4 MasterChef Australia Indian Recipes to Try at Home

If you love watching MasterChef Australia, you’ve likely been inspired by its incredible Indian recipes. From spicy curries to fusion desserts, MasterChef Australia Indian recipes have showcased rich flavours and creativity. The good news? You can now cook Indian dishes at home.

In this blog, we explore 4 delicious, easy-to-make Australian MasterChef recipes that bring authentic, popular Indian recipes straight to your kitchen.

1. Goat Rezala with Porota by Kishwar Chowdhury

Prep Time: 25 minutes | Cook Time: 1.5 hours | Servings: 4 | Calories: ~480 per serving

This unique dish by Kishwar Chowdhury brings Bengali flavours to life. A true example of Indian cuisine from TV shows you can try in your kitchen.

Ingredients

• 500g goat meat (bone-in, cleaned)
• 1 cup plain yogurt
• 1 large onion (sliced)
• 1 tbsp ginger-garlic paste
• 1 tsp white pepper
• 1 tsp cardamom powder
• 2 bay leaves
• 1-inch cinnamon stick
• 3 green cardamom pods
• 2 tbsp ghee or oil
• Salt to taste
• 1 cup warm water

Instructions

1. Marinate goat in yogurt, ginger-garlic paste, white pepper, and salt for 1 hour.
2. In a large pan, heat ghee on low (Wipro slow-cookers or induction cooktops help maintain a gentle simmer).
3. Add bay leaves, cinnamon, and cardamom. Sauté for 1 minute.
4. Add onions and cook until translucent.
5. Stir in the marinated goat and cook until browned.
6. Add warm water, cover, and cook on low for 60–90 minutes until meat is tender.
7. Sprinkle cardamom powder, stir gently, and remove from heat.

To Serve with Porota:

Use a non-stick tawa to prepare flaky porotas. Just roll out dough, layer with ghee, fold, and pan-fry until golden on both sides.

2. Smoked Rice Water with Aloo Bhorta and Sardines by Kishwar Chowdhury

Prep Time: 20 minutes (plus overnight rice soaking) | Cook Time: 30 minutes | Servings: 2 | Calories: ~400 per serving

This unique dish by Kishwar Chowdhury brings Bengali flavours to life. A true example of Indian cuisine from TV shows you can try in your kitchen.

Ingredients

• 1 cup cooked rice (left to soak overnight in water)
• 2 medium potatoes
• 2 green chillies (finely chopped)
• 1 small onion (chopped)
• 1 tbsp mustard oil
• Salt to taste
• 2 fresh sardines
• 1 tsp turmeric
• ½ tsp red chilli powder
• 1 tbsp mustard seeds
• Charcoal for smoking (optional, but traditional)

Instructions

1. Soak cooked rice in water overnight. Strain and lightly smoke the water using hot charcoal in a metal bowl (optional but authentic).
2. Boil potatoes, mash with mustard oil, green chillies, onion, and salt to make aloo bhorta.
3. Rub sardines with turmeric, salt, and chilli powder.
4. Heat a non-stick pan (like Wipro’s oil-free frypan) and sear the sardines until crisp.
5. Pour the smoked rice water into a bowl, serve with aloo bhorta and sardines on the side.

3. Chicken 65 with Fried Noodles by Depinder Chhibber

Prep Time: 20 minutes | Cook Time: 25 minutes | Servings: 2–3 | Calories: ~500 per serving

Depinder Chhibber’s fusion of Chicken 65 with fried noodles on MasterChef Australia turned a South Indian classic into a street-style hit — a bold, tasty MasterChef Australia Indian recipe to cook at home.

Ingredients

For Chicken 65

• 300g boneless chicken (cut into small pieces)
• 2 tbsp cornflour
• 1 tbsp rice flour
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp ginger-garlic paste
• 1 tbsp lemon juice
• Salt to taste
• Oil for deep frying
• Curry leaves and green chillies for garnish

For Fried Noodles

• 1 packet instant noodles
• ½ onion (sliced)
• 1 tbsp soy sauce
• 1 tsp chilli sauce
• 1 tsp vinegar
• 1 tsp oil
• Spring onions for garnish

Instructions

1. Marinate chicken with spices, flours, lemon juice, and ginger-garlic paste. Let it rest for 15 minutes.
2. Heat oil in a deep pan and fry the chicken until crisp and golden. Garnish with curry leaves and green chillies.
3. Cook instant noodles as per packet instructions (without tastemaker if preferred).
4. Stir-fry onions in oil, add sauces and vinegar. Toss in the noodles and mix well.
5. Plate crispy Chicken 65 over the noodles and garnish with spring onions.

4. Ghewar with Carrot Sorbet by Depinder Chhibber

Prep Time: 30 minutes | Cook Time: 45 minutes | Servings: 4 | Calories: ~350 per serving

Depinder Chhibber’s Australian MasterChef recipe combines traditional Ghewar with a carrot sorbet. It’s a great popular Indian recipe to cook at home for dessert lovers.

Ingredients

For Ghewar

• 1 cup all-purpose flour
• 2 tbsp ghee (clarified butter)
• ½ cup chilled water
• ½ tsp lemon juice
• 1 cup sugar
• ½ cup water (for syrup)
• Cardamom powder & chopped pistachios (for garnish)
• Ghee or oil for frying

For Carrot Sorbet

• 2 cups carrot juice
• 1 tbsp lemon juice
• 2 tbsp honey or sugar
• Pinch of ginger (optional)

Instructions

1. To Make Ghewar: Mix flour, lemon juice, and ghee. Gradually add chilled water to make a thin batter.
2. Heat ghee in a deep vessel (Wipro fryers or induction cooktops offer great control).
3. Pour batter from height in stages to form lacy layers. Fry until golden and crisp.
4. In a separate pot, make sugar syrup (one-string consistency). Dip ghewar and let it soak briefly.
5. Garnish with cardamom and pistachios.
6. To Make Carrot Sorbet: Blend carrot juice, lemon juice, and honey. Freeze for 2–3 hours, stirring every 30 minutes for a smooth texture.
7. Serve a scoop alongside warm ghewar.