The Non-Vegetarian side of Indian cuisine comprises of many juicy, tender delicacies made with eggs, mutton, chicken, fish etc. There is a great variety of meat, poultry and fish dishes in Indian Cuisine, here we have made an effort to present most of the non-vegetarian dishes served as snacks, accompaniments and main dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.
Chicken and Vegetable Kebabs
Ingredients -
Boneless skinless Chicken - 1 pound2 Potatoes
2 Tomatoes
2 Bell Peppers
Bamboo Skewers
For Masala
Yogurt- 1/4 cup
Ginger and garlic paste - 1 tsp. each
Green chilly paste - 1 tsp.
Cumin powder- 1 tsp.
Coriander powder - 1 tsp
Aniseed - 1 tsp.
Turmeric powder - 1/4 tsp.
Chilly powder to taste
Garam masala - 1/4 tsp.
Salt to taste
Lime juice - 2 tsp.
Red/Orange Color
Method
Mix all masals in the yogurt and keep for about 10 minutes.Marinate the chicken and vegetables with the mix for about an hour and store in the refrigerator.
Pierce through the skewers alternate pieces of chicken and vegetable
Place on a barbecue grill or bake in the oven for 15 minutes.
Remove from heat and coat the pieces with the remaining marinade.
Now turn the Oven to 'Broil' for another 5 - 10 minutes until the chicken is cooked and fried well.
Serve hot.
CHICKEN BIRYANI
Ingredients:-
Chicken dishesBaked Pistachio Rice
Ingredients
250 gms rice cooked in salt water
50 gms pistachio paste
1 cup chicken, boiled and shredded
2-3 tbsp butter
2 cups spring onion chopped
1 tbsp flour
1 cup milk
1/2 cup chicken stock
3-4 chillies, chopped
Salt and pepper to taste
1/2 tsp ajinomoto
Carrots for garnishing
Few pistachios chopped
Method
Heat butter and saute 1 cup onion.Add chicken and cook for 2 minutes.
Add flour, saute till light brown.
Add the pistachio paste, saute for 1 minute.
Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3 minutes season with salt, pepper and ajinomoto and remove from fire
Fry remaining spring onions in oil, add rice and remove from fire.
Grease an oven proof dish, spread half the rice, spread the sauce over it and cover with remaining rice.
Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes. Decorate with carrot petals.
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:
Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for 3-4 hours.
Heat oil in a pan. Fry the onions until golden brown.
Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardamom powder. Add the chicken pieces.
Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve hot.
BUTTER CHICKEN RECIPE
Ingredients:
1/4 pint/150ml natural yogurt2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
How to make butter chicken :
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
Chicken Curry in Coconut Milk
Ingredients
500 gms boneless chicken.
400 ml coconut milk.
20 baby onions.
6 green chillies.
Curry leaves.
Mustard seeds.
Salt to taste.
Coriander leaves
Method
Cut chicken into small piece.In a heavy bottom pan fry chicken till it becomes tender, keep the chicken aside.
In the remaining oil fry baby onions and green chillies. When onions and chillies becomes soft, remove from the pan. Then grind it in a mixer.
In the same pan pour some more oil and put some mustard seeds, when it starts popping add some curry leaves.
After that add chicken and rest of the ingredients.
Mix it well, add coconut milk .Cook on low flame.
When chicken curry is done garnish with coriander leaves.
