Indian Meat Recipes


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…

Kashmiri Gustaba

from Brent Thompson

The recipe originally came from a Kashmiri cookbook that Brent came across while living in India.


  • 750 gms lamb, lean (or mutton)
  • 250 gms lamb fat (less for the fatty lamb available in the U.S.A.)
  • 2 tsp. cayenne
  • 2 tsp. fennel seed
  • 1 tsp. ginger powder
  • 1 tsp. coriander powder
  • 2 tsp. Kashmiri garam masala
  • 1/2 C. yoghurt
  • 2 Tbs. ghii
  • 1 tsp. sugar
  • 1/2 C. khoya
  • 1 C. milk
  • 2 tsp. pepper, black
  • 4 cardamoms


  • Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste.
  • Form into balls 1.5-2 inches in diameter.
  • Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
  • Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.


Sag Paneer

(Creamed CurriedSpinach with Cheese)

IngredientsSag Paneer

  • 1/2 cup water
  • 1 lb. fresh spinach, washed, de-stemmed, coarsely chopped
  • 3 T ghee or butter
  • 1 T finely chopped ginger
  • 1/2 c. finely chopped onion
  • 1 t salt
  • 1/4 t ground cumin
  • 1/4 t turmeric
  • 1/2 t ground coriander
  • 1/2 t garam masala
  • 1 cup cheese (paneer), cut into 1-inch cubes


Combine 1/2 of the water and a handful of the spinach in a jar of a blender. Blend at high speed for 30 seconds. Keep adding spinach until about half is blended. Add a little more water, if necessary, to puree.

In a large skillet, heat the butter over moderate heat. Add the ginger and saute for one minute. Add the onions and salt and continue sauteing for 5 more minutes.

Stirring after each addition, add the cumin, turmeric, coriander, and garam masala. Then stir in the leafy and pureed spinach. Reduce the heat and cook the mixture uncovered, for 20 to 30 minutes. Most of the liquid should evaporate. At the last minute, gently add the paneer. Serve hot.


Cauliflower Chicken


  • 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 throught he 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.

Chicken Makhani


  • 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.

Fish Korma

IngredientsFish Korma

  • 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 chilli 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 chillis 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 chilli and the kewra heat for another half hour in very low heat.
3.When the oil begins to float on top, you are done.

Tikya Kebab

These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.

IngredientsTikya Kebab

  • 1 oz (25 g) channa dhal, split
  • 8 oz (225 g) fatless stewing steak
  • 1 brown cardamom, ground
  • 1/2 large onion, chopped
  • 1 bay leaf
  • 1 inch (2.5 cm) fresh ginger, chopped
  • 1/4 teaspoon black pepper, ground
  • 1 large clove garlic, chopped
  • salt to taste
  • 1/2 teaspoon paprika
  • ghee or oil
  • 1/2 teaspoon garam masala
  • 1 egg yolk
  • 1/4 cup chopped fresh coriander or parsley
  • fine breadcrumbs


1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4.The next day, or when ready, add the egg yolk, and, if it doesn’t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
Yields: About 8.

Chicken Pullao

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

Prawn Curry

Recipe from Sriram

IngredientsPrawn Curry

  • 1/2 kg = 1.1 lb. Prawns
  • 2 Onions diced into small pieces
  • 1/4″ Cinnamon stick
  • 1/4 tsp Chili powder
  • 1/2 tsp Dhania powder
  • 1/4 tsp Garlic powder
  • 1/2 tsp ginger powder
  • 1 bunch Fresh coriander
  • 1 tsp Salt
  • 1/4 tsp Turmeric powder
  • 1 tblsp Oil


Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling prawns. When water evaporates and the prawns are dry remove from the stove. Heat the oil and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and serve.

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.

