Non-vegetarian Indian Food Recipes

Indian food recipes are wide and varied. While recipes may vary drastically, they are often linked together by the use of similar spices. Although for the most part many Indian recipes use vegetables a lot, here are some non-vegetarian Indian recipes that are easy to accomplish, tasty, and will impress your guests. These all make great main courses. You would want to make a variety of side dishes to accompany them. These are general recipes and it is common to find variations of each one of them throughout Inidan cuisine.

Barbequed Tandoori Chicken

Ingredients:

3 2 to 2.5 lb chickens
2 �½ tsp meat tenderizer
1/3 cup lemon juice

Marinade:
2 cloves of garlic
1 tbsp chopped fresh ginger root
1 tsp ground roasted cumin seeds
�½ tsp ground cardamom
�½ tsp red pepper
1 tsp Tandoori coloring
1/3 cup plain yogurt
Light vegetable oil for basting

This is an easy recipe, but it does have a few steps. Begin by cutting off the chicken’s wings. Then remove the neck bone carefully. If you prefer you can buy already cut chicken that is prepackaged, but you may loose some of the authentic flavor. Next, you will want to quarter your chicken and remove the skin. Prick the chicken thoroughly with a fork. For extra flavor make diagonal slashes all over the chicken for the marinade to soak into.

Place the chicken in a bowl and add the meat tenderizer and lemon juice. You will want to rub this mixture into the chicken for a few minutes.

Next, combine all the ingredients for the marinade. Place in a food processor and blend until smooth. Place the chicken in a large zip loc bag and pour the marinade in. Let it marinade for at least four hours. You can let this marinade overnight if you wish.

Remove the chicken from the refrigerator and let it come to room temperature. This should take about an hour. Now, you can grill, broil, or roast you chicken!

Potato in Bombay Duck

Ingredients:

8 Bombay Ducks
1 Tbsp Chilly powder
1 Tbsp Tumeric Powder
1 small potato, sliced thin
1 Tbsp lemon juice
Salt to taste
2-3 green Chiles
1 small clove of garlic smashed

Marinate the Bombay Ducks along with the potato in the chilly powder, tumeric powder, lemon juice, green chilies, and salt. Heat a small amount of oil in a large Dutch oven and add the garlic. The oil should be about one centimeter deep. Place as many Bombay Ducks in the oil as possible and simmer. Next add the thinly sliced potatoes. Place the lid on the Dutch oven and allow to cook until done. When it is cooked you can garnish it with coriander leaves.

Chicken Fry

1 lb Chicken
1 Onion
1 Tsp ginger garlic paste
2 Green Chiles
3 Tsp Coriander powder
1 Tsp Garam masala
�½ Tsp Tumeric powder
1 Tsp Chili powder
A pinch of Nutmeg
Cilantro leaves, chopped
Salt, to taste

Heat oil in a pan. Add the onions, green chilies, garam masala powder, ginger garlic paste. Fry the onions until golden brown. Add the chicken, tumeric, pepper, and chili powder. Allow it too cook about 5 minutes. Then, add salt to taste and the coriander powder. Allow to cook until done. Use the cilantro for garnish.

Leave a Reply

Your email address will not be published. Required fields are marked *


1 + eight =