Chef Harpal Singh Non Veg Recipes That Impress Every Time

If you’re a fan of bold flavors, rich spices, and authentic Indian non-vegetarian cuisine, then Chef Harpal Singh’s recipes are an absolute treasure trove. Known for bringing traditional Punjabi flavors to life with a contemporary twist, Chef Harpal Singh’s non-veg dishes are both hearty and soulful.

Whether you crave succulent chicken curries, tender lamb preparations, or mouth-watering seafood delights, his recipes promise to deliver an explosion of taste with every bite. In this post, we’ll explore some of his signature non-vegetarian recipes that have won hearts globally, perfect for home cooks eager to recreate restaurant-quality meals in their own kitchens.

With easy-to-follow instructions, realistic ingredient lists, and practical tips, you’ll discover why these recipes stand out in the world of Indian non-veg cooking. Plus, I’ll share some handy variations and serving suggestions to make each dish uniquely yours.

Dive in, and let’s bring the magic of Chef Harpal Singh’s kitchen right to your dining table!

Why You’ll Love This Recipe

Chef Harpal Singh’s non-veg recipes are a celebration of Punjabi culinary heritage, fused with modern cooking techniques that are accessible to all skill levels. His recipes are:

• Rich in authentic spices: Experience the perfect balance of warmth and aroma.
• Flavor-packed: Each bite bursts with layers of taste, from tangy to savory.
• Versatile: Whether you want a quick weeknight dinner or a festive feast, there’s something for every occasion.
• Authentic yet approachable: Ingredients are easy to find, and steps are straightforward.

With these recipes, you’ll not only impress your family and friends but also develop a deeper appreciation for Indian non-veg cuisine.

Ingredients

Chicken Tikka Masala

• 500g chicken breast, cut into bite-sized pieces
• 1 cup yogurt, plain and unsweetened
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp lemon juice
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1/2 cup heavy cream
• Salt, to taste
• Fresh coriander leaves, for garnish

Butter Lamb Curry

• 700g lamb pieces, bone-in preferred
• 3 tbsp butter
• 2 onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 cup tomato puree
• 1/2 cup yogurt
• Salt, to taste
• Fresh fenugreek leaves (kasuri methi), crushed
• Fresh coriander, for garnish

Spicy Fish Curry

• 600g firm fish fillets (like kingfish or cod), cut into chunks
• 2 tbsp mustard oil
• 1 tsp mustard seeds
• 1 large onion, sliced
• 2 tomatoes, pureed
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp tamarind paste
• Salt, to taste
• Fresh coriander leaves, chopped

Equipment

• Heavy-bottomed pan or kadai: For cooking curries evenly
• Grill or oven: For preparing dishes like chicken tikka
• Blender or food processor: To puree tomatoes and make smooth pastes
• Sharp knives: For chopping vegetables and meat
• Mixing bowls: To marinate meats
• Spoons and spatulas: For stirring and mixing
• Measuring cups and spoons: To ensure accurate quantities
• Serving platters or bowls: To present your finished dishes beautifully

Instructions

Chicken Tikka Masala

1. Marinate the chicken: In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Mix well and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
2. Cook the chicken: Preheat your grill or oven to 200°C (400°F). Thread chicken pieces onto skewers or place on a baking tray. Cook for 15-20 minutes, turning halfway, until slightly charred and cooked through. Set aside.
3. Prepare the sauce: Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for another minute.
4. Add spices and tomatoes: Mix in red chili powder, turmeric, garam masala, and salt. Pour in the tomato puree and cook until oil starts separating from the mixture (about 8-10 minutes).
5. Add cream and chicken: Reduce heat to low and stir in the heavy cream. Add the grilled chicken pieces and simmer for 5-7 minutes, allowing the flavors to meld.
6. Garnish and serve: Sprinkle fresh coriander leaves on top and serve hot with naan or basmati rice.

Butter Lamb Curry

1. Sear the lamb: Heat 1 tbsp butter in a heavy-bottomed pan. Add lamb pieces and brown on all sides. Remove and set aside.
2. Sauté onions: Add remaining butter to the pan. Cook onions on medium heat until soft and golden.
3. Add ginger-garlic paste and spices: Stir in the paste, coriander, cumin, red chili, and turmeric powders. Cook for 2 minutes until fragrant.
4. Incorporate tomato puree and yogurt: Add tomato puree and cook for 5 minutes. Lower the heat and whisk in the yogurt slowly to avoid curdling.
5. Simmer lamb: Return lamb to the pan and add 1 cup water. Cover and simmer on low heat for 1.5 to 2 hours until lamb is tender.
6. Finish with fenugreek and garnish: Crush and add kasuri methi leaves and mix well. Garnish with fresh coriander before serving.

