13 Indian Dinners That Go Way Beyond the Usual Takeout Curry

When most people think of Indian food, they think of one thing: curry. But walk through any Indian city and you will smell so much more. Smoky tandoori chicken from clay ovens, crispy dosas sizzling on giant griddles, buttery pav bhaji at street stalls and fragrant rice dishes made for weddings. Indian dinners are colorful, generous and made to share, and many are easier than you think with a few good spices. Ready to open your spice box? Here we go..

Chicken Biryani, the King of Indian Dinners

Biryani is the dish served at weddings, festivals and every big family celebration, and it is the crown jewel of Indian dinners. Long grain basmati rice is layered over chicken marinated in yogurt and warm spices, then topped with saffron milk, crispy fried onions, mint and ghee. The pot is sealed and cooked slowly so the steam carries all that flavor through the rice. Lifting the lid is pure magic. Do you dig for the chicken at the bottom first?

You will need: 2 cups basmati rice (soaked 30 minutes), 2 pounds bone in chicken pieces, 1 cup plain yogurt, 2 tablespoons ginger garlic paste, 2 teaspoons garam masala, 1 teaspoon chili powder, 1/2 teaspoon turmeric, 2 onions (thinly sliced and fried), 1/2 cup mint, 1/2 cup cilantro, pinch of saffron in 1/4 cup warm milk, 3 tablespoons ghee, whole spices (bay leaf, cardamom, cloves, cinnamon), salt.

How to make it: 1. Marinate the chicken in yogurt, ginger garlic paste, spices, half the fried onions and salt for 2 hours. 2. Boil the rice with whole spices and salt until 70 percent cooked, then drain. 3. Spread the chicken in a heavy pot and layer the rice on top. 4. Add saffron milk, ghee, herbs and the rest of the onions. 5. Seal with a lid and cook on low for 35 minutes, then rest 10 minutes before opening.

Tandoori Chicken, the Smoky Classic of Indian Dinners

Tandoori chicken gets its name from the tandoor, a hot clay oven, but a very hot home oven or grill works too. Chicken legs soak overnight in yogurt, lemon, ginger, garlic, Kashmiri chili and garam masala, which makes them super tender. Then they roast until charred at the edges. Serve with sliced onions, lemon and green chutney. Is this the best way to win over picky eaters?

You will need: 3 pounds chicken legs (skin off and slashed), 1 cup Greek yogurt, juice of 1 lemon, 2 tablespoons ginger garlic paste, 2 teaspoons Kashmiri chili powder, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 2 tablespoons oil, salt, onion, lemon wedges.

How to make it: 1. Rub the chicken with lemon juice, salt and chili and rest 20 minutes. 2. Mix yogurt, ginger garlic paste, spices and oil. 3. Coat the chicken and marinate overnight. 4. Roast on a rack at 475F for 30 to 35 minutes, turning once. 5. Broil 3 minutes for char and serve with onions and lemon.

Chicken Tikka Bites

Chicken tikka is boneless chicken cut into bites and marinated just like tandoori, then roasted on skewers or in a hot pan. It is quick, high in protein and loved by kids and adults alike. Eat it with naan and chutney, wrap it in a paratha, or toss it into a salad. Make a big batch for meal prep and you have easy Indian dinners all week. Skewers or straight from the pan?

You will need: 2 pounds boneless chicken thighs (cubed), 3/4 cup yogurt, 1 tablespoon lemon juice, 1 tablespoon ginger garlic paste, 2 teaspoons garam masala, 1 1/2 teaspoons Kashmiri chili, 1 teaspoon cumin, 1 tablespoon oil, salt, onion, lemon, cilantro.

How to make it: 1. Mix yogurt, lemon, ginger garlic paste, spices, oil and salt. 2. Coat the chicken and marinate at least 2 hours. 3. Thread onto skewers if you like. 4. Roast at 450F for 15 to 18 minutes or cook in a hot skillet. 5. Finish under the broiler and serve with onion, lemon and cilantro.

Paneer Tikka, a Vegetarian Favorite

Paneer is a fresh Indian cheese that does not melt, so it is perfect for grilling. Big cubes are marinated with peppers and onions in spiced yogurt, threaded on skewers and charred until smoky. It is a favorite in Indian homes where many families eat vegetarian. Serve it with mint chutney and warm naan. Would you choose paneer tikka over chicken tikka?

You will need: 14 ounces paneer (cubed), 1 green bell pepper, 1 red onion (in chunks), 1/2 cup thick yogurt, 1 tablespoon besan (chickpea flour), 1 tablespoon ginger garlic paste, 1 teaspoon each garam masala, chili powder and chaat masala, 1 tablespoon oil, lemon, salt.

How to make it: 1. Mix yogurt, besan, ginger garlic paste, spices, oil and salt. 2. Add paneer, pepper and onion and coat gently. 3. Marinate 1 hour. 4. Thread onto skewers. 5. Grill or broil at high heat for 10 to 12 minutes, turning once, and finish with lemon and chaat masala.

