Exotic Indian Curries You Can Prepare At Home

Indian curries are undeniably delicious and exotic. They are famous for their strong spices, bright colours, seasonings and burst of flavours. Each part of India has been blessed with its own unique curry style. We have put together some of the famous exotic curries from all around India to please your tastebuds. Keep on reading to prepare these utterly delicious and flavourful curries at the comfort of your home.




  1. In a large bowl, add the cut chicken into thick chunks
  2. Now, add in the tomato paste, ginger garlic paste, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric and almonds
  3. Blend in all the ingredients in a blender and blend until a smooth paste
  4. Now, add in the paste into the chicken along with the yoghurt and marinate it well
  5. Allow it to set in the fridge for 1-2 hours. This will help the chicken to absorb all the flavours of the spices really well
  6. In a large skillet, add canola oil, butter and allow it to heat
  7. Now, add in the onions and cook for 5-7 minutes or just until they are caramelized
  8. Add in the chicken and cook for 20-5 minutes until tender
  9. Now, add in the heavy cream to the skillet and mix well
  10. Garnish with some coriander and serve with tandoori roti or steam rice!

2. Paneer Pasanda



  1. Grind raw cashew nuts in the small jar of a grinder until smooth powder and mix with 1½ tablespoons water to make cashew nut paste
  2. Crush ginger, garlic and green chilli in the same jar of the grinder to make a ginger-garlic-chilli paste
  3. Cut the onion into big pieces and cook in hot water for 4-5 minutes. Drain water and crush onion in a grinder to make onion puree.)
  4. Now, make the tomato puree by crushing tomatoes in the small jar of the grinder
  5. Cut paneer into 2-inch squares (1/4 inch thick) and cut each square diagonally into two triangles
  6. Now, heat 2½ tablespoons oil in a pan over medium flame
  7. Shallow fry the paneer cubes until its edges become light brown
  8. Drain them and place them on a paper napkin to absorb excess oil
  9. Heat the remaining 1-tablespoon oil in the same pan over medium flame
  10. Add in the ginger-garlic-chilli paste, bay leaf and cardamom in heated oil, sauté for few seconds
  11. Add the onion puree and sauté until it turns light brown and oil starts to separate, approx. 2-3 minutes
  12. Add tomato puree and sauté until oil starts to separate from sides for 1 to 2 minutes
  13. Now, stir in the cashew nut paste and sauté for 1 to 2 minutes
  14. Add turmeric powder, red chilli powder, garam masala, cumin-coriander powder and salt. Mix well and cook for a minute. Add 3/4 cup water
  15. Bring mixture to a boil. When it starts boiling, let it cook for 4 to 5 minutes
  16. Add in the Kasuri methi and shallow fried paneer cubes. Mix well and cook for 2 minutes. Add fresh cream, mix well and cook for 2 minutes
  17. Turn off the flame and let curry stand for 5 minutes
  18. Transfer prepared paneer pasanda in a serving bowl and garnish with green coriander leaves.

If you wanna try more such exotic Indian recipes checkout Best Biryani Recipes From All Over India

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