Spicy Fish Curry

1. Heat mustard oil: In a pan, warm the mustard oil until smoking point to remove pungency. Reduce heat to medium.
2. Temper mustard seeds: Add mustard seeds and let them crackle.
3. Sauté onions and spices: Add sliced onions and cook until golden. Stir in ginger-garlic paste and green chilies, cooking for 2 more minutes.
4. Add tomatoes and powders: Mix in pureed tomatoes, turmeric, red chili, and coriander powders. Cook until oil separates.
5. Add tamarind and water: Stir in tamarind paste and 1 cup water. Bring to a boil.
6. Add fish pieces: Gently add fish chunks, simmering for 8-10 minutes until cooked but not falling apart.
7. Garnish and serve: Sprinkle with chopped coriander and serve with steamed rice.

Tips & Variations

“Marination is key!” For the chicken tikka, marinating overnight unlocks the best flavors and tenderizes the meat beautifully.

• Use bone-in chicken: For extra juiciness in the chicken tikka masala, try using bone-in pieces.
• Adjust spice levels: Reduce or increase chili powder depending on your heat preference.
• Lamb curry variation: Substitute lamb with goat meat or beef for a different texture and flavor.
• Seafood swaps: The spicy fish curry can be made with prawns or firm shellfish for variety.
• Healthier options: Swap heavy cream in chicken tikka masala with coconut milk for a dairy-free version.
• Vegetable add-ins: Add diced bell peppers or peas to the chicken tikka masala for added texture.

Nutrition Facts

Serving Suggestions

Chef Harpal Singh’s non-veg recipes pair wonderfully with a variety of sides to complete your meal:

• Rice: Basmati rice or jeera (cumin) rice absorbs the flavorful gravies effortlessly.
• Breads: Naan, roti, or parathas are perfect for scooping up curries.
• Salads: A fresh cucumber and onion salad with a squeeze of lemon balances the richness.
• Pickles and chutneys: Add tang with Indian mango pickle or mint chutney.
• Raita: Cooling yogurt raita with cucumber or boondi complements spicy dishes beautifully.

For more inspiration on side dishes and accompaniments, check out the Pickled Cherry Pepper Recipe or explore wholesome meals with the Pcos Chicken Recipes.

Chef Harpal Singh Non Veg Recipes Listicle

Chicken Tikka Masala

This iconic recipe features tender pieces of chicken marinated in yogurt and spices, grilled to perfection, and simmered in a creamy tomato-based sauce. A true crowd pleaser and a staple in Indian households.

Butter Lamb Curry

Rich and indulgent, this curry uses generous amounts of butter and fragrant spices to create melt-in-the-mouth lamb that’s perfect for special occasions or a cozy family dinner.

Spicy Fish Curry

A tangy, spicy fish curry with mustard oil and tamarind paste that captures the essence of coastal Punjabi flavors. Serve this with steamed rice for a wholesome meal.

Tandoori Chicken

Marinated in a blend of yogurt and traditional tandoori spices, this dish is grilled or baked to yield smoky, flavorful chicken with a beautiful char.

Chicken Korma

A luxurious curry featuring chicken cooked in a creamy sauce made with nuts, cream, and aromatic spices, offering a mild and rich flavor profile.

Rogan Josh

A classic lamb curry with a vibrant red sauce made from dried Kashmiri chilies and slow-cooked to tender perfection.

Prawn Masala

Succulent prawns cooked in a spicy tomato and onion gravy, flavored with garam masala and fresh coriander.

Keema Matar

Minced lamb cooked with green peas and spices, a versatile dish perfect for wraps, rice, or as a side.

For a delicious complement to your non-veg dishes, you might also enjoy the comforting Bariatric Meatloaf Recipe or the refreshing Thelma Sanders Squash Recipe.

Conclusion

Chef Harpal Singh’s non-veg recipes are not just meals; they are experiences that bring the heart of Punjabi cuisine to your table. These dishes are perfect for anyone looking to explore rich, flavorful, and authentic Indian cooking without the hassle of complicated techniques.

From the creamy Chicken Tikka Masala to the robust Butter Lamb Curry and the tangy Spicy Fish Curry, each recipe offers a unique taste adventure. With simple ingredients and clear instructions, you can enjoy restaurant-quality dishes at home and impress your loved ones with every bite.

Don’t forget to experiment with the tips and variations shared above to make these recipes truly your own. Happy cooking!

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