Authentic Indian meat recipes are a special a treat, from succulent chicken recipes and spicy meat dishes to simple mango chutney and Indian breads… Recipes for cooking meat from India’s best regional cuisine, you will find recipes for mutton, lamb, pork and beef…
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Bombay Duck Chili Fry
- 8 Bombay ducks (see note below)
- 1/2 cup Oil
- 2 Medium onions, finely sliced
- 2 clovesGarlic, finely chopped
- 3 Dried chilies, seeded and broken into pieces
- Lemon juice and salt to taste
Cut the Bombay ducks into 5 cm lengths.
Heat oil in a small pan and deep fry the pieces.
Take them out and drain them.
Pour off oil, leaving about half the original amount.
In it, fry the onions and garlic until onion is soft and golden.
Add chilies and fry for 2 or 3 minutes longer.
Return the Bombay duck pieces and stir fry for a minute.
Add lemon juice and salt to taste.
Serve hot or at room temperature.
Note : Bombay duck is not a bird, despite its name. This is a variety of fish that is salted and dried. It is sold in packets. Deep fried or grilled, it is served as an accompaniment to a meal or rice and curry, and should be nibbled in little pieces.
Coriander Fish (Bharia Machli)
- 4 lb Sole, flounder, rock cod, or any other white whole fish
- 8 cloves Garlic
- 3 Hot chilies (optional) (or cayenne)
- 1″ piece Ginger
- 1 medium bunch Coriander
- 1 T Coriander seeds
- 1 t Brown sugar
- 1 t Turmeric
- 1/2 t Black mustard
- 1/2 t Fenugreek seeds
- 1 T Salt
- 1/2 c Lemon juice
- 1/2 c Vegetable oil
- 2 c Chopped onion
- 1 c Chopped tomato
- 1/2 t garam masala
Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside. Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste (Add some water if needed).
Fry onions until they are soft and golden brown. Add the blended Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan. Add the tomatoes and garam masala. Fry for 2 minutes more and remove.
Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the Masala over it. Cover tightly and bake for about 25 minutes. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander. Serve.
Creamy Prawn Soup
(Serves – 4)
- Unshelled prawns – 250 gms
- Butter – 2 tbs.
- Onion (medium ) – 1
- Clove – 1
- Garlic – 1
- Basil – 1/4 tsp.
- Chicken cube – 1
- Tomato puree – 2 tbs.
- Flour – 1/3 cup
- Cream – 1/2 cup
- Water – 5 1/3 cups
- Salt to taste.
Wash prawns thoroughly. Heat 5 cups of water in a medium saucepan, and add prawns. Bring to a boil and lower heat. Simmer uncovered for 20 minutes. Remove from flame. Strain liquid and reserve. Shell and devein prawns. Chop onion finely. Peel and chop carrot roughly. Crush garlic and chop deveined prawns finely.
In a large saucepan, heat butter. Add onion, carrot and garlic and fry on medium flame for 3 minutes. Add prawn stock, basil, chicken cube, salt, and tomato puree. Bring to a boil, lower heat and simmer uncoverd for 5 minutes. Remove from flame and blend in batches in a mixie until smooth. Return to flame. In a bowl, mix flour and 1/3 cup water into a smooth paste. Add to soup, stirring constantly. Bring to a boil and allow soup to thicken. Lower heat and stir in cream and half the prawns. Heat gently for 5 minutes without allowing the soup to boil. Serve hot garnished with remaining prawns.
- 1/4 cup red lentils
- 1/2 green capsicum, diced
- 1 cup hot chicken stock
- 1/2 small onion, diced
- 1/4 head cauliflower, cut into small pieces
- 1/2 cup sultanas
- 1 grated carrot
- 1 1/4 cups tomato puree
- 1 tspn curry powder
- Microwave lentils and stock in covered bowl for 5 minutes, stirring after 3 minutes (or cook classically).
- Add the vegetables and sultanas.
- Stir through the tomato puree and curry powder.
- Cook on 100% power for 8 minutes, or on stove top for 30 minutes.
- Allow to stand for 3 minutes before serving with herbed rice.
- 2 pounds of (bony) chicken
- 1 cup yogurt (dahi)
- 1″ piece of ginger
- 8 cloves garlic
- 2 tbs lime juice
- 4″ stick of cinnamon
- 8 cloves
- 8 cardamoms
- 10 black peppercorns
- 1 tbs oil
- 2.25 pounds tomatoes
- 1 tsp. dried fenugreek leaves (optional)
- 1 tbs. white pepper powder (essential)
- 1 ounce cream (optional but recommended for a touch of class)
- 1 !!pound!! butter. You can get away with 0.6 lb if 1 lb is too much.
