Food: simple Indian recipes, why butter chicken rules, and smart kitchen ideas

Want tasty, no-fuss Indian food you can make at home? You’re in the right place. This tag collects practical pieces about classic dishes like butter chicken and about how Indian flavors work in sandwiches or salads. No complicated techniques — just fast tips, swaps, and clear steps you can use right away.

Butter chicken became the global favorite because it balances cream, tomato, and warm spices in a way most people find comforting. You can get that same comfort at home without hours of prep. Use boneless chicken, a jarred tomato puree to save time, and a simple spice mix: garam masala, turmeric, coriander, and a pinch of chili. Marinate the chicken briefly in yogurt and spices for 30 minutes if you can; if not, cook it directly and finish in the sauce. Finish with a tablespoon of butter and a splash of cream or full-fat milk for the signature richness.

Quick butter chicken cheats that still taste fresh

Start with searing the chicken to lock in juices. Use a heavy pan and medium-high heat. If you prefer less oil, roast the chicken pieces in the oven on 220°C for 12–15 minutes. For the sauce, sauté onion until soft, add garlic and ginger paste, then spices, and stir in tomato puree. Simmer 10–12 minutes to reduce acidity. If you want a smoky touch without a tandoor, briefly char the tomato puree on the stovetop or add a drop of liquid smoke. Store leftovers in the fridge for up to three days; reheat gently so the cream doesn’t split.

Make Indian sandwiches and salads that actually work

Indian cuisine may not have a long history of Western-style sandwiches and leafy salads, but its flavors translate very well. Use spiced ingredients as fillings: tandoori chicken, paneer bhurji, or mashed potatoes with chaat masala. Add crunchy elements like pickled onions, cucumber slices, or roasted papad for texture. For dressings, swap vinaigrette for raita (yogurt with cumin and lemon) or a cilantro-mint chutney thinned with a bit of oil or yogurt.

For salads, think layers: peppery greens, roasted spiced vegetables, a protein (chickpeas or grilled paneer), and a tangy dressing. Sprinkle sev or roasted peanuts for crunch and a little chaat masala for that instant street-food punch. You’ll get a satisfying contrast of textures and bold flavors without losing the lightness of a salad.

If you want to explore further, this tag includes a piece on why butter chicken became so popular and another that asks why Indian cuisine rarely features sandwiches and salads — both give quick background plus practical ideas you can try tonight. Try one change at a time: a quicker sauce, a chutney instead of mayo, or oven-roasted chicken. Small tweaks make big differences.

Ready to cook? Pick a simple recipe here, gather a few spices, and start with one shortcut. You’ll get a better idea of how Indian flavors behave and how easy it is to adapt them for modern meals.