Indian Chicken Recipes: If chicken is your favorite meat, there are lip-smacking options for you to go all out. Here are our best Indian chicken recipes you can try at home.
Amritsari Chicken Masala:
Amritsari Chicken Masala is an authentic North Indian dish made with a unique thick and creamy Amritsari gravy flavored with heavy cream, butter and fresh tomatoes. Also known as Chicken Makhani or Murgh, this dish is a very popular recipe in Indian restaurants. The unique color of the gravy is due to the tomato puree. This delicious dish doesn’t require many ingredients or Indian spices, so it’s easy to make at home.
Ingredients:
For Marination:
- 500 gms chicken
- 2 tsp ginger garlic Paste
- 3 tsp curd
- 1 tsp lemon Juice
- 1 tsp vinegar
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chilli powder
- 1 tsp salt
- 2 tsp onion, chopped
For Gravy:
- 2 tsp butter
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder, chopped
- 1 tsp ginger
- 1/2 cup water
- 1 tsp salt
- 1 Green chilli
- 6 Tomatoes
- 1/2 tsp sugar
- 3 tsp butter
- 3 tsp cream
Procedure:
Marination:
- Put the chicken in a large bowl.
- Add the ginger garlic paste, curd, lemon juice, vinegar, coriander powder, cumin powder, paprika powder, salt and chopped onion to the chicken.
- Mix all ingredients well.
- Set aside to marinate for 2 hours.
For the gravy:
- Take butter in a hot pan and add red chili powder.
- Fry them in a pan. Amritsari Chicken Masala
- Add coriander powder, cumin powder and minced ginger. Amritsari Chicken masala
- Saute them well. Amritsari Chicken Masala
- Add water to the pan and stir properly. Amritsari Chicken Masala
- Add salt, green chilli, tomato and sugar. Mix well. Amritsari Chicken Masala
- Put the butter in another hot skillet and spread it along the sides. Amritsari Chicken Masala
- Put the marinated chicken into the pot. Amritsari Chicken Masala
- Fry the chicken in butter. Amritsari Chicken Masala
- Cover the pot and let the chicken cook. Amritsari Chicken Masala
- Open the lid and check to see if the chicken is golden brown and the butter has subsided. Amritsari Chicken Masala
- Add the cooked tomato juice to the chicken and mix well. Amritsari Chicken Masala
- cover the pot again and cook for a while. Amritsari Chicken Masala
- Now open the lid and add cream to the gravy. Amritsari Chicken Masala
- Mix well. Amritsari Chicken Masala
- Serve hot, drizzled with butter, cilantro and green chillies.
Teekha Murgh:
Tender chicken pieces infused with the finest Indian spices. Fiery and tangy, this is one of our all time classic chicken recipes. Spicy Chicken is a must at any dinner party because it’s incredibly tasty and can instantly spice up any dinner menu. Don’t miss the fireworks on the plate!
Ingredients:
- 75 Ml Mustard oil
- 1 tsp Onion seeds (kalonji)
- 1 tsp Fennel seeds (saunf)
- 2 tbsp Garlic, chopped
- 200 gms Onion, chopped
- 150 gms Tomatoes, chopped
- 1 tsp Ginger, chopped
- 2-3 Green chillies
- 2 tbsp Curry leaves
- 1 kg Chicken leg (cubes, boneless)
- 1 tbsp Tomato paste
- 1 tbsp Red chili powder
- 1 tsp Black pepper (crushed)
- 1 tsp Cumin powder, roasted
- to taste Salt
- A pinch of Black salt
- 20 gms Fresh coriander leaves
- 10 gms Mint Leaves
Procedure:
- Heat mustard oil in a pan. Add onion seeds and fennel seeds. Once they release their flavors, add the chopped garlic. Fry for a while.
- Add the chopped onion, tomato, ginger and green chilli. Saute until the onion turns brown.
- Meanwhile, fry curry leaves and crush.
- Add boneless chicken pieces, tomato sauce and stir for a while.
- Add other dry spices and mix well.
- Cook over low heat and cover for about 10 minutes.
- Add crushed curry leaves and mix well.
- Garnish with fresh cilantro and mint.
Kerala Chicken Roast:
A fried chicken recipe full of aromatic and spicy spices. This dish brings out the authentic South Indian spices of the dish. You can serve this dish as a delicious side dish for a dinner party. It goes well with rice and any Indian bread of your choice.
Ingredients:
For the marination:
- Chicken
- 1/4 tsp Turmeric powder
- 1/4 tsp Chilli powder
- 1/4 tsp Coriander powder
- 1 tsp Vinegar/lemon juice
- 5 Garlic cloves
- 3-5 Green chillies
- to taste Salt
For roasting:
- 3 medium Onions
- 1 large Tomato (pureed), blanched
- 2 Green chillies (slit)
- 3 sprigs Curry leaves
- 1/4 tsp Garam masala powder
- 1/4 tsp Pepper powder
- 1 Lemon (juiced)
- Oil
Procedure:
- Clean chicken and cut into medium sized pieces. Marinate all ingredients into a paste. Marinate the chicken pieces with this paste and let it stand for an hour.
- Slice the onion into thin slices and fry in hot oil. Drain them and set aside.
- Fry the chicken pieces properly in the same oil until almost done. Cover the pot so the chicken doesn’t brown but cooks in it. Drain them and set aside.
- Heat 2 tablespoons of oil in another pan (you can use the same oil we used to fry chicken nuggets. This will add more flavor). Add chopped green chillies and curry leaves. Fry for 1 minute.
- Add tomato puree/paste and fry for 1 minute. Now add the prepared chicken and roast until dry.
