Although Indian cuisine can be distinguished by its regional signature styles, every dish infuses a passion for traditional shared cooking techniques. These similarities create the foundation for which a wealth of well-known dishes were made, many of which we still know and love today.
As a nation, India boasts one of the most vegetarian-friendly cuisines, but this most definitely shouldn’t overshadow the delicious range of traditional meat dishes. As a leading Indian restaurant in Milton Keynes, the team at Kakori rustle up these wonderful dishes day in day out and are ready to share their top Indian meat recipes with you!
Indian Meat Recipes To Try At Home!
With such a vast number of tasty Indian dishes to choose from, it’s hard to pick just 8 to introduce you to. However, when looking for some of the more traditional dishes, it’s slightly easier to whittle them down and delve a little deeper into why many of them are at the very heart of Indian culture as we know it.
While our list includes many familiar dishes that you have more than likely tried for yourself, the tradition behind their cooking methods and history is relatively unknown. So, without further ado, get your tastebuds ready as we take you through some of the most traditional meat dishes that have derived from this delicious cuisine, along with where to start when choosing meats!
Whether you prefer to stick with meat that you are familiar with or enjoy experimenting with your cooking, you most definitely won’t be short for options when delving into Indian cuisine. As the meat is typically cooked slowly to allow all of the flavours to be extracted from the spices, the meat will become deliciously tender, making it easy for those who want to take their time to learn while they prepare and cook dishes. To give you an idea of what meat is on an Indian menu, we have put together a list of the most popular:
- Chicken: Chicken remains the most widely used meat on our menu. Thanks to its versatility, chicken creates the perfect base for any curry, able to soak up spices and marinades, making it perfect if you are a beginner.
- Mutton: Along with chicken, mutton remains one of the most popular curry meats and is typically goat rather than lamb. In India, it is seen as an easily accessible yet hugely flavoursome meat that can be used in many different dishes.
- Lamb: Most commonly slow cooked and infused with herbs and spices, lamb has a much stronger natural flavour, creating a richer dish. It is ideal for cooking in a tandoor grill or minced for a delicious main course.
- Duck: Although not commonly associated with Indian cuisine, duck offers a super flavoursome alternative to more conventional curry meats. It can be used in a korma, tikka masala, jalfrezi and much more, offering an excellent option for those hoping to try something a little different.
- Venison: Venison wonderfully complements a range of spices such as allspice, star anise and cloves, all of which are popular in Indian cooking. At Kakori, we have designed a signature pan-seared venison dish, complete with onion, tomato, ginger and coconut slivers – it’s a must-try!
- Beef: Although beef is not widely consumed in India, it can make for a delicious curry. When choosing your cut, it is recommended to opt for those with more fat rather than lean meat, as this will stop the beef from becoming dry while also adding extra flavour to the curry. For more information on what beef cut to choose, take a look at Steak School.
The beauty of Indian cuisine is that while the base of your dish will always be built on traditional ingredients and cooking methods, it couldn’t be easier to put your own twist on meals, even more so when choosing meat. Almost all timeless dishes can be cooked with different meats based on your preferences, with various ingredients swapped out to meet your tastebuds. If you’re looking for inspiration, here are our top 7 Indian meat dishes, all of which are available at our cosy restaurant in Milton Keynes!
Originating in a small Indian restaurant named Moti Mahal, tucked away in the streets of Daryaganj, New Delhi, butter chicken was created right in the heart of this Asian metropolis. During the 1950s, the restaurant was owned by a gentleman called Kundan Lal Gurjal, who unwittingly stumbled upon a dish that would become an international favourite.
Using leftover sauces, mixed with a gravy made from tomatoes and butter, pieces of chicken would be added to form a dish that used everything up so that there was no waste. Little did the chefs know that this dish would soon become one of India’s, and indeed the world’s, favourite Indian delicacies.
If you’d like to follow in the steps of these creative chefs, test out your culinary skills with this butter chicken recipe by Get Curried.
This particular Indian dish originates from the Kashmir Valley region of India. Rice and meat have been staple foods for Kashmiris for centuries, and this continues in the form of dishes such as this. Most commonly enjoyed with lamb, Rogan Josh in its original form was brought to Kashmir by the Mughals – people who occupied central India during the 18th Century. It is thought that this dish was heavily influenced by Persian culture but has taken on its own format under Indian cuisine.