Masala Dosa, the Crispy Star of South Indian Dinners

In South India, dosa is a must. A fermented rice and lentil batter is spread thin on a hot griddle until it turns into a huge, crispy, golden crepe. It is filled with a soft spiced potato masala and served with coconut chutney and sambar. Store bought batter makes it easy at home. Rolled or folded into a triangle, which way do you like it?

You will need: 4 cups dosa batter (homemade or store bought), oil or ghee. Potato filling: 4 potatoes (boiled and mashed), 1 onion, 1 teaspoon mustard seeds, 8 curry leaves, 1 green chili, 1/2 teaspoon turmeric, salt. Coconut chutney and sambar.

How to make it: 1. Fry mustard seeds and curry leaves in oil until they pop. 2. Add onion, chili and turmeric, then the potatoes and salt, and mix well. 3. Heat a griddle and pour a ladle of batter in the center. 4. Spread it out thin in circles and drizzle with oil. 5. Cook until crisp, add filling, fold and serve with chutney and sambar.

Pav Bhaji, Mumbai Street Food at Home

Pav bhaji is Mumbai street food at its best. A mix of vegetables like potatoes, cauliflower, peas, peppers and tomatoes is cooked down and mashed with butter and pav bhaji masala into a rich, spicy mash. It is eaten with soft dinner rolls toasted in more butter. It is a smart way to get kids to eat their veggies. How much butter is too much butter? In Mumbai, there is no such thing.

You will need: 3 potatoes, 1 cup cauliflower, 1/2 cup peas, 1 green bell pepper, 2 onions, 3 tomatoes, 1 tablespoon ginger garlic paste, 3 tablespoons pav bhaji masala, 1 teaspoon chili powder, 4 tablespoons butter, 8 soft dinner rolls, lemon, cilantro, salt.

How to make it: 1. Boil the potatoes, cauliflower and peas until soft and mash. 2. Melt butter and cook 1 onion, ginger garlic paste and pepper for 5 minutes. 3. Add tomatoes, masala and chili and cook until soft. 4. Add the mash and water and simmer 10 minutes, mashing often. 5. Toast buttered rolls and serve with the rest of the onion, lemon and cilantro.

Dal Makhani for Cozy Vegetarian Indian Dinners

Dal makhani is the creamy, buttery lentil dish that Punjabi restaurants are famous for. Whole black lentils and kidney beans simmer slowly with tomatoes, ginger and garlic, then get finished with butter and cream. The longer it cooks, the better it tastes. Serve it with rice or naan for one of the coziest vegetarian Indian dinners you will ever eat. Could you eat this every week?

You will need: 1 cup whole black urad lentils, 1/4 cup kidney beans (both soaked overnight), 3 tablespoons butter, 1 onion, 1 tablespoon ginger garlic paste, 1 cup tomato puree, 1 teaspoon chili powder, 1 teaspoon garam masala, 1/3 cup cream, salt, cilantro.

How to make it: 1. Pressure cook the lentils and beans for 30 minutes or simmer 1 1/2 hours until very soft. 2. Melt butter, cook the onion and ginger garlic paste. 3. Add tomato puree and spices and cook 10 minutes. 4. Add the lentils with their liquid and simmer on low for 30 to 45 minutes. 5. Stir in cream and a little more butter.

Chana Masala, Spiced Chickpeas

Chana masala is a vegetarian dinner made from pantry staples. Chickpeas simmer in a tangy tomato and onion gravy with ginger, garlic, cumin, coriander and a little amchur or lemon. It is high in fiber and plant protein and costs very little. In North India it is often served with bhature, a puffy fried bread, but rice or naan work too. Would you try it with puffy bhature?

You will need: 2 cans (15 ounces each) chickpeas (drained), 2 tablespoons oil, 1 teaspoon cumin seeds, 1 onion, 1 tablespoon ginger garlic paste, 1 green chili, 2 tomatoes (pureed), 2 teaspoons chana masala or garam masala, 1 teaspoon coriander, 1/2 teaspoon turmeric, lemon, cilantro, salt.

How to make it: 1. Fry cumin seeds in oil until they sizzle. 2. Cook onion, ginger garlic paste and chili until golden. 3. Add tomatoes and spices and cook until the oil separates. 4. Add chickpeas and 1 cup water and simmer 20 minutes, mashing a few. 5. Finish with lemon and cilantro.

Rajma Chawal, Comfort in a Bowl

Ask anyone from North India about their favorite Sunday lunch, and many will say rajma chawal. Red kidney beans cook slowly in a thick, spiced onion and tomato gravy and are served over plain steamed rice. It is simple, filling and tastes like home. Love warm spices? You will also enjoy our easy curry recipes. Rice or roti with your beans?

You will need: 1 cup dried kidney beans (soaked overnight) or 2 cans, 2 tablespoons ghee or oil, 1 bay leaf, 1 onion, 1 tablespoon ginger garlic paste, 2 tomatoes (pureed), 1 teaspoon each cumin, coriander and garam masala, 1/2 teaspoon chili powder, salt, rice.

