North Indian non vegetarian food

 North Indian non vegetarian food

The Muslim Mughals carried a rich culinary heritage with them that comprised a variety of non-vegetarian foods. They developed several famous North Indian non-vegetarian foods including biryanis, kebabs, and curries by introducing new spices, ingredients, and cooking methods.The Indus Valley Civilization, which existed between 2500 and 1500 BCE, is the origin of the vast and storied culinary legacy known as North Indian cuisine. Various invasions and migrations, such as those of the Mughals, Turks, and Afghans, have influenced North Indian cuisine over the years. The food now combines a wide range of flavors, ingredients, and cooking methods.

1.Butter Chicken

Butter chicken is a popular North Indian dish that consists of boneless pieces of chicken that have been marinated in a mixture of yoghurt and spices and then cooked in a tomato-based creamy sauce with a touch of butter. The dish is often finished with a sprinkle of fresh coriander leaves and is typically served with rice or naan bread. The sauce is what really sets butter chicken apart from other chicken curries. The sauce is rich and creamy, with a slightly sweet and tangy taste from the tomatoes, and a hint of spice from the various spices used in the marinade. The chicken is tender and succulent, and it soaks up all the flavours of the sauce, resulting in a truly delicious and satisfying meal.

                                               

 

 

2.Chicken Tikka Masala

Chicken tikka masala is a popular North Indian dish that consists of boneless pieces of chicken that have been marinated in a mixture of yoghurt and spices, and then grilled or baked until tender and juicy. The sauce is what really sets chicken tikka masala apart from other chicken curries. It is rich and creamy, with a slightly tangy and slightly sweet taste from the tomatoes, and a hint of spice from the various spices used in the sauce. The chicken is then added to the sauce, allowing it to absorb all of the flavours of the sauce.

                                      

3. Amritsari Chicken

A well-known dish from North India called Amritsari chicken was created in the Punjabi city of Amritsar. Chicken chunks are marinated in yogurt with a blend of spices, including ginger, garlic, coriander, cumin, and garam masala. After being coated in gram flour (also known as chickpea flour) batter, the chicken is deep-fried till golden brown and crispy. The outcome is a tasty dish that is flavorful, crispy on the outside, and juicy on the inside. The chicken is flavorful and nuanced due to the marinade's spices, and the gram flour batter adds a delightful crunch. 

                                                               

  4.Chicken Malai tikka                                                                                                                 Unboned pieces of chicken are marinated in a mixture of cream, yoghurt, and spices including ginger, garlic, coriander, cumin, and garam masala in the meal known as "chicken malai tikka," which is popular in North India. After that, the chicken is grilled or baked until juicy and tender with a faint sear on the outside. The thick, creamy marinade used to prepare chicken malai tikka gives the meat a delicate, juicy texture and a mild, yet savory flavor. The marinade's spices give the chicken a delicate, fragrant flavor, and the cream and yoghurt add a delicate sweetness and tang.

5.The Galouti Kebab

A well-known cuisine from North India called galouti kebab was created in Lucknow, which is located in the state of Uttar Pradesh. This particular style of kebab is created from finely minced meat, usually lamb, that has been marinated in a blend of spices, including ginger, garlic, cardamom, cinnamon, and cloves. Galouti kebab has a modest heat level and a rich, aromatic flavor that are perfectly matched. The kebab's texture is so soft that it almost melts in your tongue. Typically, the dish is served lemon wedges, sliced onions, and mint chutney.

       6.The Yakhni Pulao                                                                                                                          

 A savory rice dish called yakhni pulao was first developed in the Kashmir area of northern Pakistan and India. Basmati rice is cooked in a flavorful broth prepared from meat, usually lamb, and a variety of aromatic spices. Anyone who like aromatic rice meals with a subtle and complex flavor will love yakhni pulao, which is a hearty and delicious dish. It is a well-known dish in Indian and Pakistani cuisine and a must-try for anybody interested in learning more about the diverse culinary traditions of these countries.