Any Indian Non Veg Recipes List: Top Dishes to Try Today

Indian cuisine is a treasure trove of bold flavors, aromatic spices, and time-honored cooking traditions. While vegetarian recipes often take center stage, Indian non-veg dishes are equally sumptuous and diverse.

From the fiery curries of the North to the coastal seafood delights of the South, there’s a world of taste to explore for meat lovers. Whether you’re craving something creamy and rich or light and spicy, Indian non-veg recipes bring something special to the table for every palate.

In this post, I’ll guide you through a curated list of classic Indian non-veg recipes—each with detailed instructions, tips, and serving ideas to help you recreate the magic of Indian kitchens right in your home.

Let’s dive into the irresistible world of Indian non-veg delicacies!

Why You’ll Love This Recipe List

Indian non-veg dishes are beloved for their deep flavors, vibrant colors, and versatile cooking techniques. Whether you’re a fan of tender chicken, succulent lamb, or fresh seafood, there’s something here for everyone.

These recipes are designed to be accessible for home cooks while preserving the authentic taste you’d find in India. Each dish is a celebration of regional spices and cooking styles, offering a true sense of culinary adventure.

Plus, you’ll find something for every occasion—be it a festive gathering, a cozy family dinner, or a weekend treat.

Classic Indian Non Veg Recipes List

Below, you’ll find a selection of iconic Indian non-veg recipes. For each, I’ll provide ingredients, equipment, instructions, tips, nutrition facts, and serving suggestions.

• Chicken Tikka Masala

  Juicy chicken pieces marinated in yogurt and spices, grilled, and then simmered in a creamy tomato-based sauce—this British-Indian classic is a must-try for curry lovers!

• Lamb Rogan Josh

  This Kashmiri specialty features tender lamb cooked in a fragrant gravy with Kashmiri chili, yogurt, and aromatic spices.

• Goan Prawn Curry

  A coastal gem, this curry combines fresh prawns with coconut milk, tamarind, and a medley of Goan spices for a tangy, creamy delight.

• Chicken Chettinad

  From Tamil Nadu, this fiery chicken curry bursts with freshly ground spices, coconut, and black pepper.

• Mutton Biryani

  Fragrant basmati rice layered with spiced mutton, herbs, and fried onions. A royal treat for special occasions!

Chicken Tikka Masala

Ingredients

Equipment

• Mixing bowls
• Grill pan or oven
• Large saucepan
• Wooden spoon
• Sharp knife and chopping board
• Measuring spoons and cups

Instructions

1. Marinate the chicken: In a bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, Kashmiri red chili, and salt. Add chicken, toss to coat, cover, and refrigerate for at least 1 hour (overnight for best results).
2. Grill the chicken: Preheat grill pan or oven broiler. Thread chicken onto skewers and grill until cooked through and slightly charred, about 8-10 minutes. Set aside.
3. Prepare the sauce: In a large saucepan, melt butter over medium heat. Add onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 1 minute.
4. Add tomato puree and cook for 5-7 minutes, until oil begins to separate. Sprinkle in garam masala, turmeric, and salt.
5. Pour in heavy cream and kasuri methi. Simmer for 2 minutes.
6. Combine: Add grilled chicken pieces to the sauce. Simmer for 5 minutes, ensuring chicken is coated and heated through.
7. Garnish with fresh coriander and serve hot.

Tips & Variations

For extra smoky flavor, briefly char the chicken over an open flame before adding to the sauce.

• Use paneer instead of chicken for a vegetarian version.
• Add a pinch of sugar if your tomatoes are too tangy.
• Adjust chili powder to suit your spice tolerance.

Nutrition Facts

(Approximate values per serving)

Serving Suggestions

• Pair with naan, roti, or steamed basmati rice.
• Serve alongside cucumber raita and a fresh salad.
• For a complete meal, add a side of Green Chile Cheese Bread.

