Chicken recipes from Indian cuisine
Indian cuisine offers a wide array of chicken recipes, each with its blend of spices and flavours. Here are 10 popular and delicious Indian chicken recipes:
1. Chicken Curry
Ingredients:
- 1 kg chicken pieces
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 2-3 green chillies, slit lengthwise
- 1-inch ginger, grated
- 4-5 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- 3-4 tbsp oil
Method:
1. Heat oil in a pan, add cumin seeds, let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add ginger, garlic, and slit green chillies. Sauté for a couple of minutes.
4. Add tomato puree, turmeric powder, red chilli powder, coriander powder, and salt. Cook until oil separates.
5. Add chicken pieces, coat them well with the masala, and cook for 5-7 minutes.
6. Pour in some water, cover, and simmer until the chicken is tender.
7. Sprinkle garam masala, garnish with chopped coriander leaves, and serve hot with rice or naan.
2. Murgh Makhani
Ingredients:
- 500g boneless chicken pieces
- 2 tbsp butter
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Method:
1. Heat oil in a pan, add chicken pieces, ginger-garlic paste, red chilli powder, and salt. Sauté until chicken is cooked. Set aside.
2. In another pan, melt butter, add tomato puree, and cook until oil separates.
3. Add cooked chicken, garam masala, kasuri methi, and cream. Simmer for a few minutes.
4. Garnish with chopped coriander leaves and serve with naan or rice.
3. Chicken Biryani
Ingredients:
- 1 kg chicken, cut into pieces
- 2 cups basmati rice, soaked for 30 minutes
- 2 onions, thinly sliced
- 1/2 cup yogurt
- 2 tomatoes, chopped
- Whole spices (cinnamon, cardamom, cloves)
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp biryani masala
- Saffron strands soaked in warm milk
- Fresh coriander and mint leaves for garnish
- Ghee/oil
- Salt to taste
Method:
1. Marinate chicken with yoghurt, red chilli powder, turmeric powder, biryani masala, and salt. Set aside for 30 minutes.
2. In a large pot, heat ghee/oil, and add whole spices and sliced onions. Fry until onions turn golden brown.
3. Add marinated chicken and cook until it's almost done. Remove from heat.
4. In another pot, layer half of the cooked chicken and top it with half of the partially cooked rice. Repeat the layering.
5. Sprinkle saffron milk, coriander, and mint leaves. Cover and cook on low heat until rice is done.
4. Chicken Korma
Ingredients:
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1/2 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 cup cashew nut paste
- Fresh coriander leaves for garnish
- Ghee/oil
- Salt to taste
Method:
1. Heat ghee/oil in a pan, add chopped onions, and sauté until golden brown.
2. Add ginger-garlic paste, tomato puree, red chilli powder, turmeric powder, and salt. Cook until oil separates.
3. Add chicken pieces, yoghurt, and garam masala. Cook until the chicken is almost done.
4. Stir in cashew nut paste, simmer for a few minutes, garnish with coriander leaves, and serve with rice or roti.
5. Chicken Masala
Ingredients:
- 1 kg chicken pieces
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2 green chillies, slit lengthwise
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- Fresh coriander leaves for garnish
- Ghee/oil
- Salt to taste
Method:
1. Heat ghee/oil in a pan, add chopped onions and sauté until translucent.
2. Add ginger-garlic paste, and green chillies, and sauté for a couple of minutes.
3. Add chopped tomatoes, red chilli powder, turmeric powder, coriander powder, cumin powder, and salt. Cook until tomatoes soften.
4. Add chicken pieces, and garam masala, and cook until the chicken is tender and the masala thickens.
5. Garnish with chopped coriander leaves and serve hot with rice or roti.
Butter chicken, also known as Murgh Makhani, is a popular and delicious Indian dish known for its rich, creamy, and mildly spiced tomato-based gravy. Here's a traditional recipe to make butter chicken:
6. Butter Chicken Recipe
Ingredients:
For Marination:
- 500g boneless chicken (cut into bite-sized pieces)
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
For Gravy:
- 3 tablespoons butter
- 2 tablespoons oil
- 2 onions (finely chopped)
- 3-4 tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chilli powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 cup heavy cream
- 1 tablespoon honey or sugar (optional)
- Salt to taste
- Kasuri methi (dried fenugreek leaves) for garnish
- Fresh coriander leaves for garnish
Method:
1. Marinating the Chicken:
- In a bowl, mix the yoghurt, ginger-garlic paste, red chilli powder, garam masala, lemon juice, and salt.
- Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1-2 hours or preferably overnight.
2. Cooking the Chicken:
- Preheat the oven to 375°F (190°C).
- Thread the marinated chicken onto skewers or place them on a baking tray. Bake for about 15-20 minutes or until the chicken is cooked through. You can also grill or pan-fry the chicken until it's slightly charred.
- Once cooked, remove the chicken and set it aside.
3. Preparing the Gravy:
- Heat a pan or skillet and add butter and oil.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.
- Pour in the tomato puree, red chilli powder, garam masala, coriander powder, and salt. Cook the mixture until the oil starts to separate from the sides.
4. Bringing It Together:
- Add the cooked chicken pieces to the gravy and stir well to coat.
- Pour in the heavy cream and honey or sugar (if using). Mix gently and simmer for a few minutes on low heat.
- Crush the kasuri methi between your palms and sprinkle it over the chicken. Stir gently.
- Garnish with fresh coriander leaves.
Serve the butter chicken hot with naan, rice, or roti. It's a delightful dish enjoyed for its creamy texture and wonderful flavours. Adjust the spices according to your taste preferences.
These Indian chicken recipes offer a delightful range of flavours and are perfect for enjoying with various accompaniments like rice, roti, or naan. Enjoy preparing and savouring these delicious dishes!
7. Chicken Chettinad
Ingredients:
- 500g chicken
- 1 onion, finely chopped
- 1/2 cup grated coconut
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 1 tsp black pepper
- 1 tsp fennel seeds
- 1/2 tsp cloves
- 1 tsp coriander seeds
- Curry leaves
- 2 tbsp oil
- Salt to taste
Method:
1. Dry roast black pepper, fennel seeds, cloves, and coriander seeds. Grind them into a fine powder.
2. Heat oil and sauté chopped onions until golden brown. Add ginger-garlic paste, and curry leaves.
3. Add chopped tomatoes, and cook until soft. Add grated coconut and ground spice powder.
4. Add chicken pieces, and salt, and cook until the chicken is tender.
Calories per serving: Approximately 250-300 calories.
4. Tandoori Chicken
Ingredients:
- 500g chicken pieces
- 1 cup yogurt
- 2 tbsp tandoori masala
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- Lemon juice
- Salt to taste
Method:
1. Make deep cuts in the chicken pieces. Marinate chicken with yoghurt, tandoori masala, red chilli powder, ginger-garlic paste, turmeric, lemon juice, and salt for at least 2 hours.
2. Preheat oven to 375°F (190°C). Grill the chicken in the oven until fully cooked and slightly charred.
Calories per serving: Approximately 250-300 calories.
8. Chicken Tikka
Ingredients:
- 500g boneless chicken
- 1/2 cup yogurt
- 2 tbsp lemon juice
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp paprika
- 1 tbsp ginger-garlic paste
- Salt to taste
Method:
1. Cut chicken into cubes. Marinate with yoghurt, lemon juice, cumin powder, coriander powder, paprika, ginger-garlic paste, and salt for 2 hours.
2. Thread chicken onto skewers. Grill or cook in a pan until done.
Calories per serving: Approximately 200-250 calories.
9. Kerala Chicken Curry
Ingredients:
- 500g chicken
- 1 onion, finely chopped
- 1/2 cup coconut milk
- 1 tsp mustard seeds
- Curry leaves
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
- Salt to taste
Method:
1. Heat oil, add mustard seeds, curry leaves, and chopped onions. Sauté until onions turn golden brown.
2. Add ginger-garlic paste, turmeric powder, coriander powder, and cook for a few minutes.
3. Add chicken pieces, and salt, and cook until chicken is tender. Add coconut milk and simmer for a few more minutes.
Calories per serving: Approximately 300-350 calories.
10. Chicken 65
Ingredients:
- 500g boneless chicken
- 2 tbsp cornflour
- 1 tbsp red chilli powder
- 1 tbsp ginger-garlic paste
- 1 egg
- Curry leaves
- Oil for deep frying
- Salt to taste
Method:
1. Cut chicken into small pieces. Marinate with cornflour, red chilli powder, ginger-garlic paste, beaten egg, and salt for 1 hour.
2. Heat oil and deep fry marinated chicken pieces until crispy and golden brown.
3. Garnish with curry leaves and serve.
Calories per serving: Approximately 300-350 calories.
Please note that the calorie counts are approximate and can vary based on portion sizes and specific ingredients used. Adjustments can be made according to dietary preferences and requirements.
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