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10 Famous Indian Chicken Recipes

Indian cuisine

Indian cuisine is world famous for its diverse taste and use of a varied range of spices. Indian food is cooked by using a wide range of spices which gives a pallet of flavor like sweet, sour, tangy and hot. As India has a diverse culture so as food. The taste of Indian recipes changes with geographical shifts. This can be categorized according to the state of origin such as Marathi Cuisine, Rajasthani Cuisine, North Indian cuisine, South Indian cuisine etc. Every state has developed a unique taste through their recipes and is popular throughout the world.

If we talk about the spices used in Indian cooking then we are on the right path. Most of the spices used in Indian cooking have medicinal properties, such as turmeric, black pepper, cardamom, clove, and cinnamon are used in Indian cuisine which is also known for its benefits.

Benefits of Chicken

Chicken tops the list of non-vegetarian throughout the world, apart from its taste and easy availability here are some nutritional facts of chicken. Chicken is a high source of protein and is high on amino acids,  it also a source of iron, phosphorus, selenium, vitamin A, B2, B3, B5, B6, B7, B12, zinc. Chicken is low in calories, cholesterol, sodium, and fat

10 famous Chicken recipes

Here we will discuss 10 famous Indian chicken recipes from different parts of India. India is versatile in its people as well as food.

  • Chicken Butter Masala:

Making its mark in North Indian cuisine, Butter chicken is rich in taste, creamy and tangy with the taste of tomato sauce used in it. It could be customized as per the preference of hot or mild.


Marinate the chicken is 3-5 hours with lemon juice and yogurt and spice mix. The spices may include garam masala, ginger and garlic paste, black pepper, coriander, cumin, turmeric, and chili powder.

The marinated chicken pieces are cooked on a frying pan or can be grilled as well. It is served in a mild curry sauce that includes butter. The sauce is a tomato based sauce that is cooked until smooth and when much of the water has evaporated. There are many variations on the composition and spicing of the sauce. Important ingredients for this recipe is yogurt, cream, cashew, fenugreek leaves and tom

  • Kosha Mangsho

This recipe is Bengal’s masterpiece. Every household in West Bengal is well attached to this recipe. In this recipe, the chicken pieces are cooked in mustard oil with onion, ginger, and garlic. Powdered spices are used such as turmeric, chili, and cumin and garam masala. Potatoes are a must to this recipe to enhance its taste with a stew-like curry.


Add mustard oil to a frying pan, add sliced onion, ginger and garlic paste and add the chicken pieces. Cook in combination with other dry spices and add fried potatoes to it. There is no or little use of water in this recipe.

  • Chicken Tandoori

This is a North Indian dish prepared by marinating the chicken in yogurt and other spices and cooked whole (mostly) in an oven. It is rich in taste and serves as a side dish as its texture is dry.


Make deep cuts on the chicken and add lemon juice to it and keep aside for 30 minutes.  Later combine yogurt with the spice mix and marinate the chicken overnight. Preheat the oven on medium-high heat and cook until done.

  • Chicken Bhuna Masala

This recipe is famous for its effortless preparation. It is a very flavorful recipe. It involves only chopped ingredients and no paste is required. As the name implies, ‘bhuna’ means fried, the chicken is fried with spices and other ingredients and no water is added to this recipe.


Chop Ginger, garlic, onion, tomatoes, green chili, and coriander leaves. Add while garam masala along with chopped onion and other ingredients and fry till golden brown. After the color changes add chicken pieces to it and stir fry. Later add yogurt and other dry spices and finish it with adding dried fenugreek leaves.

  • Chicken Chettinad

Chicken Chettinad is a classic South Indian recipe. It consists of chicken marinated in yogurt, turmeric and a paste of red chilies, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds black pepper, ground nuts, onion, and garlic.


Preparation of this recipe includes a dry roast of whole making a smooth paste out of it. Add oil to a pan, add chicken and fry and then add tomatoes along with other ingredients and add the ground paste and curry leaves. Add some water and cook till the gravy turns to thicken the chicken becomes tender.

  • Kadhai Chicken

Kadhai chicken is famous for its spicy taste. In the Indian version of this recipe, capsicum and onion is used. And it got its name as it is made in a kadhai (wok).


Roast cumin seeds and dry red chilies and ground them with garam masala.  Add ginger garlic paste to a karhai and fry, later add chicken, tomatoes, and cashew and cook until done. Add crunchy fried capsicum and onion to finish and garnish with coriander leaves and slit green chilies.

  • Dahi Chicken:

It is a low-fat chicken curry with yogurt as a base ingredient. It famous for its subtle taste and is white in color.


Marinate chicken with yogurt, dry masalas like cumin powder, red chili powder, garam masala powder etc and keep aside for 30 mins. Add oil to a pan and add ginger garlic paste to it, add chopped onion and sauté. Put chicken into it and add tomatoes. Keep cooking till the gravy thickens and finally garnish with coriander leaves.

  • Afghani Chicken:

Chicken Afghani is known for its mild spicy and lip-smacking flavors. Made with the goodness of cream, whisked eggs, and lime juice, it makes a perfect flavorsome chicken dish.


Make deep cuts all over the chicken pieces and yogurt, lime juice, ginger garlic paste, cream, cardamom, cashew, paste, salt pepper, and oil. Rub the chicken thoroughly with the mix and marinate it for 3 to 4 hours. Set the oven on medium to high and cook until golden brown. It can also be cooked on a stove.

  • Chicken Korma

Chicken korma is prepared with vegetables and yogurt or cream as its base, spices, and the stock is used for the gravy. This dish has a very subtle taste and is good for mild spice eaters.


Cut chicken into small pieces and add ginger garlic paste, yogurt, tomato puree, and other spices and marinate it for 2 to 3 hours. Add oil to a pan and add chopped onion. After the onion changes color add the mixture and cook until the chicken is tender. Add cream for a smooth texture.

  1.  Chicken Reshmi Kebab

Chicken kebab is a great starter which has originated from Mughlai cuisine. It is served with chutney. Kebabs are mainly boneless piece of chicken marinated in thick gravy and roasted in tandoor or oven. One of the variety of kebabs is called Chicken Reshmi Kebab.


Cut small chunks of boneless chicken. Prepare a thick marinate using cashew and almond paste, yogurt and cream. Refrigerate the marinated chicken for 2 to 3 hours or overnight. Arrange the chicken in a skewers and grill for 15 mins. It can be cooked in oven or charcoal.