If you’re someone who loves bold flavors, sizzling spices, and tender, juicy meats, Indian cuisine is your ultimate paradise. India’s non-vegetarian dishes are a symphony of spices, textures, and traditions—each bite tells a story of rich culture and culinary mastery. From creamy curries to char-grilled kebabs, Indian non-veg dishes are not just meals; they’re experiences.
Ready to spice up your palate?
Let’s dive into the 10 best non-veg Indian dishes that will leave you craving more!
1. Butter Chicken (Murgh Makhani)
Butter Chicken is the quintessential Indian dish that has won hearts worldwide. Its velvety, tomato-based curry, combined with tender, marinated chicken, makes it a comfort food like no other. This dish perfectly balances creaminess with the warmth of spices.
- Cooking Time: 60 minutes
- Serving Size: 4
- Calories per Serving: ~490 kcal
Ingredients:
- 500g chicken (boneless, cubed)
- 1 cup yogurt (for marinade)
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric
- 2 tsp red chili powder
- 3 tbsp butter
- 1 cup tomato puree
- 1 cup cream
- 2 tsp garam masala
- Salt to taste
Recipe:
- Marinate the Chicken: Mix chicken with yogurt, ginger-garlic paste, turmeric, and red chili powder. Let it rest for 30 minutes.
- Cook the Chicken: Heat butter in a pan, add marinated chicken, and cook until lightly charred. Set aside.
- Make the Curry: In the same pan, sauté tomato puree with garam masala and salt. Cook for 10 minutes.
- Combine: Add cream to the curry, simmer for 5 minutes, and then mix in the cooked chicken. Serve with naan or steamed rice.
2. Chicken Biryani
Chicken Biryani is not just a dish; it’s an emotion. This fragrant, layered rice dish combines tender marinated chicken with aromatic basmati rice and a symphony of spices. Each bite is a burst of flavor that leaves you wanting more.
- Cooking Time: 90 minutes
- Serving Size: 6
- Calories per Serving: ~550 kcal
Ingredients:
- 2 cups basmati rice
- 500g chicken (bone-in or boneless)
- 1 cup yogurt
- 2 large onions, thinly sliced
- 3 tbsp biryani masala
- 1/4 cup chopped mint and coriander
- 2 tbsp ghee
- Whole spices (cinnamon, cloves, bay leaf, cardamom)
- Salt to taste
Recipe:
- Marinate the Chicken: Mix chicken with yogurt, biryani masala, and salt. Let it rest for 1 hour.
- Cook the Rice: Parboil rice with whole spices and salt. Drain and set aside.
- Fry Onions: Heat ghee and fry sliced onions until golden. Remove half for garnishing.
- Layer the Biryani: In a pot, layer cooked chicken, rice, and fried onions. Sprinkle mint and coriander.
- Cook on Dum: Seal the pot and cook on low heat for 20 minutes. Serve with raita.
3. Tandoori Chicken
Tandoori Chicken is a grill-lover’s dream. This smoky, spicy dish is marinated in yogurt and spices, then roasted to perfection in a tandoor (clay oven). It’s as visually appealing as it is delicious.
- Cooking Time: 45 minutes (excluding marination)
- Serving Size: 4
- Calories per Serving: ~320 kcal
Ingredients:
- 500g chicken (leg pieces)
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp red chili powder
- 2 tsp cumin powder
- Juice of 1 lemon
- Salt to taste
Recipe:
- Prepare the Marinade: Mix yogurt, spices, lemon juice, and salt. Marinate chicken for 4-6 hours.
- Cook the Chicken: Preheat the grill or oven to 200°C. Cook chicken for 20-25 minutes, turning occasionally.
- Serve: Pair with mint chutney and lemon wedges.
4. Rogan Josh
Rogan Josh is a Kashmiri delicacy that combines tender lamb with a vibrant, aromatic gravy. Its name, meaning “red lamb,” comes from its stunning color, achieved using Kashmiri red chilies.
- Cooking Time: 90 minutes
- Serving Size: 4
- Calories per Serving: ~420 kcal
Ingredients:
- 500g lamb
- 1 cup yogurt
- 1 large onion, finely chopped
- 2 tbsp ginger-garlic paste
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric
- 1 cup tomato puree
- 2 tbsp mustard oil
- Whole spices (cardamom, cinnamon, bay leaf)
Recipe:
- Sear the Lamb: Heat mustard oil and brown the lamb pieces. Remove and set aside.
- Prepare the Gravy: Sauté onions and spices, then add ginger-garlic paste, chili powder, and turmeric. Cook for 5 minutes.
- Combine and Simmer: Add yogurt, tomato puree, and lamb. Simmer for 60 minutes until the meat is tender. Serve with steamed rice.
5. Fish Curry (South Indian Style)
South Indian Fish Curry is a tangy, spicy delight that captures the essence of coastal India. Its unique blend of tamarind, coconut milk, and fresh fish is a tropical explosion of flavors.
- Cooking Time: 40 minutes
- Serving Size: 4
- Calories per Serving: ~300 kcal
Ingredients:
- 500g fish fillets
- 1 cup coconut milk
- 1 tbsp tamarind paste
- 2 tbsp mustard seeds
- 2 tsp turmeric
- 1 sprig curry leaves
- 2 green chilies, slit
Recipe:
- Prepare the Base: Heat oil, add mustard seeds, curry leaves, and chilies. Sauté for 2 minutes.
