Indian Meat Dishes

Indian meat dishes

  • Biryani Biryani
    Biryani, also known as biriyani, biriani or briyani, is a South Asian mixed rice dish with its origins among the Muslims of the South Asia. It is popular throughout the South Asia and among the diaspora from the region. It is generally made with spices, rice and meat.
  • Butter chicken Butter chicken
    Butter chicken or murgh makhani is a dish from Britain of chicken in a mildly spiced curry sauce.
  • Chicken Chettinad
    Chicken Chettinad or Chettinad Chicken is a classic Indian recipe, from the region of Chettinad.
  • Chicken curry Chicken curry
    Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean.
  • Chicken tikka Chicken tikka
    Chicken tikka is a chicken dish originating in the Punjab region of the Indian Subcontinent; the dish is popular in India and Pakistan.
  • Chicken tikka masala Chicken tikka masala
    Chicken tikka masala is a dish of chunks of roasted marinated chicken in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland.
  • Chilli chicken Chilli chicken
    Chilli chicken is a popular Indo-Chinese dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also recommend to use boned chicken too.
  • Curry goat Curry goat
    Curry goat is a curry dish prepared with goat meat. The dish believed is originating in South Asia and has become popular in Southeast Asia and Indo-Caribbean cuisine. This dish has spread throughout the Caribbean and also the Caribbean diaspora in North America and Great Britain.
  • Dhansak
    Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables.
  • Golichina Mamsam
    Golichina Mamsam is a popular meat dish in Telangana.Golichina means fry in Telugu and it is made with local spices. It is a simple yet fiery mutton dish that goes well with either rice or paratha.
  • Haleem Haleem
    Haleem is a stew popular in the Middle East, Central Asia, and South Asia. Although the dish varies from region to region, it always includes wheat or barley, meat, and sometimes lentils.
  • Kabiraji
    Kabirajis are made of chicken and fish. This is a popular non-vegetarian Indian dish in eastern India.
  • Keema
    Keema or qeema is a traditional meat dish from the Indian subcontinent. The word may be borrowed from the Turkish kıyma, which means minced meat. It is typically minced mutton curry with peas or potatoes.
  • Khichra
    Khichra or Khichda is a variation of the dish Haleem, popular with Muslims of South Asia. Khichra is cooked all year and particularly during the holy month of Ramadaan. It is made up of beef, lentils and spices, slowly cooked to a thick paste.
  • Kombdi vade Kombdi vade
    Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry, vade, onions, lemon juice and solkadhi. This dish is majorly prepared on "Gatari" and "Dev Diwali" in Raigad, Ratnagiri and Sindhudurg districts of Konkan.
  • Kulfa gosht
    Kulfa gosht is a popular dish among Hyderabadi Muslims, originating in Hyderabad, India. Kulfa is an Urdu word for purslane, a succulent green leafy vegetable; gosht is a South Asian term for "meat". The combination of purslane with lamb is a unique fusion by Hyderabadi Muslims.
  • Laal maans Laal maans
    Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of curd and hot spices such as red chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat or bajra.
  • Murgh Musallam
    Murgh Musallam is a Mughlai dish.
  • Mutton pulao
    Mutton Pulao is a dish fairly common in North Indian and Pakistani cuisine that incorporates mutton into a rice pilaf.
  • Naan qalia Naan qalia
    Naan qalia is a dish that originates from Aurangabad in India. It is a concoction of mutton and a variety of spices. Naan is a bread made in a tandoor, while qalia is a mixture of mutton and various spices.
  • Pasanda Pasanda
    Pasanda is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Mughal Emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.
  • Rogan josh Rogan josh
    Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.
  • Shami kebab Shami kebab
    Shami kabab or shaami kabab is a local variety of kebab from the Indian subcontinent; it is part of the Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, with ground chickpeas, egg to hold it together, and spices.
  • Tala huwa gosht
    Tala huwa gosht is a very simple meat preparation with lamb, onion, and basic flavorings originating from Hyderabad, India.
  • Talakaya Kura
    Talakaya Kura is a popular meat dish in Telangana. In Telugu Talakaya means Head. It is also called Talakaya Pulusu when it is added with Tamarind Talakaya means Head & Kura means Curry. This dish involves cooking of the Goat's/Sheep's head.
  • Tandoori chicken Tandoori chicken
    Tandoori chicken is chicken prepared as food by roasting, yoghurt and spice marinated chicken, in a tandoor, a cylindrical clay oven. It is a popular dish originating from the Indian subcontinent. It is popular in India and Pakistan and Bangladesh.
  • Xacuti Xacuti
    Xacuti or Xacutti is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken or lamb. It is also known as chacuti in Portuguese.

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