Best Indian Entree: What Actually Tops the Easy Recipe List?
May, 12 2025
Ask anyone who loves food, and you'll see their eyes light up when you say “Indian entree.” The best part? There’s no one right answer for which dish is king. Some say Chicken Tikka Masala is unbeatable, while others swear by creamy Dal Makhani or spicy Paneer Butter Masala. The fun twist: almost all the most famous Indian entrees can be made at home way quicker than you think, and without any fancy skills or hard-to-find ingredients.
If you're new to Indian cooking, don’t sweat it. Most of the flavors come down to a few basic spices—think cumin, coriander, turmeric, and garam masala. You can pick them up at any regular grocery store these days. With those in your cupboard, you'll have what you need for nearly any classic Indian entree.
- Why Indian Entrees Stand Out
- Top Contenders: The Fan Favorites
- Quick Hacks for Busy Cooks
- A Foolproof Recipe to Try Tonight
Why Indian Entrees Stand Out
Indian entrees do things that most other cuisines just don’t. The first big reason is bold flavor. No other food is as willing to mix sweet, tangy, spicy, and creamy all in one bite. Everything from Chicken Tikka Masala to Chana Masala packs serious punch, but you won’t get tongue-burned unless you actually want to crank it up.
Another reason? Flexibility. Almost every classic dish has a vegetarian option. That’s why you’ll always find something for everyone at an Indian table, no matter their diet. In fact, over 30% of people in India follow some kind of vegetarian diet, so the creativity with veggies is next level.
Let’s not forget the simple ingredient trick—most of the time, you only need a solid mix of pantry staples. You don’t have to search for anything weird or expensive. Even a starter kit of Indian spices fits most budgets and lasts a long time, which means you can make plenty of different entrees without extra shopping.
Another thing: Indian entrees are meant to be filling. You’re getting a hearty mix of protein (like chicken, lentils, or paneer) and usually some sauce or gravy that soaks up perfectly with rice or naan. That’s why they’re great for feeding a crowd. The best Indian entree isn’t just about taste—it’s about bringing everyone together for a meal that sticks with you, both in flavor and in memory.
- Bold flavors from mixing spices and fresh ingredients
- Vegetarian-friendly versions that taste just as good
- Budget-friendly pantry staples do most of the work
- Every dish is filling and great for sharing
So, when you're eyeing what makes the best Indian entree, it’s really all about food that’s loaded with flavor, easy on your wallet, and perfect for every kind of eater.
Top Contenders: The Fan Favorites
Let’s cut straight to what you really want to know: which dishes make everyone’s mouth water, time after time? If you check out any Indian restaurant’s menu—whether it’s New York, London, or Mumbai—you’ll spot some names that keep popping up. They’ve earned this place because people can’t stop ordering them again and again.
- Chicken Tikka Masala: The poster child of Indian entrees. Boneless chicken chunks swim in a creamy, spiced tomato sauce. It’s mild enough for those who don’t like heat but packed with flavor. This one became such a hit in the UK that a 2012 survey showed it was the most popular restaurant dish there.
- Butter Chicken (Murgh Makhani): Another creamy favorite, but this one’s a bit sweeter and richer. Invented in Delhi’s Moti Mahal restaurant in the 1950s, it’s now on nearly every Indian menu worldwide.
- Paneer Butter Masala: Veggie fans love paneer, that mild Indian cheese, especially when it’s cooked in a tangy, creamy sauce. You don’t miss meat at all with this one because it’s so hearty. Fun fact: In India, google searches for paneer recipes peak every Friday and Saturday night.
- Dal Makhani: If you want real comfort, this is it. Black lentils and kidney beans are slow cooked with butter and cream, resulting in a dish that’s rich but surprisingly simple. A single serving packs about 12g of protein.
- Chana Masala: Chickpeas cooked in a spicy-tangy tomato gravy, usually vegan by default. It’s a street food favorite in Delhi and a staple at family gatherings countrywide.
