Indian Cooking for a Crowd: Stress-Free Recipes & Planning Guide

Let's be honest. The thought of cooking Indian food for a crowd can be intimidating. All those spices, the long-simmering curries, the worry about whether you'll have enough, or if it'll be authentic enough. I remember the first time I volunteered to make dinner for my extended family gathering—about fifteen people. I spent days poring over recipes, my kitchen looked like a spice market had exploded, and I was exhausted before anyone even arrived. The food was good, but the process? Miserable.

I've done it wrong so you don't have to. After that first trial by fire, and many more successful (and a few less successful) large-scale Indian cooking endeavors since, I've learned that the secret isn't just in the recipes. It's in the strategy. Indian cooking for a crowd is absolutely doable, even enjoyable, if you approach it with the right plan. This guide is everything I wish I'd known back then.

We're not just talking about multiplying a recipe by four. We're talking about choosing the right dishes that scale well, managing your time so you're not chained to the stove, and creating a balanced feast that feels generous and welcoming. Whether it's a potluck, a birthday party, or a holiday meal, the principles are the same.

Start With a Plan: Your Blueprint for Success

Jumping straight into recipes is the fastest way to get overwhelmed. Take a breath and think it through first. How many people are you actually feeding? Get a firm headcount. Is it 10, 20, or 50? This number dictates everything.

Next, consider your crowd. Any vegetarians or vegans? Anyone with gluten intolerance or nut allergies? Indian cuisine is fantastic for dietary restrictions, but you need to plan for it. Labeling dishes clearly is a simple act of kindness.

Now, the menu. The golden rule for Indian cooking for a large group is to mix and match dishes with different cooking times and methods. You don't want everything needing your last-minute attention.

Here’s a foolproof framework for a crowd-pleasing Indian feast:

• One or Two Main Protein Dishes: Think a big pot of chicken curry (Butter Chicken or Chicken Tikka Masala) and a hearty lentil stew (Dal Makhani). One meat, one vegetarian protein.
• One Vegetable-Centric Dish: Something like Saag Paneer (creamy spinach with cheese) or Aloo Gobi (potatoes and cauliflower). This adds color and variety.
• One Dry/Roasted Item: This is your lifesaver. Tandoori chicken pieces or roasted spiced potatoes (Aloo Tikki) can be made hours ahead and served at room temperature. They free up stove space.
• The Carbs: A massive pot of Basmati rice (it triples in volume!) and a stack of store-bought naan or roti you can just warm up. Don't make flatbreads from scratch for 20 people unless you have a dedicated tandoor and crew.
• Accompaniments: Big bowls of raita (yogurt sauce), a tangy chutney (mint or tamarind), and some sliced onions and lemons. These require minimal effort but complete the meal.

See? Already it feels less chaotic. You have a structure.

The Core Recipes: Built to Scale

Here are my go-to, battle-tested recipes for Indian cooking for a crowd. They're flavorful, they hold well, and they multiply without fuss. I'll give you the scaled-up versions right here.

1. The Crowd-Pleasing Champion: Easy Butter Chicken (For 12-15)

Everyone loves this. It's creamy, mildly spiced, and a guaranteed hit. The key is the marinade and the base gravy.

Ingredients:

• Boneless, skinless chicken thighs: 4 lbs (about 2 kg) - thighs are more forgiving and stay juicier than breasts.
• Full-fat yogurt: 2 cups (for marinade)
• Ginger-garlic paste: 3 tbsp
• Garam masala, turmeric, Kashmiri red chili powder: 2 tbsp each
• Butter: 1 cup (yes, really. It's Butter Chicken.)
• Heavy cream: 2 cups
• Canned crushed tomatoes: Two 28-oz cans
• Kasoori methi (dried fenugreek leaves): 2 tbsp, crushed - this is the magic ingredient, don't skip it.

The Game Plan:

1. Marinate (Day before or morning of): Cube the chicken. Mix with yogurt, half the ginger-garlic paste, and half the dry spices. Let it sit in the fridge. This step alone builds so much flavor.
2. Make the Gravy (3 hours before serving): In your largest pot or Dutch oven, melt the butter. Sauté the remaining ginger-garlic paste for a minute. Add the crushed tomatoes and remaining spices. Cook for 15-20 minutes until it thickens and the oil separates. Let this cool a bit, then blend it smooth with an immersion blender. This is your base—it can sit for hours.
3. Combine & Simmer (1 hour before serving): Add the marinated chicken (and all the marinade) to the gravy. Bring to a simmer and cook for 20-25 minutes until the chicken is done. Stir in the cream and crushed kasoori methi. Heat through gently. Done.

