Best Punjabi Non Veg Recipes for Flavorful Meals

Punjabi cuisine is renowned worldwide for its rich flavors, robust spices, and hearty dishes. When it comes to non-vegetarian delights, Punjabi recipes truly stand out with their generous use of aromatic spices, creamy gravies, and tender meats that melt in your mouth.

Whether you’re craving succulent chicken, mutton, or fish, Punjabi non-veg recipes offer a diverse range of meals that satisfy every palate. From the iconic Butter Chicken to the fiery Amritsari Fish, these dishes are perfect for family dinners, festive occasions, or even a weekend treat.

Dive into the world of Punjabi non-veg cooking, where every bite tells a story of tradition, culture, and passion for food.

In this post, we’ll explore some of the best Punjabi non-veg recipes that you can easily recreate at home. Alongside detailed instructions, tips, and serving suggestions, you’ll discover how to bring authentic Punjabi flavors right to your dining table.

Ready to spice up your cooking repertoire? Let’s get started!

Why You’ll Love These Recipes

Punjabi non-veg recipes are loved for their bold spices and rich gravies that create a perfect balance of heat and creaminess. These dishes are not only packed with flavor but also offer a comforting, soul-satisfying experience.

The use of fresh ingredients like garlic, ginger, and garam masala enhances the taste, making each recipe special.

Another reason to love Punjabi non-veg recipes is their versatility. Whether you prefer chicken, lamb, or fish, there’s a dish that suits your taste.

Additionally, many of these recipes are perfect for batch cooking, making them ideal for meal prep or entertaining guests.

Plus, the cooking techniques, such as marination and slow cooking, ensure the meat is tender and flavorful. These recipes connect you to a rich culinary heritage, offering not just a meal but a delightful journey through Punjab’s vibrant food culture.

Ingredients

• Chicken: 1 kg, cut into pieces (for chicken recipes)
• Mutton or Lamb: 1 kg, bone-in pieces (for mutton recipes)
• Fish: 500g firm fish fillets (for Amritsari fish)
• Onions: 3 large, finely sliced
• Tomatoes: 4 medium, pureed
• Ginger-garlic paste: 3 tbsp
• Green chilies: 3-4, slit
• Yogurt: 1 cup, whisked
• Fresh cream: 1/2 cup (for butter chicken)
• Butter: 4 tbsp
• Mustard oil or vegetable oil: 4 tbsp
• Red chili powder: 2 tsp
• Turmeric powder: 1 tsp
• Garam masala: 2 tsp
• Coriander powder: 2 tsp
• Cumin seeds: 1 tsp
• Kasuri methi (dried fenugreek leaves): 1 tbsp
• Salt: to taste
• Fresh coriander: chopped for garnish
• Lemon juice: 1 tbsp (for fish marinade)
• Gram flour (besan): 1/2 cup (for Amritsari fish batter)
• Carom seeds (ajwain): 1/2 tsp (for fish batter)

Equipment

• Heavy-bottomed pan or kadhai (wok)
• Pressure cooker (optional for mutton)
• Mixing bowls
• Knife and chopping board
• Blender or food processor (for tomato puree)
• Measuring spoons and cups
• Wooden spoon or spatula
• Frying pan (for fish)
• Strainer or slotted spoon

Instructions

Punjabi Butter Chicken

1. Marinate the chicken: In a large bowl, mix chicken pieces with 1/2 cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, and salt. Let it rest for at least 1 hour.
2. Sauté onions: Heat 2 tbsp butter in a kadhai. Add cumin seeds and let them splutter. Add sliced onions and cook until golden brown.
3. Add ginger-garlic paste and spices: Stir in the remaining ginger-garlic paste, red chili powder, turmeric, coriander powder, and garam masala. Cook for 2 minutes until fragrant.
4. Add tomato puree: Pour in the tomato puree and cook on medium heat until oil starts separating from the masala.
5. Cook the chicken: Add marinated chicken pieces. Cover and cook on medium heat for 15-20 minutes, stirring occasionally.
6. Finish with cream and butter: Stir in fresh cream and remaining butter. Simmer for 5 minutes. Garnish with kasuri methi and fresh coriander.

Punjabi Mutton Curry

1. Marinate mutton: Combine mutton with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Marinate for 2 hours or overnight for best results.
2. Brown the mutton: Heat oil in a pressure cooker. Add cumin seeds and onions. Sauté until onions turn golden. Add marinated mutton and brown the meat on high heat.
3. Add tomatoes and spices: Stir in tomato puree, coriander powder, garam masala, and green chilies. Cook for 5 minutes.
4. Pressure cook: Add water (about 2 cups), close the lid, and cook for 20-25 minutes until mutton is tender.
5. Final simmer: Open the cooker, check seasoning, and simmer uncovered for 10 minutes to thicken the gravy. Garnish with coriander.

Amritsari Fish

1. Prepare fish: Clean and pat dry fish fillets. Marinate with salt, turmeric, and lemon juice for 15 minutes.
2. Make batter: Mix gram flour, red chili powder, carom seeds, salt, and water to form a thick batter.
3. Coat and fry: Dip fish pieces in the batter. Heat oil in a frying pan and deep fry fish until golden and crisp.
4. Drain and serve: Remove fish and drain excess oil on paper towels. Serve hot garnished with lemon wedges and chopped coriander.

Tips & Variations

“For extra tender meat, always marinate your chicken or mutton overnight if time permits. This allows the spices to deeply infuse the meat, enhancing flavor and texture.”

Using fresh cream in Butter Chicken can be replaced with cashew paste for a dairy-free version. For a spicier kick, increase the amount of green chilies or red chili powder.

In Mutton Curry, adding whole spices like bay leaf, cinnamon, and cloves while sautéing onions adds an aromatic depth. For a healthier twist, use less oil and substitute cream with Greek yogurt.

Amritsari Fish can also be made using paneer or vegetables like cauliflower for a vegetarian alternative.

Nutrition Facts

Serving Suggestions

Punjabi non-veg dishes pair wonderfully with traditional Indian breads like naan, tandoori roti, or parathas. For a wholesome meal, serve them alongside fragrant basmati rice or jeera rice.

Complement your meal with cooling accompaniments such as cucumber raita or fresh salad to balance the spices. If you enjoy pickles, a dollop of mango or lime pickle adds an authentic touch.

For a full Punjabi feast experience, explore dishes like Kosher Short Ribs Recipe or try a sweet ending with Marzipan Challah Recipe.

Conclusion

Punjabi non-veg recipes are more than just meals; they are an expression of culture and tradition. These dishes bring together bold spices, rich textures, and hearty ingredients that create a memorable dining experience.

Whether you’re a seasoned cook or a beginner, the recipes shared here are approachable and rewarding to make at home.

By mastering these iconic dishes like Butter Chicken, Mutton Curry, and Amritsari Fish, you’ll impress your family and friends with authentic Punjabi flavors. Don’t forget to try pairing these dishes with some of our other favorite recipes like the Lump Of Coal Recipe or the Magic Dough Recipe for an unforgettable meal.

Enjoy your cooking adventure and savor every bite!

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