Author: Chef @Mausam

Indian cuisine is renowned for its vibrant flavors, aromatic spices, and mouth-watering dishes. Among the vast array of culinary delights, Indian chicken starters hold a special place in the hearts of food enthusiasts. These appetizers are not only a perfect way to begin a meal but also showcase the rich cultural heritage of India. In this blog post, we’ll explore some of the most popular Indian chicken starters in Colorado Springs and dive into their unique recipes, origins, and recommended accompaniments.

1. Chicken Angari Tikka

Recipe and preparation: Chicken Angari Tikka is a tantalizing starter that features succulent chicken marinated in a blend of yogurt, spices, and herbs. The chicken is then grilled to perfection in a tandoor, resulting in a smoky and flavorful dish. The key ingredients include boneless chicken, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and fresh coriander leaves.

Origin and cultural significance: Chicken Angari Tikka originated in the northern regions of India, particularly in Punjab. The word “angari” refers to the red-hot charcoal used in the tandoor, which imparts a distinct smoky flavor to the chicken. This dish is a testament to the Punjabi culinary tradition of cooking meat in a tandoor, which has been passed down through generations.

Recommended sides and accompaniments: Chicken Angari Tikka is best enjoyed with a side of mint chutney, onion rings, and lemon wedges. The cooling mint chutney perfectly complements the spicy flavors of the chicken, while the onion rings add a crisp texture to the dish. A squeeze of fresh lemon juice enhances the overall taste and adds a zesty tang.

2. Chicken Malai Tikka

Recipe and preparation: Chicken Malai Tikka is a creamy and indulgent starter that features tender chicken marinated in a rich mixture of yogurt, cream, cheese, and aromatic spices. The chicken is then grilled until it achieves a golden-brown color and a melt-in-your-mouth texture. The marinade typically includes ingredients like boneless chicken, yogurt, heavy cream, grated cheese, cashew paste, green cardamom powder, and white pepper.

Origin and cultural significance: Chicken Malai Tikka is believed to have originated in the Mughlai cuisine, which was influenced by the Persian and Turkish culinary traditions. The use of cream, cheese, and yogurt in the marinade reflects the Mughlai fondness for rich and creamy flavors. This dish is a favorite among those who prefer milder, creamier tastes.

Recommended sides and accompaniments: Chicken Malai Tikka pairs wonderfully with a side of green chutney, made with fresh mint and coriander leaves. The herbaceous and slightly spicy chutney cuts through the richness of the chicken. A refreshing kachumber salad, made with diced onions, tomatoes, and cucumbers, adds a fresh crunch to the dish.

3. Tandoori Tangri Kebab

Recipe and preparation: Tandoori Tangri Kebab is a delectable starter that showcases the flavors of the tandoor. Chicken drumsticks are marinated in a mixture of yogurt, ginger-garlic paste, and a blend of aromatic spices like red chili powder, turmeric, garam masala, and cumin. The drumsticks are then skewered and cooked in the tandoor until they are tender and infused with smoky flavors.

Origin and cultural significance: Tandoori Tangri Kebab has its roots in the Punjabi cuisine, where the use of the tandoor is prevalent. The word “tangri” refers to the chicken drumsticks used in this dish. Cooking meat on skewers in the tandoor is a traditional technique that has been used in Indian cuisine for centuries, resulting in succulent and flavorful kebabs.

Recommended sides and accompaniments: Tandoori Tangri Kebab is often served with a side of mint-yogurt chutney, which provides a cooling contrast to the spicy flavors of the chicken. Sliced onions and lemon wedges are also common accompaniments, adding a fresh and tangy element to the dish. A side of naan bread or roomali roti is perfect for scooping up any remaining marinade.

Apart from the aforementioned chicken starters, there are several other delicious options worth trying. Some notable mentions include Chicken 65, a spicy and crispy South Indian starter; Chicken Tikka, succulent boneless chicken pieces marinated in yogurt and spices; and Chicken Lollipop, a visually appealing starter where the meat is pushed down the bone to resemble a lollipop.

Final Take

Indian chicken starters are a testament to the country’s rich culinary heritage and the skillful use of spices and cooking techniques. From the smoky Chicken Angari Tikka to the creamy Chicken Malai Tikka, these appetizers offer a diverse range of flavors and textures that are sure to tantalize your taste buds.

Whether you’re a fan of spicy or mild dishes, there’s an Indian chicken starter that will cater to your preferences. So, the next time you find yourself at an Indian restaurant or planning to host a dinner party, don’t forget to explore these delectable starters and embark on a flavorful journey through Indian cuisine.

