Saucy classics from butter chicken to dal
4 recipes
Tender tandoori-marinated chicken simmered in a velvety tomato, butter and cashew gravy. The legendary North Indian curry, made the right way.
Cubes of paneer marinated in spiced yogurt, grilled till charred, then folded into a rich onion-tomato masala. The vegetarian icon.
Chickpeas simmered in a deeply spiced tomato-onion gravy with whole spices and a secret splash of black tea. Hearty, vegan, weeknight gold.
Slow-cooked lamb in a fragrant, deep-red Kashmiri gravy of yogurt, fennel and dried ginger. Aromatic, gentle-heat, regal.
Indian curries are one of the world's most beloved categories of cooking - and one of the most misunderstood. There is no single "curry" in India. The word covers everything from a Tamilian coconut-based stew to a Kashmiri yogurt-thickened lamb braise to a Bengali fish in mustard.
What unites them is technique: a base - usually onion, tomato, or yogurt - built with whole and ground spices, and finished with a tempering or cream. The recipes here cover the icons (butter chicken, chana masala, palak paneer) and the regional treasures (rogan josh, chettinad chicken, malabar fish curry).