Chef Damodaran Non Veg Recipes In Tamil For Food Lovers

Chef Damodaran is a culinary maestro known for his authentic and flavorsome Tamil non-vegetarian recipes that bring the rich heritage of Tamil Nadu’s cuisine right to your kitchen. His recipes are a beautiful amalgamation of traditional techniques and contemporary twists, making them popular among food lovers who crave depth, aroma, and genuine taste.

Whether it’s a spicy Chettinad chicken or a luscious mutton curry, Chef Damodaran’s dishes promise to tantalize your taste buds and elevate your cooking skills. In this post, we delve into some of his most celebrated non-veg recipes, all explained in Tamil style with easy-to-follow steps and ingredients you can find easily.

Get ready to embark on a flavorful journey that celebrates the essence of Tamil Nadu’s culinary arts!

Why You’ll Love This Recipe

Chef Damodaran’s non-veg recipes are beloved for their bold flavors and aromatic spices that reflect the true spirit of Tamil Nadu’s cooking traditions. Each recipe is crafted to bring out the natural taste of the meat while layering it with a perfect balance of heat and fragrance.

You’ll appreciate how the recipes are easy to follow, yet yield restaurant-quality dishes that are perfect for family meals or special occasions.

Additionally, the recipes focus on using fresh, wholesome ingredients without complicated processes, making them accessible for home cooks of all skill levels. Plus, these dishes are incredibly versatile — you can tweak the spice levels or swap proteins to suit your preferences.

Ingredients

• Chicken / Mutton: 1 kg, cleaned and cut into medium pieces
• Onions: 3 large, finely sliced
• Tomatoes: 2 medium, chopped
• Ginger-Garlic Paste: 2 tbsp
• Green Chilies: 3, slit
• Curry Leaves: 1 sprig
• Red Chili Powder: 2 tsp (adjust to taste)
• Coriander Powder: 2 tsp
• Garam Masala: 1 tsp
• Turmeric Powder: 1/2 tsp
• Fennel Seeds: 1 tsp, crushed
• Black Peppercorns: 1 tsp, crushed
• Fresh Coriander Leaves: handful, chopped
• Salt: to taste
• Oil: 4 tbsp (preferably sesame or vegetable oil)
• Water: as needed for cooking

Equipment

• Heavy-bottomed pan or kadai
• Sharp knife and cutting board
• Wooden spatula or spoon
• Measuring spoons and cups
• Mixing bowl
• Grinder or mortar and pestle (for crushing spices)
• Lid for the pan

Instructions

1. Prepare the spices: Using a grinder or mortar and pestle, crush the fennel seeds and black peppercorns coarsely. Set aside.
2. Heat the oil: In a heavy-bottomed pan or kadai, heat the oil over medium flame. Add the curry leaves and sauté for a few seconds until fragrant.
3. Sauté onions: Add the finely sliced onions and cook until golden brown, stirring occasionally to prevent burning.
4. Add ginger-garlic paste and green chilies: Mix in the ginger-garlic paste and slit green chilies. Sauté for 2-3 minutes until the raw smell disappears.
5. Cook tomatoes: Add chopped tomatoes and cook until they become soft and oil begins to separate from the masala.
6. Add powdered spices: Stir in the red chili powder, coriander powder, turmeric powder, crushed fennel, and black pepper. Cook the masala well for 2 minutes.
7. Add meat: Add the chicken or mutton pieces. Mix thoroughly to coat the meat with the spices.
8. Cook the meat: Cover the pan with a lid and cook on medium-low heat. Stir occasionally and add water as needed to prevent sticking and to form a thick gravy.
9. Simmer: Cook the meat until tender and cooked through. For chicken, this may take 20–25 minutes; for mutton, 45–60 minutes depending on the cut.
10. Finish with garam masala and coriander: Add garam masala and fresh coriander leaves. Mix and cook for another 2 minutes.
11. Serve hot: Remove from heat and serve with steamed rice or parotta for an authentic Tamil meal experience.

Tips & Variations

Pro Tip: Marinate the meat with yogurt, turmeric, and chili powder for 1 hour before cooking. It enhances tenderness and flavor.

For a richer taste, use coconut milk instead of water towards the end of cooking to create a creamy, luscious curry.

Variation: Try replacing chicken with fish or prawns for a seafood twist to the same masala base.