- Make sure all chicken pieces are coated with tomato sauce.
- Sprinkle it with curry powder and pepper and mix well.
- Add lemon juice and mix well. Check the salt. Add a little more if needed. Now add the fried onions and stir well.
- The delicious Kerala chicken is ready.
Spicy Tangy Kadhai Chicken:
Chicken cooked with spices, jaggery and tamarind. Definitely a delicious option to cook at home for a dinner party. Filled with mouth-watering spices and an irresistible aroma, served with steamed rice or buttery garlic naan!
Ingredients:
- 1 Kg chicken (cut into 10 pieces)
For the powder:
- 1 tbsp black peppercorns
- 1 tbsp fennel (Saunf)
- 1 Cinnamon stick
For the marinade:
- 2 tsp oil
- 2 tbsp spice paste
- 2 tsp red chilli powder
- 2 tsp coriander powder
- to taste salt
- 2 tsp turmeric powder
- 2 tsp pepper-fennel powder
- 3 1/2 tbsp tamarind extract
- 1/2 Lemon (juiced)
- 1 tsp jaggery
For the spice paste:
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- to taste salt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp ginger-garlic paste
For the stir fry:
- 1 tsp oil
- 1 onion (diced)
- 1/2 red bell pepper( diced)
- 1 green chilli
Others:
- 2 tsp oil (to sear the chicken)
- for garnishing spring onions with greens
- to garnish for garnishing ginger, julienne
- for garnishing lemon juice
Procedure:
Prepare the powder:
- Dry roast black peppercorns, anise and cinnamon. Grind with a mortar and pestle.
Prepare the Spice Sauce:
- Mix all ingredients together.
Prepare the marinade:
- In a pan add 2 tsp oil and 2 tbsp spice paste. saute. Turn off the fire.
- Add red chili powder, coriander powder, salt, turmeric powder, pepper fennel powder, tamarind extract, 1/2 lemon juice and jaggery.
- Marinate the chicken with this marinade for 30 minutes.
Prepare the stir fry:
- Add oil to a pan.
- Add the onion, bell pepper and green chili. Fry for 2 minutes. set aside.
Main preparations:
- Add oil to a pan and fry the chicken on both sides.
- Add 1-1 1/2 cups of water. Cover and cook chicken for 25-30 minutes.
- Add the fried vegetables. Stir well.
- Garnish with scallions, shredded ginger and lemon juice.
- Serve with rice or paranthas.
Methi Murgh:
This is a treat for chicken lovers. Chicken and meth go so well together in this delicious dinner party dish. Serve this delicious chicken recipe for dinner with any Indian bread of your choice.
Ingredients:
- To prepare:
- 450 gram chicken breast (boneless/without bone, cut into 2 inch cubes)
- 220 gram fresh fenugreek (methi)
- For Pre-marinade:
- to taste salt
- 2 tsp lemon juice
- 1 tsp white pepper
- 5 gram ginger paste
- 10 gram garlic paste
- 3 gram freshly ground black peppercorns
- 5 tbsp mustard oil
- 1 tsp cumin seeds (jeera)
- 20 gram garlic, finely chopped
- 60 gram onions, finely chopped
- to taste salt
- 5 gram ginger , finely chopped
- 2 medium green chilles, finely chopped
- 125 gram yogurt (whisk well)
- A pinch of black cardamom powder
- A pinch of cinnamon powder
- 20 gram coriander leaves, finely chopped
- 1 tsp lemon juice
- 1 inch piece ginger, julienne
Procedure:
- Wash the chicken and shake dry. Remove to a bowl. Add the ingredients before marinating, mix well and set aside.
- Cut the raw fenugreek into pieces, sprinkle with salt, and rub the leaves in a bowl with your hands.
- Leave on for 5 minutes, then wash under running water until all salt is removed. (This is done to reduce the bitterness of the fenugreek). Shake dry and set aside.
- Add mustard oil to a pan and heat over high heat until the oil starts to smoke. Reduce heat until it stops smoking and oil reaches medium temperature. Add the cumin, stir, add the chopped garlic, and continue to stir until the garlic is light golden brown. Add the onion, reduce the heat to medium and roast until golden brown.
- Add the fenugreek on top and continue to stir and toast (about 4-5 minutes) until you can see oil on the sides. Then add the ginger and green chillies, stir, add the yogurt, and bake until the moisture has reduced and oil appears on the sides.
- Add chicken, turn to high heat and cook for 2-3 minutes, then turn to medium heat and continue to cook until the chicken is fully cooked and oil comes out from both sides.
- Add cardamom and cinnamon powder, coriander leaves, lemon juice, stir and remove from heat.
- Serve in a bowl, garnish with shredded ginger and whipped cream (optional).
Chicken Keema:
Here we share with you some great tips to make quick Keema recipes faster. In less than 30 minutes, you can have your dish ready for lunch or dinner.
Ingredients:
- 200 gms Minced Chicken
- 2 Onion (sliced)
- 2 Tomatoes (Sliced)
- 1 Bay Leaf
- 1 inch Cinnamon stick
- 3-4 Cardamoms
- 4-5 Peppercorns
- 4-5 Cloves
- 1 tbsp Ginger-garlic paste
- Salt to taste
- 1/2 tsp Turmeric
- 1/2 tsp Cumin powder
- Coriander leaves for garnishing
- 2 tbsp Curd
Procedure:
- Toast all the spices in ghee.
- Add onion and fry until browned. Add the ginger garlic paste and fry for a minute.
- Add tomato slices, salt and spice powder and fry until the tomatoes are mushy.
- Add the curd and fry for a minute. Add the minced chicken, cover and cook.
- Sprinkle with coriander leaves and serve.