When it comes to Indian cuisine, non-vegetarian main courses are a feast for the senses. From the rich and creamy curries of the north to the fiery and tangy dishes of the south, Indian non-veg mains offer a diverse range of flavors and textures that are sure to satisfy even the most discerning meat lovers. In this blog post, we’ll explore some of the most popular Indian non-veg main courses, delving into their unique recipes, regional variations, and the best ways to savor them.

1. Butter Chicken: Recipe and preparation: Butter Chicken, also known as Murgh Makhani, is a classic North Indian dish that features tender chicken chunks cooked in a rich and creamy tomato-based gravy. The chicken is marinated in a mixture of yogurt and spices like cumin, coriander, and garam masala, and then grilled until it develops a nice char. The grilled chicken is then simmered in a buttery tomato gravy that’s flavored with cashew nuts, cream, and a blend of aromatic spices. The result is a dish that’s both indulgent and irresistible.

Origin and cultural significance: Butter Chicken was invented in the 1950s by Kundan Lal Gujral, the founder of the famous Moti Mahal restaurant in Delhi. The dish was created as a way to use up leftover tandoori chicken, which was mixed with a rich and creamy tomato gravy. Today, Butter Chicken is one of the most popular Indian dishes around the world and is a staple on the menus of Indian restaurants everywhere.

Recommended sides and accompaniments: Butter Chicken is best enjoyed with a side of butter naan or garlic naan. The soft and fluffy bread is perfect for scooping up the rich and creamy gravy. A side of jeera rice or steamed basmati rice can also help to balance out the richness of the dish. A cool and refreshing raita made with yogurt and cucumbers can also provide a nice contrast to the spicy flavors of the chicken.

2. Chicken Tikka Masala: Recipe and preparation: Chicken Tikka Masala is a beloved British-Indian dish that features marinated chicken chunks cooked in a spicy and creamy tomato-based gravy. The chicken is first marinated in a mixture of yogurt and spices like cumin, coriander, and paprika, and then grilled until it develops a nice char. The grilled chicken is then simmered in a tomato gravy that’s flavored with onions, garlic, ginger, and a blend of aromatic spices. Cream and cashew nuts are added to the gravy to give it a rich and velvety texture.

Origin and cultural significance: The origins of Chicken Tikka Masala are somewhat disputed, with some claiming that it was invented in Glasgow, Scotland, while others believe that it originated in the Indian subcontinent. Regardless of its origins, the dish has become a beloved staple of British-Indian cuisine and is now enjoyed by millions of people around the world.

Recommended sides and accompaniments: Chicken Tikka Masala is often served with a side of garlic naan or plain basmati rice. The naan is perfect for scooping up the creamy and spicy gravy, while the rice helps to balance out the richness of the dish. A side of cucumber raita or a simple green salad can also provide a refreshing contrast to the bold flavors of the chicken.

3. Fish Tikka Masala: Recipe and preparation: Fish Tikka Masala is a flavorful and aromatic dish that features marinated fish chunks cooked in a spicy and tangy tomato-based gravy. The fish, usually a firm white fish like cod or pollock, is marinated in a mixture of yogurt, lemon juice, and spices like cumin, coriander, and turmeric. The marinated fish is then grilled until it develops a nice char and is cooked through. The grilled fish is then added to a tomato gravy that’s flavored with onions, garlic, ginger, and a blend of spices. Coconut milk is often added to the gravy to give it a rich and creamy texture.

Origin and cultural significance: Fish Tikka Masala is a popular dish in the coastal regions of India, particularly in the states of Goa and Kerala. The use of coconut milk in the gravy reflects the influence of coastal cuisine on the dish. Fish Tikka Masala is a great way to enjoy the flavors of Indian cuisine while also getting a healthy dose of omega-3 fatty acids from the fish.

Recommended sides and accompaniments: Fish Tikka Masala is best enjoyed with a side of steamed basmati rice or a flaky paratha. The rice helps to soak up the flavorful gravy, while the paratha provides a nice contrast in texture. A side of cucumber raita or a simple green salad can also help to balance out the spicy flavors of the dish.

4. Chicken Vindaloo: Recipe and preparation: Chicken Vindaloo is a fiery and tangy dish that hails from the Indian state of Goa. The dish features chicken chunks marinated in a mixture of vinegar, garlic, ginger, and a blend of spices like cumin, coriander, and red chili powder. The marinated chicken is then cooked in a spicy and tangy tomato-based gravy that’s flavored with onions, garlic, and a variety of spices. Potatoes are often added to the dish to provide a nice contrast in texture.

Origin and cultural significance: Chicken Vindaloo has its origins in the Portuguese dish “carne de vinha d’alhos,” which translates to “meat with wine and garlic.” The dish was brought to India by Portuguese colonizers in the 16th century and was adapted to suit local tastes and ingredients. Today, Chicken Vindaloo is a beloved staple of Goan cuisine and is enjoyed by spice lovers around the world.

