Bawarchi Non Veg Recipes That Will Delight Your Taste Buds

If you’ve ever craved the rich, flavorful, and aromatic experience of authentic Indian non-vegetarian dishes, then Bawarchi non-veg recipes are sure to delight your palate. Originating from the famous Bawarchi restaurant in Hyderabad, these recipes are renowned for their perfect blend of spices, tender meats, and sumptuous gravies that make every bite a celebration of taste.

Whether you’re cooking chicken, mutton, or seafood, these recipes bring out the very essence of Indian culinary artistry, balancing heat, tanginess, and aroma.

In this post, we’ll explore some of the most popular Bawarchi non-veg recipes that you can easily prepare at home. From their signature Chicken 65 to the luscious Mutton Rogan Josh, these dishes promise to elevate your home dining experience.

So, put on your apron and get ready to master the art of Bawarchi-style cooking!

Why You’ll Love This Recipe

Bawarchi non-veg recipes are beloved for several reasons. First, they use a unique blend of fresh spices that infuse the meat with deep flavors without overpowering it.

The cooking techniques ensure the meat remains tender and juicy, making each bite melt in your mouth.

Secondly, these recipes are versatile. Whether you prefer chicken, lamb, or fish, there’s a Bawarchi recipe tailored for you.

Plus, they pair beautifully with a variety of Indian breads or rice, making them a complete and satisfying meal.

Lastly, these dishes carry the soul of Hyderabad’s rich culinary heritage, bringing that authentic restaurant experience right to your kitchen. If you want to impress your family or guests with something special, these recipes will not disappoint!

Ingredients

• Chicken 65:
• 500g boneless chicken, cut into bite-sized pieces
• 2 tbsp yogurt
• 1 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tbsp cornflour
• Salt to taste
• Oil for deep frying
• Fresh curry leaves for garnish
• Mutton Rogan Josh:
• 1 kg mutton, bone-in pieces
• 3 tbsp mustard oil
• 2 large onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 1 tsp fennel powder
• 1 cup yogurt, whisked
• 4 green cardamoms
• 4 cloves
• 1 black cardamom
• 1-inch cinnamon stick
• Salt to taste
• Fresh coriander leaves for garnish
• Bawarchi Fish Curry:
• 500g firm white fish (like kingfish or cod), cut into pieces
• 2 tbsp mustard oil
• 1 tsp fenugreek seeds
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, pureed
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp coriander powder
• 1 cup tamarind water
• Salt to taste
• Fresh curry leaves

Equipment

• Heavy-bottomed frying pan or kadai
• Deep frying pan (for Chicken 65)
• Sharp knives and chopping board
• Mixing bowls
• Measuring spoons and cups
• Wooden spoon or spatula
• Whisk (for yogurt)
• Serving plates and bowls

Instructions

Chicken 65

1. Marinate the chicken: In a mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, garam masala, cumin powder, cornflour, and salt. Mix well and let it marinate for at least 1 hour.
2. Heat oil: In a deep frying pan, heat enough oil for deep frying over medium-high heat.
3. Fry the chicken: Once the oil is hot, carefully drop the marinated chicken pieces in batches. Fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
4. Garnish and serve: Toss the fried chicken with fresh curry leaves and serve hot as a starter or snack.

Mutton Rogan Josh

1. Prepare the mutton: Clean and wash the mutton pieces thoroughly. Set aside.
2. Heat mustard oil: In a heavy-bottomed pan, heat the mustard oil until it smokes slightly. Reduce the heat.
3. Fry whole spices: Add cardamoms, cloves, black cardamom, and cinnamon stick. Sauté for 1 minute until fragrant.
4. Sauté onions: Add the sliced onions and cook until golden brown, stirring frequently.
5. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook until raw smell disappears.
6. Add spices: Mix in red chili powder, turmeric, and fennel powder. Stir well.
7. Add mutton: Add the mutton pieces and sear on high heat until they are browned on all sides.
8. Add yogurt: Reduce heat to medium and add whisked yogurt gradually, stirring continuously to prevent curdling.
9. Simmer and cook: Add salt, cover, and cook on low heat for 1.5 to 2 hours, or until the mutton is tender. You can use a pressure cooker for faster results.
10. Garnish and serve: Garnish with fresh coriander leaves and serve hot with steamed rice or naan.

Bawarchi Fish Curry

1. Marinate fish: Lightly salt the fish pieces and set aside for 10 minutes.
2. Heat mustard oil: In a pan, heat mustard oil until smoking point, then reduce heat.
3. Temper fenugreek seeds: Add fenugreek seeds and let them splutter.
4. Sauté onions: Add chopped onions and cook until translucent.
5. Add ginger-garlic paste: Stir in ginger-garlic paste and cook until fragrant.
6. Add tomato puree and spices: Mix in tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook until oil separates from the masala.
7. Add tamarind water: Pour in tamarind water and bring to a boil.
8. Cook fish: Gently add the fish pieces and curry leaves. Cover and simmer for 10-15 minutes until fish is cooked through.
9. Serve hot: Garnish with fresh coriander and serve with steamed rice.

Tips & Variations

For extra tender mutton in the Rogan Josh, marinate the meat overnight in yogurt and a pinch of salt.

If you prefer less spicy dishes, reduce the red chili powder or substitute with paprika for color without heat.

For a healthier twist on Chicken 65, you can bake the marinated pieces instead of deep frying.

Try adding a handful of crushed cashews to the mutton gravy for a richer texture.

Nutrition Facts

Serving Suggestions

These flavorful Bawarchi non-veg dishes pair wonderfully with a variety of Indian breads and rice. Try serving the Chicken 65 as an appetizer alongside a refreshing cucumber raita or mint chutney for a complete snack experience.

The rich and hearty Mutton Rogan Josh is best enjoyed with steamed basmati rice or warm butter naan. For a fusion twist, you can serve it with Hamburger Bun Sourdough to soak up the luscious gravy.

The Bawarchi Fish Curry goes excellently with plain jeera rice or a side of sautéed vegetables. For a unique pairing, consider serving it with Green Chile Cheese Bread to add some spicy cheesy goodness to your meal.

Conclusion

Exploring Bawarchi non-veg recipes offers a gateway into the rich and vibrant flavors of Indian cuisine, particularly from the culinary capital of Hyderabad. These dishes not only tantalize your taste buds but also bring a sense of tradition and celebration to your dining table.

By mastering the techniques and spice combinations, you’ll be able to create restaurant-quality meals right in your own kitchen. Whether it’s the crispy, spicy Chicken 65, the aromatic and tender Mutton Rogan Josh, or the tangy and flavorful Fish Curry, each recipe carries a story of heritage and flavor.

Don’t forget to complement your meal with other delightful recipes from our collection, such as the Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce for dessert, adding the perfect sweet ending to your feast.

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