Indian Non-Veg Recipes

Ingredients Chicken Breast / Turkey Breast - 1 lbs (cut into desired pieces) Coriander powder - 1 tsp Garam masala - 1 tbsp Roasted Cumin Powder -1 tsp Salt - as needed Yogurt - 4 tbsp Ginger Garlic Green Chilly paste - 1 tbsp Fresh Spinach (Palak) - 1/2 packet Green Chilly - 2 Salt - 1/2 tbsp Big Onion -1 (finely chopped) Tomato -1 (finely chopped) Nutmeg Powder - 1/4 tsp Oil/Butter- 2 tbsp Method Mix all the ingredients from batch -1 and let it rest for 1/2 hour. Wash the spinach and Microwave Batch -2 in little water for 2-3 minutes and allow it to cool. Heat oil/butter in a deep vessel and saute onions until golden grown. Add the tomatoes and saute until it comes as a gravy. Now add the Batch-1 marinated chicken into the pan and little water. Let it boil until chicken is cooked. Now grind the cooked spinach in the blender by adding little water to get a paste. Add the spinach paste and nutmeg powder into the chicken pan. Let it...

Sesame Chicken is a Chinese dish in which boneless skinless chicken pieces are deep fried and then tossed with a sauce made with cornstarch, vinegar, chicken broth and honey / sugar. It is then topped with toasted white sesame seeds. It is served with plain white rice or fried rice or noodles. Recipe For Sesame Chicken Ingredients Chicken - 1 lb (0.5 Kg) (boneless skinless, cut into small cubes) Oil -  2 tbsp (preferably sesame oil) Sesame seeds (white) - 2 tbsp Ginger - 1 tsp (minced) Veggies - 1 cup (chopped lengthwise optional). Any veggies like spring onion, bell peppers etc can be used. Sauce Ingredients Chilly garlic sauce - 1 tbsp Soy sauce - 2 tbsp Vinegar- 2 tbsp Water/Chicken Broth - 1 1/2 cup (or as needed) Salt - as needed Optional Ingredients Corn Starch - 2 tbsp (to thicken the sauce) Honey - (to add some sweetness to the sauce)  Method Marinate the chicken with some soy sauce (2 tbsp) and salt for at least 15 minu...

Marinate and freeze chicken by this recipe when needed fry and serve with french fries, garlic sauce and dinner roll. You can make this for kids lunch box also. After all fried chicken is childrens' all time favorite meal! Ingredients Chicken 1 ½ kg (8 to 12 piece) Garlic paste 1 tbsp Soya sauce 1 tbsp White flour 2 tbsp Black pepper ½ tbsp (crushed) Corn flour 2 tbsp Egg white 3 White flour with chicken cubes 1 tbsp White vinegar 1 tbsp Sesame oil as required Salt as required Cooking Directions Marinate the chicken with garlic paste, salt and sesame oil. Leave aside for 1 hour. Take a bowl and mix together egg whites, corn flour, white flour, black pepper and salt. Then dip the chicken pieces into batter and fry them on a low flame. When the chicken turns brown and crispy dish it out and serve with chilli and soya sauce.

South Indian Chicken Kurma or Chettinad Kozhi Kurma is another gravy recipe that is different from the usual chicken curry (kuzhambu). Chicken Kurma is usually more creamy, milder and has a pale color as compared to the regular chicken curries that have a bright reddish color. This is made in many parts of South India, including Andhra, Chettinad region of Tamil Nadu and Kerala. It is slightly different but quite similar to the North Indian Chicken Korma which I will share some other time. The main taste of the Creamy Chicken Kurma comes from the coconut-cashew paste that is added to the curry. To get that beautiful whitish color of the gravy, there should be NO TURMERIC and NO RED CHILLI POWDER in the curry. Instead of the tomatoes, curd is used here. If needed you could add 1 tomato but not more than that as it will change the color. The main spice comes from the green chilies and hence add them generously. In the traditional style of cooking, the chicken is cooked for about 30 ...

A simple recipe, which is the perfect treat for hot summer afternoon. You need to use fresh fish fillet of pomfret or any other white fish, season it mildly and then pan fry. Ingredients Of Fish With Jamun Sauce 1 Kg Jamun 1 Cup Sugar 1 tsp Chilli 6 Garlic cloves (minced) 1 tsp Cumin (powdered) 300 Gram Fish fillet (pomfret (or any white fish) 1/2 Cup Semolina To season Salt Wilted spinach as accompaniment How to Make Fish with Jamun Sauce 1.Deseed and chop up the jamuns, as small as you can.Place them in a saucepan, with the sugar and a cup of room temperature water, and bring to a boil. 2.Once it all comes to a boil, turn down the heat and cook for fifteen minutes, until you feel that the fruit has softened. 3.Cool until it is room temperature, then pour it all in your mixer.In the meantime, rinse out the saucepan thoroughly. Pour the Jamun mixture back into the saucepan, adding in the spices and garlic, and reduce for about two hours, until it thicke...

INGREDIENTS 8 numbers eggs boiled 5 number garlic cloves minced 1 number onion chopped 2 number green chillies sliced 1 inch Ginger minced 1 tablespoon fresh cream 2 tablespoon curd 1 tablespoon kasoori methi 1 tablespoon chaat masala 1 tablespoon garam masala 1 tablespoon red chilli powder few coriander leaves for garnish Salt to taste 1 tablespoon Oil 1 cup Water INSTRUCTIONS Make a coarse paste by grinding onion, green chillies, ginger and garlic. Add oil in a pan and saute the above mentioned ingredients for 2-3 minutes. Whisk the curd and cream together and add it into the pan. Mix well. Now add kasoori methi, garam masala, red chilli powder and salt. Add 1 cup of water and bring the mixture to a boil. Let it cook for 10 minutes. Make small slits in the boiled eggs and add them into the pan. Let it cook for 5-6 minutes. Garnish with chaat masala and fresh coriander leaves before serving.