Lamb Rogan Josh

Ingredients

• Lamb (bone-in pieces) – 700g
• Yogurt – 1 cup, whisked
• Onions – 2 large, sliced
• Ginger-garlic paste – 2 tbsp
• Kashmiri red chili powder – 2 tsp
• Ground coriander – 2 tsp
• Garam masala – 1 tsp
• Fennel powder – 2 tsp
• Cloves, cinnamon, green cardamom – 2 each
• Bay leaf – 1
• Mustard oil – 3 tbsp
• Salt – as needed
• Fresh coriander – for garnish

Equipment

• Heavy-bottomed pot
• Wooden spoon
• Knife and board
• Bowls for whisking

Instructions

1. Heat mustard oil in the pot until smoking. Lower the heat and add whole spices (cloves, cinnamon, cardamom, bay leaf).
2. Add sliced onions and sauté until deep golden.
3. Mix in ginger-garlic paste, cook for 1-2 minutes.
4. Add lamb pieces and sear on high until browned on all sides.
5. Sprinkle in chili powder, coriander, fennel powder, and salt. Cook for 2 minutes.
6. Lower heat and stir in whisked yogurt gradually to prevent curdling.
7. Cover and simmer for 1.5 hours, adding water as needed, until lamb is tender and sauce is thick.
8. Stir in garam masala, garnish with coriander, and serve hot.

Tips & Variations

“For a richer flavor, use bone-in lamb and cook slowly on low heat.”

• Replace mustard oil with ghee if preferred.
• Add a spoon of tomato puree for a tangier taste.

Nutrition Facts

(Approximate values per serving)

Serving Suggestions

• Best with steamed rice or jeera rice.
• Pair with a cucumber salad for freshness.
• For a festive meal, follow up with a sweet like Grandma’s Old Fashioned Bread Pudding.

Goan Prawn Curry

Ingredients

• Prawns (shelled and deveined) – 400g
• Coconut milk – 1 cup
• Onion – 1 medium, chopped
• Tomato – 1 medium, chopped
• Tamarind pulp – 2 tbsp
• Ginger-garlic paste – 1 tbsp
• Green chili – 2, slit
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Turmeric powder – ½ tsp
• Red chili powder – ½ tsp
• Salt – as needed
• Oil – 2 tbsp
• Fresh coriander – for garnish

Equipment

• Deep skillet or pan
• Knife and board
• Mixing bowl

Instructions

1. Heat oil in the pan. Add onions and sauté till translucent.
2. Stir in ginger-garlic paste and green chilies. Cook for 1 minute.
3. Add tomatoes, turmeric, coriander, cumin, and chili powder. Cook until tomatoes soften.
4. Pour in coconut milk and bring to a gentle simmer.
5. Add tamarind pulp and salt. Simmer for 2 minutes.
6. Add prawns and cook for 4-5 minutes until pink and cooked through.
7. Garnish with coriander and serve hot.

Tips & Variations

“Always add prawns at the end to prevent overcooking.”

• Use fish instead of prawns for a different take.
• Adjust tamarind to your preferred tanginess.

Nutrition Facts

(Approximate values per serving)

Serving Suggestions

• Delicious with steamed rice or appams.
• Serve with a wedge of lime and sliced onions.
• For a fusion meal, try with Hamburger Bun Sourdough.

Chicken Chettinad

Ingredients

• Chicken (bone-in) – 600g
• Onions – 2, chopped
• Tomatoes – 2, chopped
• Ginger-garlic paste – 2 tbsp
• Black peppercorns – 2 tsp
• Coriander seeds – 2 tsp
• Fennel seeds – 1 tsp
• Cumin seeds – 1 tsp
• Dried red chilies – 3
• Grated coconut – 2 tbsp
• Curry leaves – 10-12
• Oil – 3 tbsp
• Salt – as needed
• Fresh coriander – for garnish

Equipment

• Heavy-bottomed pan
• Spice grinder
• Knife and board

Instructions

1. Dry roast peppercorns, coriander, fennel, cumin, and dried chilies until fragrant. Cool and grind with coconut to a coarse paste.
2. Heat oil, add onions, and sauté till golden. Add ginger-garlic paste and curry leaves, cook for 1 minute.
3. Add chicken pieces and brown on all sides.
4. Mix in tomatoes and the ground spice paste. Cook for 5-7 minutes.
5. Add salt and 1 cup water. Cover and simmer for 25 minutes until chicken is cooked and gravy thickens.
6. Garnish with coriander and serve hot.

