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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":514,"pronunciation":541,"substitutions":542,"slug":554,"title":555,"shortTitle":556,"nativeName":557,"romanized":558,"countrySlug":559,"region":560,"baseServings":460,"prepMinutes":561,"cookMinutes":562,"restMinutes":563,"difficulty":564,"course":565,"diet":567,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":589,"updatedAt":589,"authorSlug":590,"summary":591,"localeSlug":554,"alternates":592},[394,397,400,403,406],{"answer":395,"question":396},"No, though they are close relatives. Butter chicken (murgh makhani) was created at the Moti Mahal restaurant in Delhi and has a smooth, tomato-forward sauce enriched with butter and cream, mildly spiced and slightly sweet. Chicken tikka masala is widely considered a British adaptation of it, typically with more onion, heavier spicing and a less silky sauce.","Is butter chicken the same as chicken tikka masala?",{"answer":398,"question":399},"Mild by Indian standards — it is the dish Indian restaurants recommend to heat-shy diners. The red color comes mostly from Kashmiri chili powder and tomatoes, not from serious heat, and the butter and cream soften what little there is. To make it hotter, add cayenne or a slit green chile to the sauce rather than more Kashmiri chili.","How spicy is butter chicken?",{"answer":401,"question":402},"Yes — this is exactly what the broiler method is for. A tandoor contributes intense top-down heat and char, and a home broiler on high, with the chicken close to the element, reproduces the blistered, smoky edges well. A charcoal grill or a screaming-hot cast-iron pan are good alternatives; the one mistake is gently poaching raw chicken in the sauce, which skips the char entirely.","Can I make butter chicken without a tandoor?",{"answer":404,"question":405},"Kasuri methi is dried fenugreek leaf, a North Indian herb with a savory, faintly bitter, maple-adjacent aroma. It is the background note that makes makhani sauces taste like restaurant butter chicken, added crushed at the end of cooking. Indian grocers and most large supermarkets stock it cheaply, and a packet lasts a year of curries.","What is kasuri methi and why does the recipe insist on it?",{"answer":407,"question":408},"You can, with care. Breast meat cooks faster and dries out more easily, so cut it slightly larger, broil it just until the edges char, and add it to the sauce only for the final 2–3 minutes of simmering. Thighs remain the better choice because they stay juicy through both the broiler and the simmer.","Can I use chicken breast instead of thighs?",[410,411,412,413,414,415],"Use boneless thighs, not breast. Thighs survive both the broiler and the simmer; breast meat turns stringy in the sauce.","Marinate at least 4 hours and ideally overnight — yogurt tenderizes slowly, and a 30-minute soak flavors only the surface.","Broil close to the element and let the edges genuinely blacken in spots. Those charred bits stand in for the tandoor; pale chicken makes a flat butter chicken.","Cook the tomato base until the fat visibly separates at the edges before blending. This step is where the raw-tomato sourness cooks out.","Crush the kasuri methi (dried fenugreek leaves) between your palms as it goes in — it is the signature background aroma of makhani sauce and has no real substitute.","Add the cream off a rolling boil and keep the final simmer gentle, or the sauce can split and lose its gloss.","🍛","Butter chicken is tandoori chicken's second act: pieces of chicken marinated in yogurt, ginger, garlic and spices, roasted until charred at the edges, then simmered briefly in a smooth sauce of tomatoes, butter and cream. The taste is gentler than its color suggests — tangy-sweet tomato rounded off with dairy, warm garam masala, a whisper of smoke from the char, and only as much chile heat as you choose. It is famously the \"gateway\" Indian curry, and fairly so. This version needs no tandoor: a hot broiler gives the chicken its blistered edges, and the sauce comes together in one pan while it cooks.","Butter chicken has an unusually well-documented birthplace: Moti Mahal, a restaurant in the Daryaganj district of Delhi, in the years after the 1947 Partition of India. Its founders were Punjabi Hindu refugees from Peshawar (in present-day Pakistan) who brought the tandoor — the barrel-shaped clay oven — with them and made tandoori chicken a Delhi sensation. Butter chicken, by the restaurant's own telling, began as thrift: tandoor-roasted chicken dries out as it sits, so the cooks revived unsold pieces in a quickly made sauce of fresh tomatoes, butter and cream. The rescue outgrew the original. By the 1950s murgh makhani was on the menu in its own right, alongside its vegetarian sibling dal makhani, invented in the same kitchen on the same logic.