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Indian food recipes - Food and cooking blog

Chicken Recipes

From creamy butter chicken to spicy curries and aromatic biryanis

Indian chicken recipes showcase the incredible diversity of our culinary traditions. From the rich, creamy Butter Chicken of Punjab to the fiery Chettinad Chicken of Tamil Nadu, each region has developed its own signature preparations.

Chicken is one of the most versatile proteins in Indian cooking, adapting beautifully to various cooking methods - whether it's slow-cooked in aromatic gravies, grilled as tikka, or layered in fragrant biryani. The key to great Indian chicken dishes lies in the marinade and the masala.

Traditional recipes often call for marinating chicken in yogurt with spices, which tenderizes the meat and infuses it with flavor. The "bhuna" technique - cooking the masala until oil separates - is essential for achieving that authentic restaurant-style taste at home.

Regional specialties from across India
Quick curries for busy weeknights
Restaurant-style recipes made easy
Healthy grilled and tandoori options

Chicken Recipes Recipes

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Cooking Tips for Chicken Recipes

1

Marinate chicken for at least 2 hours, overnight is best

2

Bring chicken to room temperature before cooking

3

Cook masala until oil separates for rich flavor

4

Use bone-in chicken for more flavorful curries

Frequently Asked Questions

How do I make chicken curry less oily?

Use skinless chicken pieces and reduce oil to 2-3 tablespoons. The yogurt in marinades adds richness without excess fat. You can also skim off oil that rises to the surface after cooking.

What's the difference between chicken tikka and tandoori chicken?

Chicken tikka uses boneless pieces while tandoori chicken uses bone-in pieces, typically a whole chicken or leg quarters. Both use similar yogurt-based marinades and are traditionally cooked in a tandoor (clay oven).

How can I make my chicken curry taste like restaurant style?

The secrets are: marinating in yogurt, cooking the onion masala until deep brown, using kasuri methi (dried fenugreek leaves), and finishing with cream and butter. Also, letting the curry rest for 30 minutes before serving allows flavors to meld.

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