How to make it: 1. Cook the soaked beans until very soft. 2. Heat ghee with the bay leaf and cook the onion until golden. 3. Add ginger garlic paste, tomatoes and spices and cook 10 minutes. 4. Add the beans and 2 cups of their water. 5. Simmer 20 to 30 minutes until thick and serve over rice.

Aloo Paratha With Yogurt and Pickle

Aloo paratha is a whole wheat flatbread stuffed with spicy mashed potato, rolled out and cooked on a hot griddle with ghee until golden and flaky. In Punjab it is breakfast, but a stack with yogurt, pickle and a pat of butter makes a cozy, budget dinner too. It is one of those Indian dinners kids beg for. How many could you eat in one sitting?

You will need: 2 cups whole wheat flour, water, salt. Filling: 3 potatoes (boiled and mashed), 1 green chili, 1/2 onion (minced), 2 tablespoons cilantro, 1 teaspoon cumin, 1/2 teaspoon garam masala, 1/2 teaspoon amchur or lemon, salt. Ghee, yogurt, pickle.

How to make it: 1. Knead the flour, salt and water into a soft dough and rest 20 minutes. 2. Mix the filling ingredients. 3. Roll a dough ball into a circle, add filling, pinch closed and roll out gently. 4. Cook on a hot griddle 1 minute per side. 5. Brush with ghee and cook until golden spots appear, then serve with yogurt and pickle.

Vegetable Pulao, the Easy One Pot Rice

Pulao is the quieter, simpler cousin of biryani. Basmati rice is cooked in one pot with whole spices, peas, carrots, beans and onions, so every grain is fragrant and separate. It is ready in about 30 minutes and pairs well with any dal or yogurt raita. It is a great choice for busy weeknight Indian dinners. Do you like your pulao plain or loaded with nuts and raisins?

You will need: 1 1/2 cups basmati rice (rinsed and soaked 20 minutes), 2 tablespoons ghee, 1 bay leaf, 4 cloves, 3 cardamom pods, 1 cinnamon stick, 1 teaspoon cumin seeds, 1 onion, 1 cup mixed vegetables, 1 teaspoon ginger garlic paste, 2 3/4 cups water, salt.

How to make it: 1. Heat ghee and fry the whole spices and cumin seeds for 30 seconds. 2. Add onion and cook until golden. 3. Add ginger garlic paste and vegetables and cook 3 minutes. 4. Stir in rice, water and salt and bring to a boil. 5. Cover, cook on low for 15 minutes and rest 5 minutes before fluffing.

Idli and Sambar, a Light South Indian Dinner

Idli are soft, fluffy steamed rice cakes from South India. They are light and gentle on the stomach, which makes them a lovely dinner after a heavy day. Serve them with hot sambar, a tangy lentil and vegetable soup, plus coconut and tomato chutneys for dipping. An idli stand makes them easy, but a muffin tin set in a steamer works too. Have you ever tried a steamed dinner like this?

You will need: 4 cups idli batter (homemade or store bought), oil for greasing. Sambar: 1 cup toor dal (cooked), 1 cup mixed vegetables, 1 tablespoon tamarind paste, 2 tablespoons sambar powder, 1 tomato, 1 teaspoon mustard seeds, 8 curry leaves, oil, salt. Coconut chutney.

How to make it: 1. Grease the idli molds and fill them with batter. 2. Steam for 10 to 12 minutes and rest 2 minutes before removing. 3. Cook the vegetables and tomato in 2 cups water for 10 minutes. 4. Add dal, tamarind, sambar powder and salt and simmer 10 minutes. 5. Fry mustard seeds and curry leaves in oil, pour over the sambar and serve.

Butter Chicken, the Grand Finale of Indian Dinners

We said beyond curry, but we cannot leave out the most loved one. Butter chicken has smoky grilled chicken in a silky tomato, butter and cream sauce with a gentle warmth. It is mild enough for kids and so good with naan. It is the perfect way to end our list of Indian dinners. So which one are you making first: A) biryani B) tandoori chicken C) masala dosa D) pav bhaji?

You will need: 2 pounds chicken tikka (cooked), 3 tablespoons butter, 1 onion, 1 tablespoon ginger garlic paste, 1 can (15 ounces) tomato puree, 1 teaspoon Kashmiri chili, 1 teaspoon garam masala, 1 teaspoon sugar, 1 tablespoon dried fenugreek leaves, 1/2 cup cream, salt, naan or rice.

How to make it: 1. Melt butter and cook the onion and ginger garlic paste until soft. 2. Add tomato puree, chili, garam masala, sugar and salt and simmer 15 minutes. 3. Blend the sauce smooth and return it to the pan. 4. Add the chicken tikka and simmer 10 minutes. 5. Stir in cream and crushed fenugreek and serve with naan or rice.