\n\nExactly which founder deserves the credit is genuinely disputed — the families of Kundan Lal Gujral and Kundan Lal Jaggi, partners at Moti Mahal, have each claimed the invention, and the disagreement reached the Delhi High Court in 2024. What nobody disputes is the place, the era, and the idea: leftover tandoori chicken plus tomato, butter and cream.\n\nFrom Delhi the dish followed the Punjabi restaurant diaspora around the world and became, for millions of people, the definition of Indian food — to the mild exasperation of Indians whose home cooking looks nothing like it. It also has a famous foreign descendant: British chicken tikka masala is widely considered an adaptation of murgh makhani. The two are cousins, not twins — butter chicken is tomato-forward, silkier and slightly sweet, where tikka masala leans on onion and heavier spicing. At home, the two-stage structure is what matters: char the marinated chicken properly first, because that smoky edge is the difference between butter chicken and chicken in tomato cream.","Butter chicken keeps 3 days refrigerated and honestly improves overnight as the sauce settles into the chicken. Reheat gently on the stove with a splash of water or cream; a hard boil can split the sauce. It freezes well for up to 2 months — thaw in the fridge and reheat the same way, stirring the sauce back together as it warms.",[421,422,423,424],"A real two-stage build — broiler-charred chicken, then the sauce — instead of poaching raw chicken in the gravy.","The sauce is blended smooth and finished with kasuri methi, the detail that makes it taste like a Delhi restaurant's.","Kashmiri chili powder gives the classic deep color with very little heat, so the spice level stays in your control.","One marinade, one sheet pan, one sauce pot — no tandoor, no specialty equipment.",[426,427,428,429],"Broiler (grill) with a rack and sheet pan","Blender or immersion blender","Large heavy saucepan or sauté pan","Mixing bowl",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":431,"calories":435,"estimated":8},42,18,3,11,620,[437],"Steamed basmati rice or warm naan, with sliced red onion and lemon wedges on the side.",[439,442,445],{"name":440,"description":441},"Paneer makhani","The vegetarian classic: skip the chicken and marinade, and warm cubes of pan-seared paneer in the same makhani sauce.",{"name":443,"description":444},"Grill-charred version","Thread the marinated chicken on skewers and cook over hot charcoal instead of the broiler — the closest home method to a true tandoor.",{"name":446,"description":447},"Smoky dhungar finish","A North Indian restaurant trick: rest a piece of lit charcoal in a small bowl on the sauce, add a spoon of ghee, cover 2 minutes, remove. Adds real smoke.",[449,455,459,464,469,474,477,480,483,485,489,490,491,496,497,498,502,504,506,510],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},800,"chicken","boneless, skinless chicken thighs, cut in large bite-size pieces","g","For the chicken",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},150,"yogurt","plain full-fat yogurt",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},4,"garlic","garlic, finely grated","clove",{"qty":465,"ref":466,"name":467,"unit":468,"group":454},1,"ginger","fresh ginger, finely grated","tbsp",{"qty":470,"name":471,"note":472,"unit":473,"group":454},2,"Kashmiri chili powder","mild — mostly for color","tsp",{"qty":475,"name":476,"unit":473,"group":454},1.5,"garam masala",{"qty":478,"name":479,"unit":473,"group":454},0.5,"ground turmeric",{"qty":465,"ref":481,"name":482,"unit":468,"group":454},"lemon","lemon juice",{"qty":465,"name":484,"unit":473,"group":454},"fine salt",{"qty":486,"ref":487,"name":487,"unit":453,"group":488},60,"butter","For the sauce",{"qty":433,"ref":461,"name":462,"unit":463,"group":488},{"qty":465,"ref":466,"name":467,"unit":468,"group":488},{"qty":492,"ref":493,"name":494,"note":495,"unit":453,"group":488},700,"tomato","canned crushed tomatoes","or very ripe fresh