The traditional Kashmir preparation of the meat and sauce doesn’t include tomatoes like the modern version, but it is said that the dish inherited the tomato as an ingredient from a Punjabi adaptation of the recipe.
Take a look at this delicious traditional Rogan Josh recipe from RecipeTin Eats and recreate the classic at home.
Deriving from the ancient Urdu word for minced meat, Keema has become a much loved Indian stew-style dish amongst several generations. As you can guess from the name, minced meat, typically lamb or goat, creates the foundation for this mouth-watering main dish. It is always cooked in just one pan alongside vegetables such as peas, potatoes and onion, complete with an array of flavoursome spices.
If you are ever lucky enough to travel to India, you are likely to find that Keema is prepared slightly differently based on the region. In some areas, Keema is even used as a filling for parathas and samosas. Find out how to make your own Keema dish with this super easy recipe by Hari Ghotra!
With similar origins to the Rogan Josh, the Biryani is thought to be a Mughal dish inspired by Persian cuisine; although many different regions of India claim to have created this one-pot dish, so the history remains a little hazy. Biryani has always been a tasty mixed rice dish, containing many spices and any choice of meat. The traditional ingredients vary depending on the region, but generally, meat is the main component which is infused with things like cloves, cinnamon and cardamom, to name just a few.
There are a huge amount of variations of this dish, as you will see from our menu and those around the world – so it’s a favourite for many of our customers. If you’d like to try your hand at this traditional Indian dish, test out this recipe from Spice Eats.
As the mildest curry you will encounter, the Korma is known for its thick, flavoursome sauce; however, did you know that the name relates to the cooking method rather than the specific dish itself? Korma originates from the Urdu word ‘qormā’, which translates to ‘briase’ – to cook a Korma, the process always begins by braising the meat.
Although a Korma does not pack a punch in terms of heat, it most definitely makes up for it with its rich sauce, infused with cashew nuts, almonds, coconut and more. In fact, back in the Mughal empires of the 16th Century, this dish was considered a luxury banquet meal, thought to be the chosen dish of the fifth Mughal emperor, Shan Jahan, along with guests at the Taj Mahal.
Make your very own Korma from home with this recipe by Vijaya Selvaraju!
A hugely popular dish here in the UK and possibly one of our bestsellers, Tandoori chicken, derives from the Indian Subcontinent, specifically the Punjab region, and continues to be eaten worldwide. It is said that the very first documented form of the dish dates back to 3000 BC due to the remains of chicken bones and tandoor ovens being unearthed throughout Punjab archaeological sites.
Its name comes from the way in which it is cooked; in a Tandoor – a clay oven cylindrical in shape. The meat is coated in a spice-infused yoghurt sauce and coloured using cayenne pepper along with red chilli powder. The marinated meat is cooked on skewers inside the tandoor oven, giving it the tasty charcoal finish that it is so widely known for.
If you fancy giving this dish a go from home, then you’ll be pleased to know that the tandoor oven can be swapped for grilling the meat in a pan. Follow this recipe by Swasthi’s Recipes to create a traditional taste without the need for a tandoor oven!
Last but not least, we finish with a taste of British India and a dish that is said to have been created in the Provinces of India during British governance. As a way to use up leftovers, the jalfrezi was born by frying up meat along with chilli and oils. The dish is still stir-fried to this day and accompanied by a thick spicy sauce, usually including green chilli peppers.
Although the most common jalfrezi meat is chicken, this can be substituted for any base you enjoy the most, even prawns or vegetables, should you be looking for a non-meat alternative. At Kakori, our chefs can prepare this fiery curry with chicken, lamb, duck and more!
Take a look at this tasty recipe from Cook with Nabeela for an authentic version of this popular dish.
Enjoy Classic Indian Cuisine From The Comfort Of Your Home!
There truly are so many delicious meat dishes to sample within the classic Indian cuisine – too many to count, in fact. We’ve tried to cover many regions of India in order to give you a real taste of the country’s history and how it has helped shape many traditional Indian dishes.
If you love the idea of the recipes above but are less keen on attempting the dishes yourself, then why not enjoy our delicious Indian takeaway in Milton Keynes? Our chefs are passionate about integrating traditional flavours into every dish, ensuring that they taste as authentic as possible. You’ll be hard pushed to find a more traditionally cooked curry out of India itself – come and visit us at Kakori and see for yourself!