Wondering how popular these actually are compared to each other? Here’s a quick snapshot from a 2023 global food delivery report:
| Entree | Average Monthly Orders (worldwide) |
|---|---|
| Chicken Tikka Masala | 210,000 |
| Butter Chicken | 180,000 |
| Paneer Butter Masala | 120,000 |
| Dal Makhani | 98,000 |
| Chana Masala | 87,000 |
It’s clear: when anyone talks about the best Indian entree, these names will always come up. Each one has something unique—whether it’s the creamy texture, bold flavor, or amazing aroma. And the best part? You can easily whip up any of these legends in your own kitchen with a few tricks, which I’ll break down next.
Quick Hacks for Busy Cooks
Don’t have all day to spend in the kitchen? You’re not alone. Indian food can sound tricky, but with these hacks, you can pull off bold flavors and still have time to watch your favorite show.
- Best Indian entree trick: Use store-bought curry paste or simmer sauces. Brands like Maya Kaimal or Patak’s give you a serious head start—you just add protein or veg and simmer. No one will guess it wasn’t totally homemade.
- Swap fresh ginger and garlic with the jarred paste versions. They keep forever in the fridge and shave off prep time without losing too much flavor.
- Can’t find paneer? Sub in extra-firm tofu or even halloumi. Both work great in all the creamy, saucy classics and soak up flavors just as well.
- If you’re craving dal but don’t want to babysit lentils, use canned lentils. Give them a good rinse, toss them into your spiced tomato base, and they’ll be done in ten minutes.
- Make double batches of rice and freeze them in portions. Indian entrees almost always go with rice—and frozen rice steams up perfectly in the microwave.
- Want naan without the fuss? Pick up a pack from the supermarket and heat it right on your stove burner (yes, directly). It’ll get those tasty charred spots in seconds.
And here’s a pro tip: most Indian dishes taste even better the next day. So if you have time, make enough for leftovers. The spices deepen overnight and you’ll thank yourself later.
A Foolproof Recipe to Try Tonight
If you ask anyone which best Indian entree is easiest and most likely to impress, Chicken Tikka Masala pops up every time. It’s popular in both Indian restaurants and home kitchens, and for good reason—rich tomato sauce, tender chicken, a hint of creaminess, and that classic spice combo.
Forget the idea that you need heaps of time or special equipment. Here’s a simple way to get Chicken Tikka Masala done in under 40 minutes, no grill needed. This method uses a skillet, and relies on supermarket staples. If you want to make it vegetarian, swap the chicken for paneer or tofu—easy.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Serves: 4
Here’s what you’ll need:
- 500g (about 1 lb) boneless chicken thighs or breast, cut into bite-sized chunks
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala (plus extra for sauce)
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 thumb-sized piece of ginger, grated
- 1 can (400g/14oz) crushed tomatoes
- 1/3 cup cream or coconut milk
- Salt and pepper
How to do it:
- Mix the yogurt, lemon juice, 1 tsp garam masala, turmeric, cumin, and chili powder in a bowl with a pinch of salt. Add the chicken. Let it marinate for 10 minutes (or longer if you’ve got time).
- Heat oil in a good-sized skillet on medium-high. Add the diced onion. Stir until golden, about 5 minutes. Toss in the garlic and ginger, and cook for a minute.
- Add the marinated chicken (leave extra yogurt mix in the bowl). Cook until it’s got a bit of color, 5-7 minutes.
- Pour in the tomatoes, a teaspoon more garam masala, and a pinch of salt. Let everything simmer uncovered for 10-12 minutes. Stir every so often so nothing sticks.
- Turn down to low and stir in the cream or coconut milk. Taste and adjust salt and spice. Cook for 2 more minutes—it’ll thicken and turn that classic orange-red.
- Serve with rice or naan. If you want it extra fresh, sprinkle chopped cilantro over the top.
| Calories (per serving) | Protein (g) | Prep + Cook Time (min) |
|---|---|---|
| 390-420 | 27-30 | 40 |
Pro tip: You can double the sauce and freeze half—perfect for next time when you want those flavors but don’t want to start from scratch.
It’s hard to beat the combination of bold taste and simplicity in Chicken Tikka Masala. Once you try it this way, you may find you never crave takeout again.