tomatoes, chopped",{"qty":465,"name":471,"unit":473,"group":488},{"qty":465,"name":476,"unit":473,"group":488},{"qty":456,"ref":499,"name":500,"unit":501,"group":488},"heavy-cream","heavy cream","ml",{"qty":465,"name":503,"unit":468,"group":488},"honey or sugar",{"qty":465,"name":505,"unit":468,"group":488},"kasuri methi (dried fenugreek leaves)",{"qty":507,"name":508,"unit":509,"group":488},null,"salt","to taste",{"qty":470,"ref":511,"name":512,"unit":468,"group":513,"optional":8},"cilantro","cilantro leaves, chopped","For serving",[515,519,524,527,531,534,538],{"tip":516,"text":517,"title":518},"Squeeze the marinade into the chicken with your hands — the yogurt tenderizes wherever it actually touches.","Stir the yogurt, grated garlic and ginger, Kashmiri chili, garam masala, turmeric, lemon juice and salt into a thick red marinade. Coat {qty:chicken} of chicken pieces thoroughly, cover, and refrigerate at least 4 hours, ideally overnight.","Marinate the chicken",{"tip":520,"text":521,"title":522,"timerSeconds":523},"You want real charred patches, not an even golden brown — they replace the tandoor's smoke.","Heat the broiler on high with a rack about 10 cm from the element. Spread the chicken on a foil-lined sheet pan in a single layer and broil 12–15 minutes, turning once, until the pieces are cooked through and blackened in spots at the edges. Keep the pan juices.","Broil until charred",900,{"text":525,"title":526},"While the chicken broils, melt the butter in a large saucepan over medium heat and cook the garlic and ginger until fragrant and just turning gold at the edges, about a minute. Stir in the Kashmiri chili and garam masala and let them sizzle in the butter for 20 seconds.","Start the sauce",{"text":528,"title":529,"timerSeconds":530},"Add {qty:tomato} of crushed tomatoes with a good pinch of salt and simmer briskly, stirring now and then, until the sauce darkens to brick red, thickens, and butter pools at the edges, 15–20 minutes. Taste — the raw tomato sharpness should be gone.","Cook down the tomatoes",1080,{"text":532,"title":533},"Blend the sauce (immersion blender in the pan, or carefully in a jug blender) until completely smooth and glossy. Return it to the pan over low heat; it should coat a spoon thickly.","Blend smooth",{"text":535,"title":536,"timerSeconds":537},"Stir in the cream and honey, then crush the kasuri methi between your palms into the sauce. Add the charred chicken with its pan juices and simmer gently, uncovered, until the sauce clings to the pieces and small bubbles just break the surface, about 5 minutes. Season with salt.","Finish and combine",300,{"text":539,"title":540},"Pull the pan off the heat and let it stand 5 minutes so the chicken settles into the sauce. Serve over basmati rice or with naan, scattered with cilantro and, if you like, a thin swirl of extra cream.","Rest and serve","moorg muck-KHAH-nee",[543,546,550],{"note":544,"swap":545,"original":471},"Matches the color and the mild warmth closely. Do not use plain cayenne alone — far too hot for the quantity needed.","2 parts sweet paprika + 1 part cayenne",{"note":547,"swap":548,"original":549},"Ground seed is more bitter, so use a small pinch. Omitting works, but the sauce loses its distinctive restaurant aroma.","A pinch of ground fenugreek seed, or omit","Kasuri methi",{"note":551,"swap":552,"original":553},"Makes the sauce dairy-lighter (butter remains) with a faint coconut note. Cashew cream also works and is closer in flavor.","Full-fat coconut cream","Heavy cream","butter-chicken","Butter Chicken (Murgh Makhani)","Butter Chicken","मुर्ग़ मक्खनी","Murgh makhani","india","Delhi \u002F Punjab",25,45,240,"medium",[566],"main",[568,569],"gluten-free","nut-free",[451,493,487,499],[572,575,577,579],{"alt":573,"src":574},"Butter chicken pieces in a glossy orange tomato-cream sauce with a swirl of cream and cilantro","\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-1x1.