- Add Spices: Stir in turmeric and tamarind paste. Cook briefly.
- Simmer and Serve: Add coconut milk and fish. Cook for 10 minutes. Serve with rice.
6. Goan Prawn Curry
Goan Prawn Curry is a coastal treasure that marries succulent prawns with a coconut-based gravy bursting with tropical flavors. The tang of tamarind and the spice of Goan masala make this dish a true standout.
- Cooking Time: 35 minutes
- Serving Size: 4
- Calories per Serving: ~280 kcal
Ingredients:
- 500g prawns, cleaned
- 1 cup coconut milk
- 1 tbsp tamarind paste
- 2 tbsp Goan masala (or garam masala)
- 1 tsp turmeric
- 1 onion, finely chopped
- 1 tsp mustard seeds
- 2 dried red chilies
Recipe:
- Sauté the Base: Heat oil, add mustard seeds, dried red chilies, and onions. Cook until onions turn golden.
- Add Spices: Stir in turmeric, Goan masala, and tamarind paste. Cook for 2 minutes.
- Simmer with Coconut Milk: Add coconut milk, bring to a gentle simmer, and then add prawns. Cook for 8-10 minutes until prawns are tender. Serve with steamed rice.
7. Mutton Keema
Mutton Keema is a comforting and versatile dish of minced meat cooked with spices, onions, and tomatoes. It can be enjoyed with pav (soft bread rolls) or used as a filling for samosas or parathas.
- Cooking Time: 40 minutes
- Serving Size: 4
- Calories per Serving: ~360 kcal
Ingredients:
- 500g mutton mince
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 tsp garam masala
- 1 tsp turmeric
- 1 cup peas (optional)
- Salt to taste
Recipe:
- Cook the Mutton: Heat oil, sauté onions and ginger-garlic paste until golden. Add minced meat and cook until browned.
- Add Tomatoes and Spices: Stir in tomatoes, turmeric, garam masala, and salt. Cook until oil separates.
- Simmer: Add peas and water if needed. Cook on low heat for 20 minutes. Serve with bread or rice.
8. Chicken Chettinad
Chicken Chettinad is a fiery, aromatic curry from Tamil Nadu. Its freshly ground spices and coconut base make it an irresistible South Indian specialty. Perfect with rice or dosa, this dish is a favorite for spice enthusiasts.
- Cooking Time: 45 minutes
- Serving Size: 4
- Calories per Serving: ~340 kcal
Ingredients:
- 500g chicken
- 1 cup grated coconut
- 2 tbsp Chettinad masala (homemade or store-bought)
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- Curry leaves
Recipe:
- Roast Coconut: Dry roast grated coconut until golden. Grind into a paste and set aside.
- Prepare the Curry: Sauté onions, curry leaves, and ginger-garlic paste. Add Chettinad masala and tomatoes. Cook until fragrant.
- Combine: Add chicken and coconut paste. Simmer for 25 minutes. Serve hot.
9. Lamb Vindaloo
Lamb Vindaloo is a spicy and tangy Goan delicacy influenced by Portuguese cuisine. The vinegar-marinated lamb absorbs the spices beautifully, creating a bold and flavorful curry.
- Cooking Time: 75 minutes
- Serving Size: 4
- Calories per Serving: ~450 kcal
Ingredients:
- 500g lamb
- 2 tbsp vinegar
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 tsp red chili powder
- 1 tsp turmeric
- 2 tbsp garam masala
Recipe:
- Marinate the Lamb: Mix lamb with vinegar, turmeric, and red chili powder. Let it rest for 30 minutes.
- Prepare the Curry: Sauté onions and ginger-garlic paste, then add tomatoes and garam masala. Cook until oil separates.
- Cook the Lamb: Add marinated lamb, cover, and simmer for 1 hour. Serve with basmati rice or naan.
10. Seekh Kebabs
Seekh Kebabs are smoky, juicy skewers of minced meat, packed with spices and grilled to perfection. They are a popular street food and party favorite, often served with mint chutney and pickled onions.
- Cooking Time: 30 minutes (excluding marination)
- Serving Size: 4
- Calories per Serving: ~310 kcal
Ingredients:
- 500g minced lamb or chicken
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- Salt to taste
- Wooden or metal skewers
Recipe:
- Prepare the Mix: Combine minced meat, spices, onion, and ginger-garlic paste. Mix thoroughly and let it marinate for 30 minutes.
- Shape and Skewer: Form the mixture into long cylinders around skewers.
- Grill: Cook over an open flame or in a preheated oven at 200°C for 15-20 minutes. Serve hot.
Final Thoughts
India’s non-veg dishes are a celebration of spices, textures, and flavors that cater to every palate. Whether you crave the creamy Butter Chicken, the smoky Tandoori Chicken, or the fiery Lamb Vindaloo, there’s something here to suit your mood.
If cooking feels like too much work, why not savor these dishes at Sana Kitchen Hut? Known as a pioneer in Desi food, this gem brings the authentic taste of Indian and Pakistani cuisine to your table. So, whether you’re cooking at home or dining out, the world of non-veg Indian cuisine awaits.
Which dish will you try first? Let me know!
