Babai Hotel Non Veg Recipes That Will Delight Your Tastebuds

If you’ve ever had the pleasure of dining at Babai Hotel, you know its non-vegetarian dishes are a celebration of rich flavors and traditional culinary expertise. Famous for its hearty, spice-infused recipes, Babai Hotel serves up non-veg delights that are both comforting and thrilling to the palate.

Whether it’s the succulent chicken fry, the aromatic mutton curry, or the spicy fish fry, every dish offers an authentic taste of regional cuisine that food lovers crave. In this post, I’m excited to share some of the best Babai Hotel non-veg recipes, perfect for recreating those mouthwatering flavors right in your own kitchen.

These recipes are ideal for anyone who loves bold spices, tender meat, and a touch of nostalgia. Plus, I’ll guide you through each step with clear instructions, tips, and variations so you can customize the dishes to your liking.

Ready to dive into the world of Babai Hotel non-veg specialties? Let’s get cooking!

Why You’ll Love This Recipe

Babai Hotel non-veg recipes are treasured for their depth of flavor and authentic preparation methods. These dishes combine traditional spices with fresh ingredients, resulting in meals that are both satisfying and memorable.

The use of slow cooking and marination techniques ensures the meat is tender and infused with spices, making every bite a burst of flavor.

Whether you’re cooking for family, friends, or a special occasion, these recipes bring warmth and excitement to the table. Plus, if you enjoy exploring regional Indian cuisine, these dishes offer a perfect introduction to the rich culinary heritage of Babai Hotel-style cooking.

Ingredients

• Chicken Mutton Curry:
• 1 kg mutton pieces (bone-in)
• 2 large onions, finely sliced
• 3 tomatoes, pureed
• 2 tbsp ginger-garlic paste
• 4 green chilies, slit
• 1 cup yogurt, whisked
• 1 tsp turmeric powder
• 2 tbsp red chili powder
• 2 tbsp coriander powder
• 1 tsp garam masala
• 1 cup cooking oil
• Fresh coriander leaves, chopped (for garnish)
• Salt to taste
• Water as needed
• Chicken Fry:
• 1 kg chicken, cut into medium pieces
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
• Oil for deep frying
• Fish Fry:
• 500g fish fillets (preferably kingfish or pomfret)
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp black pepper powder
• 1 tbsp lemon juice
• Salt to taste
• Oil for shallow frying

Equipment

• Large heavy bottom pan or pressure cooker (for mutton curry)
• Frying pan or wok (for chicken and fish fry)
• Mixing bowls
• Knife and chopping board
• Spatula and slotted spoon
• Measuring spoons and cups
• Serving plates

Instructions

Mutton Curry

1. Heat oil in a heavy pan over medium heat. Add sliced onions and sauté until golden brown.
2. Add ginger-garlic paste and green chilies. Cook for 2-3 minutes until raw smell disappears.
3. Stir in turmeric, red chili powder, and coriander powder. Mix well for a minute to roast the spices.
4. Add the mutton pieces and salt. Cook on high heat for 5-7 minutes, stirring frequently.
5. Add pureed tomatoes and whisked yogurt. Stir continuously to avoid curdling.
6. Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or pressure cook for 3-4 whistles until mutton is tender.
7. Once cooked, sprinkle garam masala and simmer uncovered for 5 minutes.
8. Garnish with fresh coriander leaves and serve hot.

Chicken Fry

1. Marinate the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Leave for at least 1 hour.
2. Heat oil in a deep frying pan on medium-high heat.
3. Deep fry the marinated chicken pieces in batches until golden brown and cooked through, about 10-12 minutes per batch.
4. Drain excess oil on paper towels and serve hot.

Fish Fry

1. Mix red chili powder, turmeric, black pepper, lemon juice, and salt to make a spice paste.
2. Coat the fish fillets evenly with the spice paste and marinate for 30 minutes.
3. Heat oil in a frying pan on medium heat.
4. Shallow fry the fish fillets for 3-4 minutes on each side until crisp and cooked through.
5. Remove and drain on paper towels before serving.

Tips & Variations

For the mutton curry, using a pressure cooker can drastically cut down cooking time and tenderize the meat beautifully.

If you prefer a richer curry, add a splash of coconut milk or a dollop of cream towards the end of cooking.

For chicken fry, marinate overnight for deeper flavor penetration.

Try adding curry leaves and mustard seeds to the fish fry marinade for a South Indian twist.

Pro tip: Always use fresh spices and grind them yourself if possible to enhance the aroma and taste.

Nutrition Facts

Serving Suggestions

Babai Hotel non-veg dishes pair wonderfully with traditional Indian breads like naan, roti, or steamed basmati rice. For a classic experience, serve the mutton curry with hot steamed rice and a side of fresh salad or raita.

The chicken fry is perfect as a starter or side dish alongside lemon wedges and sliced onions.

If you’re serving fish fry, a simple coconut chutney or a tangy tamarind dip complements the flavors beautifully. To complete your meal, consider trying some of these delicious bread recipes like Green Chile Cheese Bread Recipe or Hamburger Bun Sourdough Recipe for an interesting twist.

Conclusion

Babai Hotel non-veg recipes are a treasure trove of flavors that bring the warmth and spice of authentic Indian cooking straight to your home kitchen. With simple ingredients and straightforward techniques, you can easily recreate these dishes and impress your family and friends with your culinary skills.

Whether you’re in the mood for a hearty mutton curry, a crispy chicken fry, or a spicy fish fry, these recipes have got you covered. Remember to use fresh spices, marinate well, and cook with love for the best results.

For more delicious and comforting recipes, don’t miss my take on Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the sweet treat of the Glazed Twist Donut Recipe.

Enjoy the rich flavors and happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Babai Hotel Non Veg Chicken Curry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and flavorful chicken curry inspired by the famous Babai Hotel recipes. This dish combines aromatic spices with tender chicken for a hearty meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 kg chicken pieces”, “3 tbsp oil”, “2 large onions, finely sliced”, “2 large tomatoes, chopped”, “2 tsp ginger-garlic paste”, “1 tsp turmeric powder”, “2 tsp red chili powder”, “2 tsp coriander powder”, “1 tsp garam masala”, “1 cup yogurt”, “Salt to taste”, “Fresh coriander leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pan and saut\u00e9 onions until golden brown.”}, {“@type”: “HowToStep”, “text”: “Add ginger-garlic paste and cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add tomatoes and cook until soft.”}, {“@type”: “HowToStep”, “text”: “Mix turmeric, red chili, coriander powder, and salt; cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add chicken pieces and cook on high heat for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Reduce heat, add yogurt, cover, and simmer for 25 minutes.”}, {“@type”: “HowToStep”, “text”: “Sprinkle garam masala and cook uncovered for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Garnish with coriander leaves and serve hot.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “30 g”, “fatContent”: “20 g”, “carbohydrateContent”: “10 g”}}