Mughlai Chicken With Almonds

This recipe is taken from Madhur Jaffrey’s book

IngredientsMughlai Chicken With Almonds

  • 1″ piece Ginger
  • 8-9 cloves Garlic
  • 6 tblsp Blanched Almonds
  • 7 tblsp Vegetable oil
  • 1″ Cinnamon stick
  • 2 Bay leaves
  • 5 Cloves
  • 10 pods Cardamom
  • 2 medium Onions (cut into small pieces)
  • 2 tsp Ground cumin seeds
  • 1/8-1/2 tsp Red pepper
  • 7 tblsp Yogurt
  • 1 small carton Whipped Cream
  • 1/4 tsp garam masala
  • 2-2 1/2 lbs Chicken boneless (2 trays of holy farms)
  • 2 1/2 tsp Salt
  • one bunch Coriander leaves


Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for a few minutes.

Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. Add garam masala and coriander leaves and cook for another 10 minutes.

Malai Chicken

IngredientsMalai Chicken

  • 1 Tray chicken
  • 1 Chopped onion
  • 1 small can Tomato paste
  • 1 Red Chili
  • 2 Cloves
  • 2 Cardamom
  • 1/2″ Cinnamon stick
  • 1 Bay leaf
  • 1 carton Light whipping cream
  • 1 tsp Dhania powder
  • 1/2 tsp Cumin powder
  • 1 tsp garam masala 1-1 1/4 tsp Chili powder
  • 1/2″ piece Ginger made into a paste
  • 6 cloves Garlic (made into paste)
  • Fresh coriander
  • to taste Salt
  • Turmeric


Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic paste and fry for 4 – 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania powder, cumin powder and turmeric.

Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked. Add can of tomato paste and cook on low heat. Just before removing, add the whipping cream and cook for a few minutes. Add garam masala and coriander leaves Remove after a couple of minutes.

Chicken Curry – North Indian Style

IngredientsChicken 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.

Important note:
————— 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)

(4-6 Servings)


  • 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.

Tandoori Chicken

(2-3 Servings)

IngredientsTandoori Chicken

  • 6 pieces Thawed chicken, skinned
  • 2 tsp Ground Coriander
  • 2 tsp Masala (Tandoori paste is available)
  • to taste Red pepper powder
  • Dash Garlic powder
  • to taste Salt
  • 1 tsp Ground jeera
  • Soy sauce (or yogurt) (needed only if tandoori masala is used)


If you are using the ready made tandoori paste then life is a lot easier. Replace all occurences of masala and soy sauce (or yogurt) with the tandoori paste.

Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.

Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in.

If you are using yogurt, you’ll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON’T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over-cooked. I have not faced the same problem with the soy sauce version (of dry chicken).

Cook the chicken until it starts turning brown. and the cuts you made start “expanding.”

Bombay Duck Chili Fry

Serves 4

IngredientsBombay 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.



  • 1 kg Mutton
  • 1 small coconut
  • 3 tbs. channa dal
  • 1 onion
  • 8 cloves garlic
  • 1 inch ginger
  • 1 tbs. ground pepper
  • 1 tbs. whole jeera
  • 1 tbs. mustard seeds
  • 1 tbs. poppy seeds
  • 1 tbs. coriander powder
  • 2 curry leaves
  • 1/2 tsp. turmeric powder
  • 3 green chillies
  • 2 tbs. of oil
  • 2 tsp. of salt
  • 2 cups of water


Grate the coconut and make 1 cup of thick milk and 2 cups of thin coconut milk. Peel ginger and garlic. In a mixie, grind the garlic, ginger, pepper, jeera, poppy seeds and curry leaves into a fine paste with 2 tbs. of water. Chop the onions and green chillies finely. Cut mutton into 1 inch cubes. Roast channa on a tava for 3 minutes. In a saucepan, heat water and the thin coconut milk. Add mutton and channa. Bring to a boil, lower the heat and simmer for 30 minutes on a low flame. Spoon the mutton onto a plate and strain the soup into a fresh pot. Ensure that the channa strains into the soup as a thick liquid. In a frying pan, heat oil. Add onions, curry leaves and fry for 5 minutes. Lower the heat and add mutton. Fry for 5 minutes and add to the soup. Bring to a boil, add salt and simmer for 10 minutes. Add the thick coconut milk and heat gently for 5 minutes without allowing it to boil. Serve hot.

Creamy Prawn Soup

IngredientsCreamy 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.