Chicken kurma
Ingredients : - 400 grams chicken boneless, 1 cup sour curd(yoghurt), ¼ cup cashew nut paste, 2 cloves, 1 cardamom, 1 teaspoon cumin seeds, 1 teaspoon garam masala(hot spice mix), 1 teaspoon coriander powder, 1 tablespoon ginger garlic paste, ½ tablespoon green chilly paste, ¼ teaspoon turmeric powder, 1 tablespoon ghee(clarified butter) and salt to taste.Preparation time : - 30 minutes Serves : - 2
HOW TO PREPARE : - Take a thick bottomed pan and heat the ghee. When the ghee melts and begins to boil add the cloves, crush the cardamom and put that in too. Sauté briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala, coriander powder and sauté till the masala blends well. Now put in the ginger garlic paste and green chilly paste. Sauté till the raw smell leaves and pour in the curd. Simmer and cook fro five minutes and keep stirring. Now add the chicken and very little water and mix it all up. The water should be just enough to move the chicken freely. Cover the pan with a lid and cook till its half cooked. Open the lid and check by poking the chicken with a fork. Add the cashew nut paste and salt to taste. The gravy mustn’t be too liquid and so don’t add water unless the gravy is too thick. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the chicken is tender and then remove from flame. Garnish with fried onions and fresh cream in the centre and serve
Fish Recipes
Amritsari FishBengali Fish
Bharawan Macchli
Deep Fried Fish
Fish Curry
Fish Kofta Curry
Fish Korma
Fish Moilee
Fish Pakora
Fish Tikka
Fried Fish
Fish Curry
Green Masala Fish
Machhi Ka Salan
Butter Chicken
Chicken AfganiChicken Biryani
Chicken Bon Bon
Chicken Chettinad
Chicken Curry
Chicken Dilruba
Chicken Drumsticks
Chicken Korma
Chicken Masala Coorg
Chicken Pakora
Chicken Salad
Chicken Tikka Masala
Chicken Tikka
Chilli Chicken
Coconut Curry Chicken
Murg Musallam
Murgh Do Pyaaza
Murgh Makhani
Saag Chicken
Saag Ghosht
Barbecued Chicken
Chicken Mushroom Rice
Curried Chicken With Rice
Pineapple Chicken
Royal Chicken
Chicken In Coconut Milk
Chicken Ham Loaf
Afghan Chicken
Chicken Kali Mirch
Chicken Salami
Chicken Stir Fry
Chicken Tangri Kebab
Tangdi Golumbaaz
Chooze Aur Chauli Ka Milap
Chicken Bok Choy
Chicken Keema And Egg
Dry Chicken Curry
Bombay Chicken Curry
Chicken Vindaloo
Chicken Curry With Coconut
Southern Curried Chicken
Chicken Malai Curry
Sri Lankan Chicken Curry
Chicken In Red Wine Sauce
Tandoori Murghi
Baked Pistachio Rice
Barley and Chicken Pilaf
Breaded Pepper Chicken
Butter Chicken
Butter Chicken Fry
Baked Chicken
Chicken and Vegetable Kebabs
Chicken Biryani
Chicken Chettinad
Chicken Chilli
Chicken Chukka
Chicken Curry
Chicken Curry in Coconut Milk
Chicken Fry
Chicken Gumbo
Chicken Haryali
Chicken Stew
Chicken Kholapuri
Chicken Lasagna
Chicken Liver Fry
Chicken Loaf
Chicken Long Rice
Chicken Onion
Chicken Pakoda
Chicken Pockets With Spinach & Cheese
Chicken Presto
Chicken Pulao
Chicken Sookha
Chicken Stock
Chicken Tikka Masala
Chicken with Sour Cream
Coconut Chicken
Coriander Chicken
Corn Chicken
Curd Chicken
Curd Ginger Chicken
Curry Chicken Salad
Dal Chicken
Dum Chicken
Elaichi Chicken
Embassy Chicken
FatFree Clove Chicken
Fried Chicken Curry
Fried Chicken Liver
Hungarian Chicken
Hyderabadi Chicken
Jeera Chicken
Ketchup Chicken
Lemon Garlic Chicken
Masala Chicken
Methi Chicken
Murgh Korma
Non Veg Pulao
Orange Baked Chicken
Pepper Chicken
Pepper Chicken
Roast Sour Chicken
Shahi Chicken
Spicy Chicken
Spicy Mint Chicken
Stir-Fried Green Chicken
Sweet and Sour Treat
Tandoori Chicken
Tomato Chicken
Tomato Chicken
Eggs Recipes
Boiled EggEgg Biryani
Egg Curry
Egg Omelette
Egg Pakora
Egg Toast
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