- salt to taste
if you use yellow butter, then scale down the salt accordingly. If you use white butter, then you will need more salt.
- coriander (cilantro): optional topping.
1.clean chicken and remove the skin
2.make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours.
3.Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside. It kind of makes sense to finish steps 1-3 before starting step 4.
4.We need to get a tomato sauce. Cut tomatoes, put ’em in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce. (This is hard work with a clumsy sieve).
5.Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper powder, salt, fenugreek leaves and cream.
6.Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as topping. Serve hot. This works best with good rice (i.e. basmati).
If you don’t like struggling with chicken bones, this recipe works perfectly with boneless chicken. You need to estimate how much boneless chicken to use: I guess 2 pounds of chicken is around 1.25 pounds of boneless chicken.
Recipe from Sriram
- 2 large Onions cut lengthwise
- 2 large Chilies cut lengthwise
- 2 c Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs))
- 1 large Tomato (cut into small pieces)
- 10-15 Coriander leaves
- 5 Mint leaves
- 1 clove Garlic
- 1″ piece Ginger
- 1/2 cup Coconut powder
- 3 tsp Salt
- 3-4 Cloves
- 2 Cardamom
- 1 Bay leaf
- 1″ Cinnamon stick
- 1 c Yogurt
- 2 tblsp Butter
- 1 lb. Boneless chicken
Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put onions and chilies in vessel and fry on low heat until onions turn brown. Add ginger + garlic paste and fry until oil separates. Add tomato and fry for 1 minute. Add chicken + salt + yogurt and fry for one minute. Add mint + coriander leaves. Cover and cook until the gravy becomes semi-solid.
Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to cook rice about 3/4 ths and then let it cook with the chicken). Remove and serve
Chicken Curry – North Indian Style
- 1 lb Chicken-drumsticks, thighs, breast pieces
- 1 small carton Plain yogurt
- 2 medium Onions very finely chopped
- 4 tbl Vegetable oil
- 2 Cloves
- 1/2 tsp Mustard powder
- 2 pods Cardamom
- 1/2 tsp Cumin powder
- 1 tsp garam masala
- 1 tsp Chili Powder
- 1/2″ piece Ginger
- 4 cloves Garlic
- 1/3 tsp Coriander Seeds
- to taste Salt
- 1/2 tsp Freshly ground pepper
Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic paste and fry for 4-6 minutes. Add mustard powder, if using it, add garam masala, and add cumin powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.
————— When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn’t enough sauce in the pot, add 1/4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered until the liquid evaporates. Variations:
There are several variations to the above recipe:
1.) Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and covering the pot.
2.) Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to the pot when you start cooking the chicken.
3.) This variation is usually called “Malai Chicken” or literally “creamy” chicken. Leave out the yogurt. When the chicken is 3/4 done, add one small can of tomato paste. Just before removing add a small carton of whipping cream, and cook for a few minutes.
Chicken Curry (Murga)
- 2-2 1/2 lb Skinned chicken
- 1 t garam masala
- 3 t Salt
- 1 c Finely chopped tomato
- 1/4 c Vegetable oil
- 1/2 c Water
- 1 1/2 c Finely chopped onion
- 1 1/2 t Fresh ginger, chopped
- 1 t Finely chopped garlic
- 1 t Vinegar
- 1 Dried chili (optional)
Cut chicken, separate legs and thighs, back and split breast. Heat oil over high heat. Add onions and fry until golden brown. Take care not to burn them. Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained. Add chicken, add water, bring to a boil, and add salt. Cover pot and lower heat. Add chili to make it hot if desired. Stir constantly to avoid burning and coat the chicken pieces evenly.
After the chicken is done, add vinegar and cook for another 5 minutes on very low heat. Sprinkle on garam masala and serve.
- Fish 1 kg
- Yogurt 1/2 cup
- Onion paste 1/2 cup
- Ginger paste 2 tsp
- Garlic paste 1 tsp
- Coriander paste 1 tbsp
- Cardamom 6
- Cinnamon, 1″ 2 pieces
- Salt 2 tsp
- Ghee (oil) 3/4 cup
- Green chili 6
- Kewra (Eng?) 2 tbsp
- Sugar 1 tbsp
- Lemon juice 1 tbsp
1.Use large fish for korma. Do not cut the fish into too small pieces.
2.Except for the green chilis and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat. Turn over the fish once (be careful). When the water has almost dried up, add the green chili and the kewra heat for another half hour in very low heat.
3.When the oil begins to float on top, you are done.