My Top 10 Indian Non-Vegetarian Dishes of All Time

There are people for whom a good meal is mostly about meaty affair. With so many varied kinds of non-vegetarian unique preparations, one is sure to be flabbergasted with lip-smacking flavours.  

Here are my Top 10 Indian Subcontinental Non-Veg Dishes of All Time

1. Butter Chicken: Butter Chicken originated in Delhi, the capital territory of India in 1950s. It is one of the most popular Indian non-veg dishes where the mild curry in which marinated chicken tikkas are cooked in butter with a makhani sauce. It is prepared in multiple styles, each unique in the way flavours are used to bring an edge to this delicacy. The rich, creamy chicken seems to melt in the mouth and leaves an amazing after taste for a long time to be savoured and enjoyed. This classic chicken dish that never fails to evoke amazing emotions among chicken lovers. 
2. Murgh Musallam: The authentic awadhi style Murgh Musallam is one of the oldest and most famous dish from Kolkata. 'Murgh' means chicken and 'Mussalam' is an Urdu word meaning whole or complete. It is a dish that consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli.  If you share a love of authentic awadhi food and Indian cuisine, then you should take a few moments to look into a trip to Kolkata. 
3. Vindaloo: Vindaloo is an Indian curry dish based on the Portuguese dish 'carne de vinha d'alhos' which is popular in Goa, Vasai, the Konkan, Kerala and other parts of India. It is a highly seasoned dish of Indian origin made from meat cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices.
4. Tandoori Chicken: Tandoori Chicken is attributed to Kundan Lal Gujral, a Hindu from Punjab state who fled to newly formed Pakistan after the 1947 partition of India and opened a restaurant in Delhi. The term murgh meaning chicken and tandoor is a clay oven. Tandoori chicken is a dish of roasted chicken marinated in yogurt and generously spiced, giving the meat its trademark red colour.
5. Nihari Gosht: Nihari Gosht, a traditional Mughlai dish originated in Awadhi Rasoi of Lucknow. It is a meat stew(mainly shank meat of lamb., mutton or chicken along with bone marrow) cooked on a low flame. Brilliant flavours and a dash of rose water to twist its flavor makes it one of the most sought-after delicacies. 
6. Pasanda: Originally, Pasanda was first prepared and served in the Imperial court of Shahjahan, in the days of the Moghul Empire. As time went by, the descendants of royal cooks started serving the dish in Chandani Chowk, the famous shopping district in Old Delhi. It is a mild curry dish with several variations, the most popular one consisting of yogurt-marinated lamb, vegetables such as onions and tomatoes, and spices such as coriander, ginger, and turmeric. The word pasanda means favorite in Hindi, referring to the high-quality cut of lamb used in the dish. However, pasanda might also be prepared with goat or chicken. 
7. Goan Sea-food: The region of Goa is famous for its natural beauty, beaches and sea food cuisines. Masala sea-fish fries and prawn curry are my favourite ones and possibly the best to have in the sand beaches of Goa. Masala sea-fish fries are marinated in a range of spices and coated in semolina besides luscious; whereas to prepare prawn curry, juicy prawns are enveloped in myriad flavors and needs to be cooked till perfection. 
8. Rogan josh: Rogan Josh, the name of this dish from Kashmir, translates roughly to "red lamb." The color comes from Kashmiri dry red chilies. While the name may sound fiery, the heat of the dish is toned down by the cream that is added at the end. The stew is characterized by tender meat and a thick red sauce coming from deseeded Kashmiri chillies. Lamb pieces are typically stewed in a gravy made with browned onions, garlic, yogurt, ginger, and aromatic herbs and spices. The name of the dish is derived from two words-rogan, meaning clarified butter or oil and josh, referring to passion or heat.
9. Chicken 65: There are a few theories about the origin of chicken 65. The most popular theory says that it was created in Tamil Nadu by A. M. Buhari in 1965. Another one says that the original dish was made with 65 hot chili peppers, as a testament of manliness. There are also some unlikely theories, such as the one claiming that the chicken was cut into 65 pieces or that the chicken was 65 days old when the dish was prepared. is a classic poultry dish with origins in Chennai, India. It consists of deep-fried chicken that is marinated in ginger, lemon, red chiles, and a variety of other spices used commonly as quick snack.
10. Mutton Korma: It is a traditional Indian dish as the korma has its roots in the Mughlai cuisine of the Indian subcontinent where the meat curry is painstakingly prepared infused with flavours of ginger-garlic paste, curd, cinnamon sticks, cardamom, and cloves. The blend of these spices and ingredients brings adds a subtle edge to it.

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-Aayush Neil