Tips & Variations

“Freshly ground spices make all the difference in Chettinad cuisine!”

• Use boneless chicken for a quicker version.
• Add more chilies for extra heat.

Nutrition Facts

(Approximate values per serving)

Serving Suggestions

• Serve with steamed rice, dosa, or paratha.
• Goes well with tangy salads or simple yogurt.

Mutton Biryani

Ingredients

• Mutton (bone-in) – 700g
• Basmati rice – 2 cups (soaked 30 min)
• Onions – 3, thinly sliced
• Yogurt – ½ cup
• Ginger-garlic paste – 2 tbsp
• Whole spices (bay leaf, cinnamon, cloves, cardamom) – 2 each
• Mint leaves – ½ cup
• Coriander leaves – ½ cup
• Red chili powder – 1 tsp
• Turmeric powder – ½ tsp
• Ghee – 3 tbsp
• Salt – as needed
• Fried onions – for garnish

Equipment

• Large heavy pot (or pressure cooker)
• Strainer
• Mixing bowls

Instructions

1. Marinate mutton with yogurt, ginger-garlic paste, turmeric, chili powder, and salt for at least 2 hours.
2. Heat ghee in the pot, add whole spices, then onions. Cook until onions are golden.
3. Add marinated mutton and cook for 10 minutes on high, then cover and simmer until mutton is tender (add water if needed).
4. Meanwhile, cook soaked rice in boiling salted water until 70% done. Drain.
5. Layer mutton with mint, coriander, and half the fried onions. Top with rice and remaining onions.
6. Cover tightly and cook on low heat (dum) for 25 minutes.
7. Fluff gently and serve hot.

Tips & Variations

“For an authentic dum flavor, seal the pot edges with dough before steaming.”

• Use saffron-infused milk for richer color and aroma.
• Swap mutton for chicken for a quicker version.

Nutrition Facts

(Approximate values per serving)

Serving Suggestions

• Serve with raita and lemon wedges.
• Pair with a simple salad or chutney.
• Finish the meal with a sweet like Goat Milk Ice Cream.

Tips & Variations (Across Recipes)

• Always use fresh spices for the most aromatic results.
• Adjust oils and fats as per dietary needs—ghee for richness, oil for lightness.
• Marination time is key—don’t rush it for best flavor and texture.
• For special dietary requirements, many recipes can be adapted using tofu, paneer, or plant-based meats.

Nutrition Facts (Overview)

Indian non-veg dishes are protein-rich and offer a good balance of fats and carbs. Most curries provide 250-500 calories per serving, depending on the cut of meat and cooking fat.

For lighter meals, opt for seafood or lean chicken, and replace cream or coconut milk with low-fat alternatives.

Serving Suggestions (Overview)

• Pair curries with fresh Indian breads like naan, roti, or paratha.
• Rice dishes like biryani go well with raita and salads.
• Balance spicy mains with cooling sides such as cucumber or mint yogurt dips.
• For festive occasions, serve alongside sweets—try a homemade dessert like Bread Pudding with Vanilla Sauce or Goat Milk Ice Cream.

Conclusion

Indian non-veg recipes celebrate the country’s vibrant culinary heritage and its love for robust flavors. Whether you’re in the mood for a comforting curry or a festive biryani, these dishes promise a sensory journey through India’s spice-laden kitchens.

With a little patience and the right ingredients, you’ll discover how rewarding it is to cook these time-tested recipes at home.

Experiment with the list above and don’t be afraid to tweak spices or swap proteins to suit your taste. For more inspiration, explore our site for delicious bakes like Green Chile Cheese Bread or satisfy your sweet tooth with Bread Pudding with Vanilla Sauce.

Happy cooking and enjoy your culinary adventure with Indian non-veg delights!

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