is tender and the gravy has thickened.
- Add garam masala and heavy cream. Simmer for 5 more minutes.
- Garnish with sliced almonds and serve hot with naan or rice.
For an extra special touch, add a pinch of saffron to the cream before adding it to the curry.
The subtle floral notes and beautiful color make this dish even more luxurious!
8. Pork Vindaloo
Vindaloo is a fiery curry from the coastal state of Goa, which was once a Portuguese colony.
The name comes from “vinha d’alhos” (wine and garlic), reflecting its Portuguese roots.
I love the complex flavor of this curry – it’s spicy, tangy, and slightly sweet all at once.
While traditionally made with pork, you can also use chicken, lamb, or beef.
| Ingredients | Quantity |
| Pork shoulder | 1.5 pounds, cut into 1-inch cubes |
| Onions | 2 medium, finely chopped |
| Tomatoes | 2 medium, chopped |
| Garlic | 8 cloves |
| Ginger | 1.5-inch piece |
| Dried red chilies | 6-8 (adjust to taste) |
| Cumin seeds | 1 teaspoon |
| Coriander seeds | 1 tablespoon |
| Black peppercorns | 1 teaspoon |
| Cinnamon stick | 1-inch piece |
| Cloves | 4 |
| Cardamom pods | 4 |
| Turmeric | 1 teaspoon |
| Vinegar (white or apple cider) | 1/4 cup |
| Tamarind paste | 1 tablespoon |
| Brown sugar | 1 teaspoon |
| Oil | 3 tablespoons |
| Salt | To taste |
Cooking Instructions:
- Dry roast cumin seeds, coriander seeds, peppercorns, cinnamon, cloves, and cardamom until fragrant.
- Grind the roasted spices with dried red chilies, garlic, ginger, turmeric, vinegar, tamarind paste, and brown sugar to make a smooth paste.
- Marinate the pork with half of this spice paste and refrigerate for at least 2 hours, preferably overnight.
- Heat oil in a heavy-bottomed pot. Add onions and sauté until golden brown.
- Add the remaining spice paste and cook for 2-3 minutes until fragrant.
- Add chopped tomatoes and cook until they soften.
- Add marinated pork along with any marinade and salt. Mix well.
- Add 1 cup of water, bring to a boil, then reduce heat to low.
- Cover and simmer for 45-60 minutes until the pork is tender and the gravy has thickened.
- Adjust salt and vinegar to taste.
- Serve hot with steamed rice or bread.
Vindaloo is traditionally very spicy, but you can adjust the heat level by reducing the number of dried red chilies. The key is to get the balance of spicy, tangy, and slightly sweet flavors right!
9. Kerala Fish Curry
Kerala Fish Curry, also known as Meen Curry, is a coastal delicacy from the southern state of Kerala. I fell in love with this curry during a trip to India’s southwest coast. The combination of tangy tamarind, creamy coconut milk, and aromatic curry leaves creates a perfect base for tender fish. This is my go-to recipe when I want to impress guests with something different!
| Ingredients | Quantity |
| Firm white fish fillets (cod, tilapia, or snapper) | 1.5 pounds, cut into large pieces |
| Onion | 1 large, finely chopped |
| Tomatoes | 2 medium, chopped |
| Green chilies | 2-3, slit |
| Ginger | 1-inch piece, minced |
| Garlic | 4 cloves, minced |
| Curry leaves | 2 sprigs |
| Mustard seeds | 1 teaspoon |
| Fenugreek seeds | 1/4 teaspoon |
| Turmeric | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Coriander powder | 2 teaspoons |
| Tamarind paste | 1 tablespoon |
| Coconut milk | 1 cup |
| Coconut oil | 2 tablespoons |
| Salt | To taste |
Cooking Instructions:
- Rub fish pieces with a little turmeric and salt. Set aside.
- Heat coconut oil in a clay pot or heavy-bottomed pan. Add mustard seeds and let them splutter.
- Add fenugreek seeds and curry leaves. Sauté for 30 seconds.
- Add onions, green chilies, ginger, and garlic. Sauté until onions are translucent.
- Add chopped tomatoes and cook until they soften.
- Add turmeric, red chili powder, and coriander powder. Mix well and cook for 2 minutes.
- Dissolve tamarind paste in 1 cup of water and add to the pan. Bring to a boil.
- Add salt to taste and simmer for 5 minutes.
- Gently add the fish pieces and cook for 5-7 minutes until the fish is just cooked through.
- Reduce heat to low and gently stir in coconut milk. Simmer for 2 minutes (do not boil after adding coconut milk).
- Garnish with fresh curry leaves and serve hot with steamed rice.
For the most authentic flavor, try to use fresh curry leaves they make a huge difference!
If you can’t find them fresh, dried curry leaves will work in a pinch.
Coconut oil also adds a distinctive South Indian flavor to this dish.
10. Aloo Gobi
Aloo Gobi (potatoes and cauliflower) is a classic North Indian dish that’s simple yet incredibly satisfying.
I love this curry because it showcases how vegetarian Indian cuisine can be hearty and flavorful without being complicated.
This dry curry is perfect for weeknight dinners and makes excellent leftovers for lunch the next day!
| Ingredients | Quantity |
| Potatoes | 3 medium, peeled and cubed |
| Cauliflower | 1 small head, cut into florets |
| Onion | 1 large, finely chopped |
| Tomatoes | 2 medium, chopped |
| Ginger | 1-inch piece, minced |
| Garlic | 3 cloves, minced |
| Green chilies | 1-2, finely chopped |
| Cumin seeds | 1 teaspoon |
| Turmeric | 1 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Coriander powder | 2 teaspoons |
| Garam masala | 1 teaspoon |
| Amchur (dried mango powder) | 1/2 teaspoon |
| Oil | 3 tablespoons |
| Fresh cilantro | 1/4 cup, chopped |
| Salt | To taste |
Cooking Instructions:
- Heat oil in a large pan. Add cumin seeds and let them splutter.
- Add onions and sauté until golden brown.
- Add ginger, garlic, and green chilies. Sauté for 2 minutes.
- Add chopped tomatoes and cook until they soften.
- Add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Add potato cubes and mix to coat with the spices. Cook for 5 minutes.
- Add cauliflower florets and mix gently.
- Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the vegetables are tender but not mushy.
- Add garam masala and amchur powder. Mix well.
- Garnish with fresh cilantro and serve hot with roti or rice.
The trick to perfect Aloo Gobi is not adding water during cooking.
The vegetables release enough moisture on their own, resulting in a dry curry with tender vegetables that hold their shape.
Ready to Spice Up Your Kitchen?
I hope these 10 Indian curry recipes inspire you to explore the incredible diversity of Indian cuisine!
From creamy and mild options like Butter Chicken and Korma to fiery dishes like Vindaloo, there’s truly something for everyone.
What I love most about cooking Indian food at home is that you can adjust the spice levels and ingredients to suit your taste.
Remember, authentic Indian cooking is all about layering flavors and being patient with the process.
Don’t be intimidated by the long ingredient lists most are common spices that, once purchased, will last for many delicious meals.
I encourage you to start with whichever recipe appeals to you most and gradually work your way through the list.
These 10 Indian curry recipes have become staples in my home, and I’m constantly amazed at how a few simple spices can transform ordinary ingredients into extraordinary meals.
I’d love to hear which curry becomes your favorite!
Feel free to experiment and make these recipes your own that’s the true joy of cooking.
