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 true North Indian dish made with a interesting thick and rich Amritsari sauce flavored with overwhelming cream, butter and new tomatoes. Too known as Chicken Makhani or Murgh, this dish could be a exceptionally well known formula in Indian eateries. The one of a kind color of the sauce is due to the tomato puree. This scrumptious dish doesn’t require numerous ingredients or Indian flavors, so it’s simple to create at domestic.
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 expansive bowl.
- Include the ginger garlic glue, curd, lemon juice, vinegar, coriander powder, cumin powder, paprika powder, salt and chopped onion to the chicken.
- Blend all fixings well.
Set aside to marinate for 2 hours.
For the gravy:
- Take butter in a hot skillet and include ruddy chili powder.
- Fry them in a skillet. Amritsari Chicken Masala
- Add coriander powder, cumin powder and minced ginger. Amritsari Chicken masala
Saute them well. - Amritsari Chicken Masala
Include water to the dish and blend legitimately. - Amritsari Chicken Masala
Add salt, green chilli, tomato and sugar. Blend 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 top and check to see on the off chance that the chicken is brilliant brown and the butter has died down.
- Amritsari Chicken Masala
Add the cooked tomato juice to the chicken and blend well. - Amritsari Chicken Masala
cover the pot once more and cook for a whereas. - Amritsari Chicken Masala
Presently open the cover and include cream to the sauce. - Amritsari Chicken Masala
Blend well. Amritsari Chicken Masala
Serve hot, sprinkled 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 measured pieces. Marinate all fixings into a glue.
- Marinate the chicken pieces with this glue and let it stand for an hour.
- Slice the onion into lean cuts and sear in hot oil. Deplete them and set aside.
- Broil the chicken pieces appropriately within the same oil until nearly done. Cover the pot so the chicken doesn’t brown but cooks in it. Deplete them and set aside.
- Warm 2 tablespoons of oil in another skillet (you’ll be able utilize the same oil we utilized to sear chicken chunks. This will include more flavor).
- Include chopped green chillies and curry clears out. Broil for 1 diminutive.
- Include tomato puree/paste and broil for 1 diminutive. Presently include the arranged chicken and cook until dry.
- Make beyond any doubt all chicken pieces are coated with tomato sauce.
- Sprinkle it with curry powder and pepper and blend well.
- Include lemon juice andblend well. Check the salt. Include a small more in the event that required. Presently include the fried onions and blend well.
- The scrumptious Kerala chicken is prepared.
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 new 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 crisply ground
- dark 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 squeeze of dark cardamom powder
- A squeeze of cinnamon powder
- 20 gram coriander takes off, finely chopped
- 1 tsp lemon juice
1 inch piece ginger, julienne
Procedure:
- Wash the chicken and shake dry. Evacuate to a bowl.
- Include the fixings some time recently marinating, blend well and set aside.
- Cut the crude fenugreek into pieces, sprinkle with salt, and rub the clears out in a bowl together with your hands.
- Take off on for 5 minutes, at that point wash beneath running water until all salt is expelled. (This is often done to diminish the severity of the fenugreek). Shake dry and set aside.
- Include mustard oil to a dish and warm over tall warm until the oil begins to smoke.
- Diminish warm until it stops smoking and oil comes to medium temperature. Include the cumin, mix, include the chopped garlic, and proceed to blend until the garlic is light brilliant brown.
- Include the onion, decrease the warm to medium and broil until brilliant brown.
- Include the fenugreek on beat and proceed to mix and toast (around 4-5 minutes) until you’ll be able see oil on the sides.
- At that point include the ginger and green chillies, blend, include the yogurt, and heat until the dampness has decreased and oil shows up on the sides.
- Include chicken, turn to tall warm and cook for 2-3 minutes, at that point turn to medium warm and proceed to cook until the chicken is completely cooked and oil comes out from both sides.
- Include cardamom and cinnamon powder, coriander takes off, lemon juice, blend and expel from warm.
Serve in a bowl, embellish with destroyed ginger and whipped cream (discretionary).
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.
