3 South Asian delicious recipes

South Asian cuisine is known for its rich and diverse flavors and enjoys by people worldwide. From the spicy curries of the south to the tandoori dishes of the north, there is something for everyone in this vibrant culinary tradition. In this blog post, I will introduce you to some of the most delicious south Asian recipes that you can try at home. Whether you’re an experienced cook or a beginner, these recipes will meet your taste buds and impress your friends and family.

Butter Chicken (Murgh Makhani) Recipe

Butter Chicken recipe

Butter chicken, also known as murgh makhani, is a dish that originated in the subcontinent and has become a popular dish worldwide. This dish makes by marinating chicken in a mixture of yogurt, ginger, and garlic, and then cooking it in a tomato-based sauce with butter and cream. The result is a creamy, rich, and sweet dish that is perfect for serving with rice or naan bread.


  • 500g boneless chicken thighs, diced
  • 1 cup plain yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 tbsp oil
  • 1 cup tomato puree
  • 1/2 cup cream
  • 4 tbsp butter
  • 1 tsp garam masala
  • Salt and pepper, to taste
  • Chopped fresh cilantro, for garnish


  1. Mix the yogurt, ginger-garlic paste, red chili powder, and turmeric powder in a large bowl. Toss in the chicken pieces to coat. Allow the chicken to chill for at least 2 hours.
  2. In a pan over medium heat, melt the butter. Add the marinated chicken and cook, stirring, until the chicken is brown on all sides.
  3. Add the tomato puree and bring the mixture to a boil. Reduce the heat to low and simmer the sauce for 10-15 minutes, or until it thickens.
  4. Stir in the cream, butter, and garam masala—season with salt and pepper to taste. Cook for an extra 5 minutes or until the sauce is well combined and heated through.
  5. Garnish with fresh cilantro and serve with rice or naan bread.

Biryani recipe 

baryani recipe

Biryani is a dish that is loved by people all over India and Pakistan. It is a one-pot meal made with rice, meat (chicken, mutton, fish, or prawns), and various spices. There are many different variations of biryani, but the most popular is chicken biryani. The rice cook with saffron, cinnamon, cardamom, and other spices, and then layered with the chicken and cooked until the flavors are well combined.


  • 2 cups basmati rice
  • 1 tsp saffron strands
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 2 cups chicken broth
  • Salt and pepper, to taste
  • 2 tbsp oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1-inch ginger, minced
  • 2 cups cubed boneless chicken
  • 1 cup yogurt
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 cup frozen peas
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp ghee
  • 1/4 cup slivered almonds and raisins (optional)


  1. In a large pot, combine the rice, saffron strands, cinnamon stick, cardamom pods, cloves, bay leaves, chicken broth, salt, and pepper. Bring the mixture to a boil, reduce the heat to low, and simmer for 18-20 minutes or until the rice cook through and is tender. Remove from heat and keep aside.
  2. Warm the oil in a separate pan over medium heat. Cook for 5 minutes, or until the onion begins to soften.Cook for another 2 minutes after adding the garlic and ginger. Add the chicken, yogurt, red chili powder, and turmeric powder, and stir to combine. Cook until the chicken is browned and cooked through, about 10-15 minutes.
  3. Stir in the peas and cilantro, and cook for 2-3 minutes.
  4. Spread half of the rice in the bottom of a large, oven-safe dish. Top with the chicken mixture. Cover the chicken mixture with the remaining rice. Drizzle ghee over the top of the rice.
  5. Cover the dish with foil and bake at 350°F for 30 minutes or until heated through. You can also cook on low heat on the stovetop for 20-25 minutes.
  6. Garnish with slivered almonds and raisins, if desired, and serve hot.

Samosas recipe

samosa recipe

Samosas are a popular snack in the subcontinent and enjoy as an appetizer or as a side dish with a meal. They make with a pastry dough filled with a spicy potato and pea mixture, then deep-fried to a crispy golden brown. These triangular-shaped snacks are perfect for parties or as a quick snack on the go.


  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup oil (canola or vegetable)
  • 1/4 cup water
  • 2 cups boiled and mashed potatoes
  • 1 cup peas (fresh or frozen)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/4 tsp garam masala
  • Salt and pepper, to taste
  • Oil, for deep-frying


  1. In a large mixing basin, whisk together the flour and salt. Knead in the oil and water until the dough comes together. Cover the dough with a damp cloth and let it away to rest for at least 30 minutes
  2.   In a skillet over medium heat, warm the oil. Cook, stirring until the cumin seeds begin to pop. Stir-fry the peas for 2-3 minutes. After adding the mashed potatoes, coriander powder, red chili powder, garam masala, salt, and pepper, cook for 3-4 minutes more.
  1. Form the dough into little balls. Roll each ball into a circle about 6-7 inches in diameter. Each circle cuts in half to make two semi-circles.
  2. To construct a cone, unite the straight edges of one semicircle and push the edges together to seal. Fill the cone halfway with the potato mixture. Brush the edge with water and push it together to seal it. Continue with the remaining dough and filling.
  3. Heat the deep-frying oil over medium-high heat. Fry the samosas in the heated oil for 2-3 minutes, or until golden brown. To remove excess fat, drain the samosas on a paper towel.
  4. Serve immediately with chutney or ketchup.


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