This dish tastes better after resting, making it perfect for cooking Indian food for a large group.

2. The Vegetarian Powerhouse: Simple Dal Makhani (For 12-15)

This creamy black lentil and kidney bean stew is comfort in a bowl. It's also almost entirely hands-off cooking.

Here's a quick table for the ingredient scaling, because with lentils, proportions matter:

Soak the lentils and beans overnight. The next day, drain them, cover with fresh water in a huge pot, and simmer until completely tender. This can take a while, but you just need to check the water level. In a separate pan, make a tadka (tempering) of butter, cumin, ginger, garlic, and tomatoes. Mash some of the cooked lentils into the gravy to thicken it, then combine everything and let it simmer on the lowest heat for another hour. Stir in cream at the end. The long simmering develops an incredible depth of flavor. You can make this entirely the day before—it's arguably better on day two.

3. The Make-Ahead Hero: Oven-Roasted Tandoori-Style Chicken

Grilling individual pieces for a crowd is a nightmare. The oven is your friend.

Use a mix of drumsticks and thighs. Make deep slashes in the meat. Marinate it in a mix of yogurt, lemon juice, tandoori masala (I like the store-bought paste for consistency here), ginger, garlic, and a touch of red food coloring if you want that classic look. Marinate for at least 6 hours, ideally overnight.

When ready, preheat your oven to its highest temperature (450°F/230°C or more). Line several baking sheets with foil and place a wire rack on each. Arrange the chicken on the racks. This allows hot air to circulate and mimics a tandoor's effect. Roast for 25-35 minutes until charred in spots and cooked through.

The best part? This chicken is delicious hot, warm, or at room temperature. Make it in the morning, leave it on the counter covered, and forget about it until serving time.

Mastering the Logistics: Time, Tools, and Tricks

You've got the recipes. Now let's talk about the engine room. This is where most Indian cooking for a crowd attempts fail—not on flavor, but on logistics.

Your Equipment Checklist

Take stock of your kitchen. You will need:

• A very large pot or Dutch oven: For curries and dal. If you don't have one big enough, consider splitting the batch between two large pots.
• Multiple large baking sheets & cooling racks: For the tandoori chicken, roasting vegetables, etc.
• A giant bowl for rice: Seriously, bigger than you think. A large stainless steel mixing bowl works.
• Plenty of serving bowls and spoons: Borrow if you have to. Nothing's worse than a beautiful curry with no home.
• A powerful blender or immersion blender: For smoothing out tomato gravies. An immersion blender is safer for hot liquids.

The Timeline: A Sample Game Plan for Saturday Dinner

This is how I structure my time to avoid the 5 PM panic.

Thursday:

• Finalize menu and shopping list. Check spices.
• Buy all non-perishables.

Friday:

• Buy all meat, vegetables, and dairy.
• Marinate the chicken for Butter Chicken and Tandoori Chicken. Store in the fridge.
• Soak the lentils and beans for the dal.
• Make any chutneys (mint-cilantro chutney keeps well).

Saturday Morning (10 AM):

• Start cooking the dal. Get it simmering. It will be on the stove for hours, mostly unattended.
• Prep all vegetables—chop onions, ginger, garlic for all dishes. Do it all at once and store in separate containers. This "mise en place" is a game-changer.

Saturday Afternoon (2 PM):

• Cook the base gravy for the Butter Chicken. Blend it and set the pot aside.
• Roast the Tandoori chicken. Once done, let it cool and set aside on a platter.
• Start the vegetable dish (e.g., Saag Paneer).

3 Hours Before Serving (4 PM):

• Combine the chicken and gravy for Butter Chicken. Start its final simmer.
• Finish the dal—add the tempering and cream, let it meld on low heat.
• Make the raita and slice lemons/onions.

1 Hour Before Serving (6 PM):

• Start the rice. Use the absorption method for fluffy results.
• Warm the naan in the oven.
• Gently reheat any dishes that need it (except the Tandoori chicken, which is fine room-temp).

Serve (7 PM): Set everything out buffet-style. Let people serve themselves. You're done!

The goal isn't to be cooking when guests arrive. The goal is to be holding a drink, looking slightly too calm, and saying, "Oh, it was nothing."