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-4x3.jpg",[582,583,584,585,586,587,588],"butter chicken","murgh makhani","indian curry","delhi","moti mahal","tandoori","makhani sauce","2026-08-18","dishroute-kitchen","Yogurt-marinated chicken charred under the broiler, then folded into a silky tomato-butter-cream sauce — Delhi's most famous export, born at Moti Mahal in the 1950s, rebuilt for a home kitchen.",{"en":593},"\u002Frecipe\u002Fbutter-chicken",{"items":595,"total":684,"page":465,"limit":889,"hasMore":890},[596,632,642,677,707,739,772,801,831,860],{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"romanized":601,"countrySlug":559,"region":602,"baseServings":460,"prepMinutes":603,"cookMinutes":604,"restMinutes":604,"difficulty":564,"course":605,"diet":608,"mainIngredients":610,"images":614,"keywords":624,"publishedAt":631,"updatedAt":631,"authorSlug":590},"aloo-paratha","Aloo Paratha (Punjabi Potato-Stuffed Flatbread)","Aloo Paratha","ਆਲੂ ਪਰੌਂਠਾ","Aloo paranthaa","Punjab",35,30,[606,607],"bread","breakfast",[609,569],"vegetarian",[611,612,613,457],"potato","flour","ghee",[615,618,620,622],{"alt":616,"src":617},"Blistered whole-wheat aloo paratha torn open to show spiced potato filling, with yogurt and mango pickle","\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-1x1.jpg",[625,626,627,628,611,629,630],"aloo paratha","stuffed paratha","punjabi breakfast","indian flatbread","tava","atta","2026-08-19",{"slug":554,"title":555,"shortTitle":556,"nativeName":557,"romanized":558,"countrySlug":559,"region":560,"baseServings":460,"prepMinutes":561,"cookMinutes":562,"restMinutes":563,"difficulty":564,"course":633,"diet":634,"mainIngredients":635,"images":636,"keywords":641,"publishedAt":589,"updatedAt":589,"authorSlug":590},[566],[568,569],[451,493,487,499],[637,638,639,640],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[582,583,584,585,586,587,588],{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"romanized":647,"countrySlug":559,"region":648,"baseServings":460,"prepMinutes":649,"cookMinutes":650,"difficulty":651,"course":652,"diet":653,"mainIngredients":656,"images":659,"keywords":669,"publishedAt":589,"updatedAt":589,"authorSlug":590},"chana-masala","Chana Masala (North Indian Chickpea Curry)","Chana Masala","चना मसाला","Chanā masālā","Punjab \u002F North India",15,40,"easy",[566],[654,609,568,655,569],"vegan","dairy-free",[657,493,658],"chickpeas","onion",[660,663,665,667],{"alt":661,"src":662},"Chickpea curry in a thick reddish-brown masala gravy topped with cilantro and ginger slivers","\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-1x1.jpg",[670,671,672,673,674,675,676],"chana masala","chickpea curry","chole","vegan indian","punjab","amchur","onion tomato masala",{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"romanized":682,"countrySlug":559,"region":683,"baseServings":460,"prepMinutes":684,"cookMinutes":650,"difficulty":651,"course":685,"diet":687,"mainIngredients":688,"images":690,"keywords":700,"publishedAt":589,"updatedAt":589,"authorSlug":590},"dal-tadka","Dal Tadka (Yellow Lentils with Sizzling Tempering)","Dal Tadka","दाल तड़का","Dāl taṛkā","North India",10,[566,686],"soup",[609,568,569],[689,461,493],"lentils",[691,694,696,698],{"alt":692,"src":693},"Bowl of creamy yellow dal topped with a sizzled ghee tempering of cumin, garlic and red chiles","\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-1x1.jpg",[701,702,689,703,704,705,706],"dal tadka","yellow dal","tadka","tempering","dhaba","indian vegetarian",{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"romanized":712,"countrySlug":559,"region":713,"baseServings":714,"prepMinutes":561,"cookMinutes":715,"difficulty":651,"course":716,"diet":718,"mainIngredients":719,"images":723,"keywords":733,"publishedAt":631,"updatedAt":631,"authorSlug":590},"gajar-ka-halwa","Gajar Ka Halwa (North Indian Carrot Milk Pudding)","Gajar Ka Halwa","गाजर का हलवा","Gājar kā halwā","Punjab, Delhi and the North",6,65,[717],"dessert",[609,568],[720,721,613,722],"carrot","milk","cardamom",[724,727,729,731],{"alt":725,"src":726},"Bowl of deep orange carrot halwa topped with fried cashews, pistachios and raisins, glossy with ghee","\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-1x1.jpg",[734,735,736,737,738,722,613],"gajar ka halwa","carrot halwa","indian dessert","winter sweet","punjabi",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"romanized":744,"countrySlug":559,"region":745,"baseServings":714,"prepMinutes":562,"cookMinutes":746,"restMinutes":563,"difficulty":747,"course":748,"diet":749,"mainIngredients":751,"images":754,"keywords":764,"publishedAt":631,"updatedAt":631,"authorSlug":590},"hyderabadi-biryani","Hyderabadi Kacchi Biryani (Dum-Cooked Mutton and Saffron Rice)","Hyderabadi Kacchi Biryani","حیدرآبادی بریانی","Hyderabadi kacchi gosht ki biryani","Hyderabad, Telangana",70,"hard",[566],[750,569],"halal-friendly",[752,753,457,658,613],"lamb","rice",[755,758,760,762],{"alt":756,"src":757},"Open