Saucy classics from butter chicken to dal
1 recipe
Spiced, charred chicken thighs simmered in a cashew and fresh-tomato masala. The sauce is built from blended tomatoes and cashew paste, not passata and cream; the tikkas are properly charred and the kasuri methi goes in last to preserve its character.
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).