Spice Management & Flavor Balancing

This is the soul of Indian cooking. When scaling up, spices don't always multiply linearly. Start with the multiplied amount, but be prepared to adjust at the end.

Toasting and Blooming: For ground spices like cumin, coriander, and garam masala, always bloom them in hot oil or ghee for 30 seconds before adding liquid. This wakes up their volatile oils and makes the flavor richer and deeper. It's a non-negotiable step for authentic taste.

Heat Level: When cooking an Indian feast for guests, err on the side of milder. You can always provide extra green chilies, chili powder, or a hot pickle on the side for heat-seekers. You can't take the heat out once it's in the pot.

The Acid Check: Before serving, taste every savory dish. Does it need a brightness boost? A squeeze of lemon juice or a dash of amchur (dry mango powder) can lift a dish that tastes flat. The dal might need a bit more salt. The curry might need a pinch of sugar to balance the tomatoes.

For a deep dive on building Indian flavors from the ground up, the resource library at Serious Eats has some fantastic, scientifically-backed primers on spice techniques that I've found invaluable.

Answers to Your Burning Questions (FAQs)

Let's tackle the stuff you're actually Googling at 2 AM while planning this thing.

Can I just use store-bought curry paste?

For a crowd? I'd be cautious. Some are great, but they can be inconsistent in flavor and very salty. If you're in a true pinch, a good-quality paste (like Patak's) can form a base, but you must doctor it. Sauté fresh onions, ginger, and garlic first, then add the paste and "cook it out" for a few minutes before adding tomatoes or liquid. Dilute it with some yogurt or cream to tame the saltiness. It's a shortcut, not a full replacement.

How far in advance can I really make things?

Further than you think!

• 2-3 Days Ahead: All marinades. Most chutneys. You can cook the dal completely and reheat.
• 1 Day Ahead: Base gravies (like the tomato sauce for Butter Chicken). Chop all vegetables. Make raita (it might weep a little, just stir it).
• Morning Of: Roast dry items (Tandoori chicken, spiced potatoes). Assemble and cook any vegetable dishes that don't contain delicate greens.
• Last 2-3 Hours: Cook rice (it can be kept warm), combine final dishes (add chicken to gravy, finish dal with cream), and gently reheat anything pre-made.

My stove isn't big enough! What do I do?

This is a real constraint. This is where your menu strategy saves you. Rely on the oven (for roasting), the slow cooker (dal is perfect for this), and the rice cooker. You can also cook components in sequence. Make the dal early and keep it warm in a slow cooker or insulated thermos. Use a portable induction burner as an extra "burner." And remember, room-temperature dishes are your friend.

What's the easiest way to scale rice for 20 people?

This flummoxes everyone. The general rule for Basmati is 1 cup of uncooked rice serves about 3 people. So for 20, you need about 7 cups of uncooked rice. BUT you can't cook 7 cups in one pot easily. Cook it in two or three batches. Use the absorption method (rice to water ratio of 1:1.5). Fluff each batch with a fork and keep it warm in a low oven spread out in a large baking dish covered with foil. Mix the batches together before serving. For foolproof rice methods, the guides on BBC Good Food are consistently reliable.

Help! I need a completely make-ahead menu.

Okay, here's your no-stress, almost-all-day-before menu:

• Mains: Dal Makhani (reheats beautifully), Chana Masala (chickpea curry).
• Dry Items: Oven-Roasted Tandoori Chicken, Aloo Tikki (potato patties).
• Accompaniments: All chutneys, raita, sliced onions.
• Day-of: Cook rice and warm up store-bought naan. Reheat the curries gently.

You'll spend your party day relaxing.

Final Thoughts: Embrace the Imperfections

Look, the dal might be a little thicker than you wanted. The rice might stick a tiny bit to the pot. The Tandoori chicken might not have the perfect char of a restaurant. It doesn't matter.

What people will remember is the incredible aroma that greeted them at the door, the vibrant colors of the food spread out on your table, and the fact that you cooked them a feast, from the heart. Indian cooking for a crowd is an act of generosity. The flavors are bold and welcoming, the dishes are meant for sharing from a central platter, and the experience is about coming together.

So take a deep breath, make your plan, and start marinating. You've got this. And when someone asks for your Butter Chicken recipe, just smile mysteriously and say it's a family secret.

Now, who's ready to eat?