Lamb Pasanda

RECIPE VIDEO above. This is a Chef recipe and is one of the easiest Indian curries to make. The Butter Chicken Sauce is so good that you will want it on tap! Many restaurants take it over the top by adding copious amounts of ghee or butter into the sauce, but you'll find this rich enough as it is.And next time, try the streamlined One-Pan Baked Butter Chicken (readers are loving it!).

The most delecious curry, lets make butter chicken. Its one of my favorite Indian curries and definitely a crowd pleaser and can be done quickly!

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with <a href="https://cooking.nytimes.com/recipes/1024080-basmati-rice">basmati rice</a> and <a href="https://cooking.nytimes.com/recipes/12603-mango-tamarind-chutney">mango chutney</a>, with papadums or <a href="https://cooking.nytimes.com/recipes/1013598-naan-indian-flatbread">naan</a> if you can find them, with extra rice if you cannot.

This luxurious, fan favorite Red Lentil Curry will get you truly excited about lentils! It’s an ultra-creamy and gourmet Indian-inspired meal made in one pot with pantry staples. Whip it up on a weeknight in 45 minutes!

A beautiful Indian side dish made with spinach, potatoes and spices. I like to add a little stock to mine to made it a little bit saucy too.

Classic chicken tikka masala is our go-to when we order Indian takeout, but it's actually so easy to make at home.

Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness. Serve with steamed <a href="https://cooking.nytimes.com/recipes/1024080-basmati-rice">rice</a> and/or Indian flatbread (such as <a href="https://cooking.nytimes.com/recipes/1013598-naan-indian-flatbread">naan</a>). Any leftovers can be refrigerated for up to 2 days.

This robust curry, a staple in many Indian restaurants, but with a manageable ingredient list, the dish is easy to recreate at home.