Recipes with Yogurt
Got Yogurt in your pantry? Here are 46 recipes you can cook today.
Ali Nazik
Smoked eggplant yogurt puree topped with minced meat.
Ayran
Yogurt-based salty drink.
Basbousa
Semolina cake soaked in syrup.
Besan Kadhi Plain
Sour yogurt curry tempered with fenugreek, mustard, and green chillies, served with plain rice.
Boondi Raita
Cooling yogurt side dish mixed with tiny crispy fried gram flour balls.
Butter Chicken
Famous tandoori chicken pieces simmered in a silky, sweet, tomato-butter-cream sauce.
Butter Naan
Soft, leavened flatbread brushed with melted butter.
Cacik
Refreshing yogurt and cucumber side dish.
Chicken 65
Prep Time: 20 minutes | Cook Time: 15 minutes Step 1: Marinate 500g boneless chicken cubes with yogurt, ginger-garlic paste, Kashmiri red chili powder, red chili powder, turmeric powder, garam masala, black pepper, lemon juice, cornstarch, rice flour, beaten egg, and salt. Rest for 20 minutes. Step 2: Heat vegetable oil in a deep kadai to 180°C (350°F). Deep fry marinated chicken pieces in batches for 5-6 minutes until golden, crispy, and thoroughly cooked. Drain onto a wire rack. Step 3: Heat ghee in a wide skillet over medium heat. Splutter mustard seeds and cumin seeds. Add slit green chilies, sliced garlic cloves, and fresh curry leaves, sautéing for 30 seconds until crackling and fragrant. Step 4: Whisk 2 tbsp yogurt with 50ml water and a pinch of salt. Pour into the sizzling tempering to create a glossy emulsion. Add the fried chicken pieces and toss vigorously over high heat for 1 minute until every piece is coated in spicy glaze. Serve hot with sliced red onions and fresh lemon wedges.
Chicken Changezi
Royal Old Delhi Mughlai roasted chicken simmered in a velvety gravy of reduced milk, roasted cashews, caramelized onions, tomatoes, and aromatic dried fenugreek.
Chicken Tikka Masala
Tandoori grilled chicken chunks simmered in a spicy, creamy, and smoky red gravy.
Chicken Tikka Masala (British Style)
The UK's favorite creamy curry.
Chicken Tikka Masala (UK Style)
A very popular British curry.
Chole Bhature
Puffed fried leavened bread served with spicy chickpea curry. A Punjabi favorite.
Curd Rice
Creamy mashed rice mixed with fresh yogurt and milk, tempered with mustard, green chillies, ginger, and curry leaves.
Dahi Puri
Hollow pooris filled with boiled potatoes, yogurt, sweet and green chutneys, topped with sev.
Dahi Vada
Fried lentil dumplings soaked in creamy sweet yogurt, garnished with tamarind chutney and cumin powder.
Dum Aloo
Baby potatoes deep fried and slow cooked in a rich, spiced curd-based gravy.
Fattet Hummus
Chickpeas, yogurt, and pita layers.
Garlic Naan
Leavened oven flatbread flavored with chopped garlic and coriander.
Gatte ki Sabzi
Rajasthani specialty made of cooked gram flour dumplings in a spicy yogurt curry.
Kadhi Pakora
Sour yogurt and gram flour curry with onion fritters dipped in it.
Malabar Chicken Biryani
Famous layered chicken biryani made with fragrant short-grain Jeerakasala rice, fried onions, and ghee.
Mangalorean Ghee Roast Chicken
A legendary coastal Karnataka dish featuring tender chicken cooked in a rich, roasted Byadgi chili spice paste and golden ghee with curry leaves and tamarind.
Manti
Tiny dumplings topped with yogurt sauce.
Methi Thepla
Gujarati flatbread made of wheat flour, gram flour, and fresh fenugreek leaves. Perfect for travel.
Mix Veg Raita
Creamy yogurt whisked with finely chopped onions, tomatoes, and cucumbers.
Mutton Korma
Rich Mughlai mutton curry slow-cooked with fried onions, yogurt, and aromatic spices.
Mutton Rogan Josh
Traditional Kashmiri mutton curry cooked with dry ginger, fennel, and Kashmiri chillies.
Paneer Tikka
Grilled paneer cubes marinated in yogurt, tandoori masala, and herbs.
Paneer Tikka Masala
Grilled paneer cubes cooked in a rich, spicy, and smoky onion-tomato gravy.
Ragi Dosa
Finger millet crepes.
Railway Mutton Curry
Prep Time: 25 minutes | Cook Time: 60 minutes Step 1: Marinate 750g bone-in mutton pieces with yogurt, turmeric powder, Kashmiri red chili powder, ginger garlic paste, and salt for 30 minutes. Step 2: Heat mustard oil in a heavy pressure cooker or Dutch oven until smoking hot, then allow to cool slightly. Fry quartered potato chunks until golden brown on all sides (5 minutes) and remove. Step 3: In the same hot oil, temper whole cumin seeds, black peppercorns, cloves, green cardamoms, black cardamoms, cinnamon stick, and bay leaves until crackling. Add sliced red onions and sauté until deep golden brown. Stir in minced garlic, grated ginger, coriander powder, cumin powder, and fennel powder. Step 4: Add marinated mutton and sear over high heat for 10 minutes until browned. Pour in tamarind pulp and warm water. Cover and pressure cook or simmer for 40 minutes until mutton is fork-tender. Return fried potatoes and simmer for an additional 10 minutes until potatoes are soft and gravy is thick and glossy. Garnish with fresh cilantro leaves and serve hot with steamed basmati rice or paratha.
Rava Idli
Instant semolina steamed cakes.
Rava Paniyaram
Soft instant paniyarams made with rava and yogurt.
Revani
Semolina cake in syrup.
Shahi Paneer
Royal, sweet paneer curry in a creamy onion-cashew-yogurt gravy flavored with saffron.
Shawarma Chicken
Spiced rotisserie-style chicken.
Shish Barak
Meat dumplings in yogurt sauce.
Shish Taouk
Marinated chicken skewers.
Shish Tawook
Marinated chicken skewers.
Sooji Toast
Crispy bread toast topped with semolina and yogurt veggies.
Soya Chaap Gravy
Spicy, protein-packed soya chaap chunks cooked in a rich tandoori gravy.
Steamed Rava Cake
Soft, spongy, steamed semolina and yogurt cake squares.
Tavuk Sis
Grilled marinated chicken skewers.
Veg Biryani
Fragrant layered Basmati rice cooked with mixed vegetables, saffron, mint, and spices.
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