Diwali Non-Veg Specialties: The Complete Festive Feast Guide with Chicken, Tandoori & Coastal Recipes
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Celebrate Diwali with a Non-Veg Feast Worth Remembering
Diwali is India's grandest festival — and for non-vegetarian households, it's the occasion to pull out all the stops. From smoky tandoori starters to rich chicken curries and coastal Malvani specialties, a Diwali non-veg spread is a celebration of India's most festive flavours. This guide gives you complete recipes for 5 showstopper dishes, a menu planning guide, and the exact Phoran spices that make each one exceptional.
The Diwali Non-Veg Menu — A Complete Feast Plan
A well-planned Diwali non-veg spread covers three courses:
- Starters: Tandoori Chicken, Chicken Tikka
- Mains: Chicken Masala Curry, Malvani Chicken
- Rice: Chicken Biryani
All five can be prepped in advance — marinades the night before, curries the morning of, biryani 2–3 hours before serving. This guide covers each one.
Recipe 1: Tandoori Chicken — The Diwali Showstopper
Serves 4 | Marination: overnight | Cook time: 25 minutes
Ingredients:
- 1 whole chicken (about 1.2kg), cut into 8 pieces, skin removed
- 1 cup thick yoghurt
- 2 tbsp Phoran Tandoori Masala
- 1 tbsp ginger-garlic paste
- 1 tsp Phoran Kashmiri Red Chilli powder
- 1 tbsp oil, juice of 1 lemon, salt to taste
- Butter for basting
Method: Score chicken pieces deeply with a knife. Mix all marinade ingredients, coat chicken thoroughly. Marinate overnight in the fridge. Grill at 220°C for 20–25 minutes, turning once, basting with butter in the last 5 minutes. Finish under the broiler/grill for 2–3 minutes for char. Serve with green chutney, onion rings, and lemon wedges.
Pro tip: The overnight marinade is non-negotiable for tandoori — the yoghurt tenderises the chicken and the spices penetrate to the bone. See our Chicken Tikka Masala recipe for the same marinade technique applied to a curry.
Recipe 2: Chicken Tikka — The Perfect Starter
Serves 4 | Marination: 4 hours | Cook time: 15 minutes
Ingredients:
- 600g boneless chicken thighs, cut into 4cm cubes
- ¾ cup thick yoghurt
- 1½ tbsp Phoran Tandoori Masala
- 1 tsp Phoran Kashmiri Red Chilli powder
- 1 tbsp ginger-garlic paste
- 1 tbsp oil, juice of ½ lemon, salt to taste
Method: Marinate chicken minimum 4 hours. Thread on skewers. Grill at 220°C for 14–16 minutes, turning halfway, until charred at edges. Alternatively, cook in an air fryer at 200°C for 14 minutes. Serve immediately as a starter.
Recipe 3: Chicken Masala Curry — The Festive Main
Serves 4–6 | Total time: 50 minutes
Ingredients:
- 1kg chicken, curry cut
- 3 large onions, finely chopped
- 4 medium tomatoes, pureed
- 2 tbsp Phoran Chicken Masala
- 1 tbsp ginger-garlic paste
- 1 tsp Phoran Kashmiri Red Chilli powder
- 1 tsp Phoran Coriander powder
- ½ tsp Phoran Turmeric
- 3 tbsp oil or ghee
- ½ tsp Phoran Garam Masala (finishing)
- Fresh coriander, salt to taste
Method: Heat oil, cook onions until deep golden (15–18 min). Add ginger-garlic paste, cook 3 min. Add coriander, turmeric, Kashmiri chilli — stir 1 min. Add tomato puree, cook until oil separates (10–12 min). Add chicken, stir well on high heat 5 min. Add 1 cup water, cover and cook on medium heat 20–25 min until chicken is cooked through. Finish with Phoran Chicken Masala and garam masala off the heat. Garnish with coriander.
Recipe 4: Malvani Chicken — The Coastal Showpiece
Serves 4 | Total time: 55 minutes
Malvani cuisine from the Konkan coast of Maharashtra is one of India's most distinctive regional styles — coconut-based, deeply spiced, and intensely aromatic. This is the dish that will make your Diwali spread unforgettable.
Ingredients:
- 800g chicken, curry cut
- 1 cup fresh grated coconut (or desiccated coconut soaked in warm water)
- 2 tbsp Phoran Malvani Masala
- 2 medium onions, finely chopped
- 3 medium tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp Phoran Kashmiri Red Chilli powder
- 3 tbsp oil, salt to taste
- Fresh coriander to garnish
Method: Dry-roast coconut until golden (3–4 min). Blend with ½ cup water to a smooth paste. Heat oil, cook onions until golden. Add ginger-garlic paste, cook 2 min. Add tomatoes, cook until mushy. Add Kashmiri chilli and Malvani Masala, stir 2 min. Add chicken, cook on high heat 5 min. Add coconut paste and 1 cup water. Simmer covered 25–30 min. Garnish with coriander. Serve with rice or bhakri.
Recipe 5: Chicken Biryani — The Feast Centrepiece
For the complete biryani recipe with exact spice ratios and dum technique, see our Complete Guide to Biryani Masala — the definitive resource for Diwali biryani.
Diwali Feast Timeline — How to Plan Your Cooking
- Night before: Marinate tandoori chicken and tikka. Prep onion-tomato masala base for curries.
- Morning of Diwali: Cook chicken masala curry and Malvani chicken. Both improve with time.
- 3 hours before: Start biryani. Soak rice, prep masala.
- 1 hour before: Grill tandoori chicken and tikka. Rest 10 minutes before serving.
- At serving time: Reheat curries with a splash of water. Open biryani dum. Plate starters.
Frequently Asked Questions
Can I make these dishes ahead of time for Diwali?
Yes — chicken masala curry and Malvani chicken both improve overnight as the spices deepen. Refrigerate and reheat gently with a splash of water. Tandoori and tikka are best grilled fresh but can be marinated 24 hours in advance. Biryani can be made 2–3 hours ahead and kept warm in the sealed dum pot.
Which Phoran masalas do I need for a complete Diwali non-veg spread?
The four essentials: Tandoori Masala (for starters), Chicken Masala (for the main curry), Malvani Masala (for the coastal dish), and Biryani Masala (for the rice centrepiece). Our combo pack covers all four.
How do I get the deep red colour on tandoori chicken without artificial colour?
Use Phoran Kashmiri Red Chilli powder generously — it gives the vibrant orange-red colour with mild heat. Add 1–2 tsp to the marinade. The colour deepens further during grilling. No artificial colour needed.
What's the best way to serve a Diwali non-veg spread?
Serve starters (tandoori, tikka) first with chutneys and drinks. Then bring out the mains (chicken masala, Malvani chicken) with the biryani as the centrepiece. See our chutney guide for the perfect accompaniments.