Nutrition Facts

Serving Suggestions

This delicious Chef Damodaran style non-veg curry pairs beautifully with steamed basmati rice, jeera rice, or the flaky layers of Kerala parotta. For a lighter option, serve with chapati or appams.

Complement the meal with a side of Thelma Sanders Squash Recipe or a fresh cucumber raita to balance the spicy flavors.

For those interested in exploring more hearty meat dishes, you might also enjoy the Bariatric Meatloaf Recipe, which offers a completely different style of cooking but equally comforting experience.

Chef Damodaran’s Signature Non-Veg Recipes List

Chettinad Chicken Curry

A fiery and aromatic chicken curry famous for its use of freshly ground spices and curry leaves. The use of black pepper and fennel seeds gives it a distinctive punch.

Perfect for spicy food lovers!

Ingredients

• 1 kg chicken pieces
• 2 onions, finely sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 4 dried red chilies
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1/2 tsp turmeric powder
• 2 tbsp oil
• Salt to taste
• Curry leaves

Instructions

1. Dry roast dried red chilies, peppercorns, fennel seeds, and coriander seeds until fragrant. Grind into a fine powder.
2. Heat oil in a pan, add curry leaves and sliced onions. Sauté until golden brown.
3. Add ginger-garlic paste and sauté until raw smell disappears.
4. Add chopped tomatoes and cook until soft.
5. Mix in the ground spice powder and turmeric powder. Stir well.
6. Add chicken pieces and salt. Cook covered on low heat until chicken is tender.
7. Serve hot with rice or parotta.

Mutton Kuzhambu (Tamil Style Mutton Curry)

This slow-cooked mutton curry is rich in flavor, with a thick, spicy gravy that’s perfect for a festive meal or weekend treat. The secret lies in slow cooking the mutton with freshly ground spices and a touch of tamarind for tanginess.

Ingredients

• 1 kg mutton, washed and cut
• 2 large onions, sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp garam masala
• 1 lemon-sized tamarind ball soaked in water
• 2 tbsp oil
• Salt to taste
• Curry leaves

Instructions

1. Heat oil in a heavy pan. Add curry leaves and sauté onions until golden.
2. Add ginger-garlic paste and sauté until fragrant.
3. Add tomatoes, cook till they soften.
4. Add red chili, turmeric, coriander powders, and salt. Cook the masala well.
5. Add mutton pieces and mix well to coat with spices.
6. Pour in tamarind water, cover, and simmer on low heat for 1-1.5 hours until mutton is tender.
7. Sprinkle garam masala and cook for another 5 minutes.
8. Serve hot with rice or idiyappam.

Pepper Chicken (Milagu Kozhi)

A simple yet intensely flavorful chicken recipe highlighting black pepper and curry leaves. This dish is a favorite for those who prefer a peppery punch and minimal ingredients.

Ingredients

• 1 kg chicken pieces
• 2 tbsp black peppercorns, crushed
• 3 onions, sliced
• 2 green chilies, slit
• 2 tbsp ginger-garlic paste
• 2 sprigs curry leaves
• 2 tbsp oil
• Salt to taste

Instructions

1. Heat oil in a pan. Add curry leaves and onions, sauté until golden.
2. Add ginger-garlic paste and green chilies, cook for 2 minutes.
3. Add chicken, salt, and crushed black pepper. Mix well.
4. Cook covered on medium heat until chicken is done and gravy thickens.
5. Serve hot with steamed rice or as a side dish with Pcos Chicken Recipes for a healthy twist.

Conclusion

Chef Damodaran’s non-vegetarian recipes are a treasure trove for anyone who loves authentic Tamil cuisine with a punch of spices and rich aromas. Each dish reflects the culinary traditions of Tamil Nadu while being perfectly suited for modern kitchens.

Whether you are cooking a fiery Chettinad chicken, a hearty mutton kuzhambu, or a simple pepper chicken, these recipes bring warmth and joy to the dining table.

By following the detailed instructions and tips, you can easily recreate these classic dishes at home, impress your family, and share the wonderful flavors of Tamil Nadu’s non-veg heritage. For more delightful recipes and inspiration, don’t forget to check out our Chicken Recipe With Mayonnaise And Chutney or the delicious Peda Recipe Ricotta Cheese for something sweet after your meal!

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