Tandoori-Spiced Grilled Chicken
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the grill. A spiced yogurt marinade tenderizes without turning the meat mushy, so you can slather it on well in advance.
Here's an easy and healthy one-pot dinner with salmon fillets. Stateside there isn't much name recognition for kedgeree, but across the pond it is a beloved dish with Anglo-Indian roots. In this version, basmati rice steams with curry powder, onion, and garlic; halfway through, the salmon is nestled on top to cook with the rice. Garnish bowls with hard-cooked eggs, parsley, and paprika for a weeknight meal.
Curried Chicken with Coconut Rice
All you need with this one-pot dish is a quick salad. Toss sliced cucumber and tomato with a squeeze of fresh lemon juice and salt and pepper.
Samosas with Potatoes and Peas
Our homage to the savory Indian pastries calls for a cumin-studded dough and a hearty potato-and-pea filling. Serve fresh out of the fryer with a duo of homemade chutneys.
Instant Pot Chicken Curry
This instant winner recipe puts a delicious chicken curry on the table in about 30 minutes—as much time as it would take a (speedy) takeout order to be delivered. Made with chicken thighs, warm spices like coriander and cumin seeds, and zippy fresh garlic and ginger, this dish packs a lot of flavor into just one pot. Before starting, put on a pot of fluffy rice to serve on the side, and the whole dinner will be ready at the same time.
Served as either a refreshing summer dessert or a side dish with puris (puffed whole-wheat flatbread), shrikhand is a quintessential Indian dish. It is typically made with strained full-fat yogurt and mango purée; this version swaps in ripe peaches enlivened with Baraka cardamom ($15, diaspora.com) and Kashmiri saffron ($18, diaspora.com).
Spicy Indian Chicken Soup
Onion, ginger, and garlic -- a classic flavor trio in Indian cuisine -- form the base of this soup, which takes on a pleasing spiciness when finished with cumin, coriander, and chile. A squeeze of orange juice adds a touch of natural sweetness.
Slow-Cooker Indian-Style Fish Curry
The best part about making curry in a slow cooker? No stirring! Give it a couple of hours to thicken and to let the flavors meld, then add your favorite white fish 20 minutes before serving. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Chai Tea with Soy Milk
Chai tea has been a favorite refreshment in India for centuries. Essentially a blend of tea, ground spices, honey, and milk, it can be enjoyed hot or cold. Our version, which replaces cow's milk with soy milk, is served hot.