Cooking Non Veg Recipes Indian Style Made Easy and Delicious

Indian cuisine is a vibrant tapestry of flavors, colors, and aromas, especially when it comes to non-vegetarian dishes. From succulent chicken curries to spicy mutton preparations and fish delicacies, Indian non-veg recipes showcase a perfect blend of traditional spices and cooking techniques that have been passed down through generations.

Whether you are a novice trying your hand at Indian cooking or an enthusiast looking to expand your recipe repertoire, mastering these dishes will surely impress your family and friends.

In this blog post, we will dive into some classic and beloved Indian non-vegetarian recipes. You’ll discover the essential ingredients, equipment needed, and detailed step-by-step instructions to cook these rich and hearty meals at home.

Additionally, you’ll find tips for variations and serving suggestions to tailor the dishes to your preferences. Let’s embark on this flavorful journey into the heart of Indian non-veg cooking!

Why You’ll Love This Recipe

Indian non-vegetarian recipes are a celebration of bold spices and diverse textures. The magic lies in the perfect balance of heat, tanginess, and richness that defines these dishes.

Cooking these recipes at home allows you to control the ingredients and customize spice levels according to your taste.

Moreover, these recipes bring a wonderful variety to the dining table, offering options from creamy butter chicken to fiery goat curry and aromatic fish fry. They are perfect for special occasions or an everyday indulgence.

The depth of flavor and wholesome ingredients make these dishes nutritious and satisfying. Whether you’re craving something traditional or looking to try new flavors, Indian non-veg recipes always deliver.

Ingredients

• Chicken: 1 kg, cut into pieces (for chicken curry or tandoori chicken)
• Mutton: 1 kg, bone-in pieces (for mutton curry)
• Fish fillets: 500 grams (for fish fry or fish curry)
• Onions: 3 large, finely sliced
• Tomatoes: 3 medium, pureed or chopped
• Ginger-garlic paste: 2 tablespoons
• Green chilies: 3-4, slit
• Yogurt: 1/2 cup (optional, for marination and curry base)
• Fresh coriander leaves: A handful, chopped
• Spices:
• Turmeric powder – 1 teaspoon
• Red chili powder – 2 teaspoons
• Coriander powder – 2 tablespoons
• Cumin seeds – 1 teaspoon
• Garam masala – 1 teaspoon
• Mustard seeds – 1 teaspoon (for fish fry)
• Fenugreek seeds – 1/2 teaspoon (optional)
• Salt: to taste
• Cooking oil: 4 tablespoons (mustard oil or vegetable oil)
• Butter or ghee: 2 tablespoons (optional, for richer flavors)
• Water: as needed for gravy

Equipment

• Heavy-bottomed pan or kadai
• Pressure cooker (optional for faster cooking of mutton)
• Mixing bowls
• Knife and chopping board
• Spatula or wooden spoon
• Measuring spoons and cups
• Grinder or blender (for making masala paste and tomato puree)
• Serving dishes and plates

Instructions

1. Prepare the meat: Wash the chicken, mutton, or fish thoroughly. Pat them dry with a kitchen towel to remove excess moisture.
2. Make the marinade: In a bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Add the meat and coat well. Let it marinate for at least 30 minutes, preferably 2-3 hours or overnight in the refrigerator for deeper flavor.
3. Sauté spices and onions: Heat oil in a heavy-bottomed pan or kadai. Add cumin seeds and mustard seeds. When they start to crackle, add sliced onions. Cook on medium heat until golden brown and caramelized.
4. Add ginger-garlic and green chilies: Stir in the ginger-garlic paste along with slit green chilies. Cook until the raw smell disappears.
5. Add tomato puree: Pour in the pureed tomatoes and cook the mixture until the oil starts separating from the masala. This step is key to developing rich flavors.
6. Add spices: Stir in coriander powder, more red chili powder if desired, and salt. Cook for 2-3 minutes to roast the spices well.
7. Cook the meat: Add the marinated meat to the pan. Mix well to coat the pieces with the masala. For chicken or fish, cook covered on low-medium heat until done (20-30 minutes for chicken, 10-15 minutes for fish). For mutton, pressure cook for 3-4 whistles or until tender.
8. Add water and simmer: Add water as needed to form a gravy. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
9. Finish with garam masala and garnish: Sprinkle garam masala over the curry and mix gently. Turn off the heat and garnish with fresh coriander leaves.
10. Serve hot: Serve your delicious Indian non-veg curry with steamed basmati rice, naan, or roti.

Tips & Variations

“For tender and juicy mutton, slow cook it with a pinch of baking soda during marination.”

• Marination time: The longer you marinate, the more flavorful and tender the meat becomes. Overnight marination is ideal.
• Spice levels: Adjust the amount of red chili powder and green chilies as per your heat tolerance.
• Use mustard oil: Mustard oil adds authentic pungency and aroma to many North Indian and Bengali non-veg dishes.
• Variations: Try adding coconut milk to the curry for a South Indian twist, or toss in potatoes and peas for a heartier meal.
• For a smoky flavor: You can finish your curry with a ‘dhungar’ technique by adding a piece of hot charcoal and covering the pan to infuse smoky aroma.
• Fish fry tip: Marinate fish slices with turmeric, chili powder, salt, and a dash of lemon juice, then shallow fry until crispy for a quick snack.

Nutrition Facts

Serving Suggestions

Indian non-vegetarian dishes shine when paired with complementary sides and accompaniments. Here are some ideas to elevate your meal:

• Steamed Basmati Rice: The classic choice to soak up the rich curry gravy.
• Indian Breads: Serve with naan, roti, or parathas for a fulfilling meal.
• Raita: Cooling yogurt-based sides like cucumber or boondi raita balance the spice.
• Pickles and Chutneys: Add a tangy or spicy kick with mango pickle or mint chutney.
• Salads: Fresh onion, tomato, and cucumber salad with a squeeze of lemon adds crunch and freshness.
• Accompanying Vegetarian Dishes: Complement your non-veg meal with a vegetable side like A to Z Vegetarian Recipes for Every Meal and Occasion.

Conclusion

Cooking Indian non-vegetarian recipes at home is a rewarding experience that brings the vibrant flavors of India right to your kitchen. With a handful of spices and fresh ingredients, you can create dishes that are both comforting and exciting.

Whether you prefer the rich and creamy butter chicken or the robust and spicy mutton curry, these recipes are designed to be approachable and adaptable for home cooks of all skill levels.

Remember, the secret to great Indian cooking lies in balancing spices and giving time for flavors to meld. Don’t hesitate to experiment with variations to suit your taste buds.

If you enjoyed this guide, be sure to explore other flavorful recipes such as Chicken and Roasted Veg Recipes for Easy Healthy Meals or dive into the world of spices with Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Happy cooking and enjoy your delicious Indian non-vegetarian meals!

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