Recommended sides and accompaniments: Chicken Vindaloo is best enjoyed with a side of steamed basmati rice or a soft and fluffy naan. The rice helps to balance out the spicy and tangy flavors of the dish, while the naan is perfect for scooping up the flavorful gravy. A side of cooling raita or a simple green salad can also provide a nice contrast to the bold flavors of the chicken.

5. Lamb Vindaloo: Recipe and preparation: Lamb Vindaloo is a spicy and tangy dish that’s similar to Chicken Vindaloo but features tender chunks of lamb instead of chicken. The lamb is marinated in a mixture of vinegar, garlic, ginger, and spices like cumin, coriander, and red chili powder. The marinated lamb is then cooked in a fiery tomato-based gravy that’s flavored with onions, garlic, and a variety of spices. Potatoes are often added to the dish to provide a nice contrast in texture.

Origin and cultural significance: Like Chicken Vindaloo, Lamb Vindaloo has its origins in the Portuguese dish “carne de vinha d’alhos” and was adapted to suit local tastes and ingredients in Goa. The use of lamb in the dish reflects the influence of Mughlai cuisine on Goan cooking. Today, Lamb Vindaloo is a popular dish in Goan restaurants and is enjoyed by meat lovers around the world.

Recommended sides and accompaniments: Lamb Vindaloo is often served with a side of steamed basmati rice or a soft and fluffy naan. The rice helps to balance out the spicy and tangy flavors of the dish, while the naan is perfect for scooping up the flavorful gravy. A side of cooling raita or a simple green salad can also provide a refreshing contrast to the bold flavors of the lamb.

6. Rara Gosht: Recipe and preparation: Rara Gosht is a rich and flavorful dish that features tender chunks of lamb cooked in a spicy tomato-based gravy along with minced lamb. The dish is made by first cooking the minced lamb with onions, garlic, ginger, and a blend of spices like cumin, coriander, and red chili powder. The cooked minced lamb is then added to a tomato gravy along with chunks of marinated lamb. The result is a dish that’s both rich and hearty, with a depth of flavor that’s hard to resist.

Origin and cultural significance: Rara Gosht is a popular dish in the northern regions of India, particularly in the states of Punjab and Uttar Pradesh. The dish is often served at special occasions and festivities and is a favorite among meat lovers. The use of both minced lamb and lamb chunks in the dish is said to symbolize the idea of “unity in diversity,” which is a central theme in Indian culture.

Recommended sides and accompaniments: Rara Gosht is best enjoyed with a side of butter naan or garlic naan. The soft and fluffy bread is perfect for scooping up the rich and flavorful gravy. A side of jeera rice or steamed basmati rice can also help to balance out the richness of the dish. A cool and refreshing raita made with yogurt and cucumbers can also provide a nice contrast to the spicy flavors of the lamb.

7. Goan Fish Curry: Recipe and preparation: Goan Fish Curry is a tangy and spicy dish that features tender chunks of fish cooked in a flavorful coconut-based gravy. The fish, usually a firm white fish like kingfish or pomfret, is marinated in a mixture of lime juice and salt. The marinated fish is then added to a gravy made with onions, garlic, ginger, and a blend of spices like cumin, coriander, and turmeric. Coconut milk is added to the gravy to give it a rich and creamy texture, while tamarind paste and kokum (a type of dried fruit) add a tangy and sour note to the dish.

Origin and cultural significance: Goan Fish Curry is a staple of Goan cuisine and reflects the influence of Portuguese colonization on the region’s cooking. The use of coconut milk and seafood in the dish is a hallmark of coastal Indian cuisine. Goan Fish Curry is often served at weddings and other special occasions and is a favorite among seafood lovers.

Recommended sides and accompaniments: Goan Fish Curry is often served with a side of steamed rice or a soft and fluffy sannas (a type of steamed rice cake). The rice helps to soak up the flavorful gravy, while the sannas provide a nice contrast in texture. A side of simple stir-fried vegetables or a refreshing cucumber salad can also help to balance out the rich flavors of the dish.

Conclusion: Indian non-veg main courses are a celebration of the country’s rich culinary heritage and the diversity of its regional cuisines. From the rich and creamy curries of the north to the fiery and tangy dishes of the south, these main courses offer a range of flavors and textures that are sure to satisfy even the most discerning meat lovers. Whether you’re a fan of chicken, lamb, or seafood, there’s an Indian non-veg main course that’s perfect for you. So the next time you’re in the mood for a hearty and flavorful meal, be sure to give one of these delicious dishes a try. Your taste buds will thank you!