pot of Hyderabadi biryani showing saffron-streaked basmati over bone-in mutton with fried onions and mint","\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-1x1.jpg",[765,766,767,768,769,770,771],"hyderabadi biryani","kacchi biryani","dum biryani","mutton biryani","basmati","saffron","deccan",{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"romanized":777,"countrySlug":559,"region":778,"baseServings":460,"prepMinutes":604,"cookMinutes":650,"restMinutes":779,"difficulty":747,"course":780,"diet":781,"mainIngredients":782,"images":783,"keywords":793,"publishedAt":631,"updatedAt":631,"authorSlug":590},"masala-dosa","Masala Dosa (Fermented Rice Crepe with Potato Masala)","Masala Dosa","ಮಸಾಲೆ ದೋಸೆ","Masale dose \u002F masala dosai","Karnataka and Tamil Nadu",960,[607],[609,568,569],[753,611,658,613],[784,787,789,791],{"alt":785,"src":786},"Golden crisp masala dosa folded over yellow potato filling, with coconut chutney and sambar alongside","\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-4x3.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-1x1.jpg",[794,795,796,797,798,799,800],"masala dosa","dosa","south indian breakfast","fermented batter","urad dal","potato masala","udupi",{"slug":802,"title":803,"shortTitle":804,"nativeName":805,"romanized":806,"countrySlug":559,"region":807,"baseServings":460,"prepMinutes":808,"cookMinutes":650,"difficulty":651,"course":809,"diet":811,"mainIngredients":812,"images":815,"keywords":825,"publishedAt":631,"updatedAt":631,"authorSlug":590},"pav-bhaji","Pav Bhaji (Mumbai Mashed Vegetables with Buttered Rolls)","Pav Bhaji","पाव भाजी","Pāv bhājī","Mumbai, Maharashtra",20,[810,566],"street-food",[609],[611,813,814,493,487],"cauliflower","peas",[816,819,821,823],{"alt":817,"src":818},"Bowl of red pav bhaji topped with melting butter, raw onion and coriander, with buttered toasted rolls alongside","\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero.jpg",{"alt":817,"src":820},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-16x9.jpg",{"alt":817,"src":822},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-4x3.jpg",{"alt":817,"src":824},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-1x1.jpg",[826,827,706,828,829,830,487],"pav bhaji","mumbai street food","bhaji","maharashtra","tawa",{"slug":832,"title":833,"shortTitle":834,"nativeName":835,"romanized":836,"countrySlug":559,"region":837,"baseServings":460,"prepMinutes":808,"cookMinutes":838,"difficulty":564,"course":839,"diet":840,"mainIngredients":841,"images":842,"keywords":852,"publishedAt":631,"updatedAt":631,"authorSlug":590},"rogan-josh","Rogan Josh (Kashmiri Red Lamb Curry)","Rogan Josh","روگن جوش","Rogan josh","Kashmir Valley",95,[566],[568,750,569],[752,457,613],[843,846,848,850],{"alt":844,"src":845},"Deep red Kashmiri rogan josh with bone-in lamb pieces in a glossy thin sauce, served beside basmati rice","\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero.jpg",{"alt":844,"src":847},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-16x9.jpg",{"alt":844,"src":849},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-4x3.jpg",{"alt":844,"src":851},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-1x1.jpg",[853,854,855,856,857,858,859],"rogan josh","kashmiri curry","lamb curry","kashmiri chili","fennel","yogurt curry","braise",{"slug":861,"title":862,"shortTitle":863,"nativeName":864,"romanized":865,"countrySlug":559,"region":866,"baseServings":460,"prepMinutes":808,"cookMinutes":650,"difficulty":651,"course":867,"diet":868,"mainIngredients":869,"images":874,"keywords":884,"publishedAt":631,"updatedAt":631,"authorSlug":590},"sambar","Sambar (South Indian Tamarind Lentil and Vegetable Stew)","Sambar","சாம்பார்","Sāmbār","Tamil Nadu, Karnataka and Kerala",[686,566],[609,654,655],[689,870,871,872,873],"tamarind","curry-leaves","mustard-seed","eggplant",[875,878,880,882],{"alt":876,"src":877},"Bowl of South Indian sambar with shallots, aubergine and drumstick in tamarind lentil broth, curry leaves on top","\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero.jpg",{"alt":876,"src":879},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-16x9.jpg",{"alt":876,"src":881},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-4x3.jpg",{"alt":876,"src":883},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-1x1.jpg",[861,885,870,886,887,888,673],"toor dal","south indian","lentil stew","curry leaves",24,false,1788563768919]