Zesty, aromatic, and wonderfully diverse—Indian chicken recipes bring a world of flavor right to your kitchen. Whether you’re craving quick weeknight dinners, cozy comfort food, or something new to spice up your routine, this roundup has you covered. Get ready to explore 25 mouth-watering dishes that are sure to become family favorites. Let’s dive in and discover your next go-to meal!
Butter Chicken Masala
Very few dishes deliver such rich, comforting flavors with such straightforward preparation as butter chicken masala. Let’s walk through this classic recipe methodically, building layers of flavor one step at a time to create that signature creamy, aromatic sauce everyone loves.
Ingredients
Chicken thighs – 1.5 lbs
Yogurt – ½ cup
Garam masala – 2 tsp
Butter – 4 tbsp
Onion – 1 large
Garlic – 4 cloves
Ginger – 1 tbsp
Tomato puree – 1 cup
Heavy cream – ½ cup
Instructions
1. Combine yogurt and 1 tsp garam masala in a bowl, then coat chicken thighs thoroughly and refrigerate for 30 minutes. 2. Melt 2 tbsp butter in a large skillet over medium heat until foaming subsides. 3. Add marinated chicken and cook for 6 minutes per side until golden brown, then remove from skillet. 4. Add remaining 2 tbsp butter to the same skillet and melt over medium heat. 5. Dice onion and cook in butter for 8 minutes until translucent and lightly browned. 6. Mince garlic and ginger, then add to skillet and cook for 1 minute until fragrant. 7. Pour in tomato puree and remaining 1 tsp garam masala, stirring to combine. 8. Simmer sauce uncovered for 10 minutes until thickened and darkened in color. 9. Return chicken to skillet, spooning sauce over each piece. 10. Pour heavy cream into sauce, stirring gently to incorporate. 11. Simmer covered for 15 minutes at low heat until chicken reaches 165°F internally. During simmering, resist stirring too frequently to prevent the cream from breaking. 12. Remove from heat and let rest for 5 minutes before serving. Definitely expect a luxuriously creamy texture that coats each tender chicken piece, with the garam masala providing warm spice notes balanced by the rich tomato and cream base. Serve over basmati rice for the classic presentation, or try stuffing it into warm naan bread for a handheld twist that makes cleanup effortless.
Chicken Tikka Masala
Often considered Britain’s national dish with Indian roots, chicken tikka masala combines tender marinated chicken in a rich, creamy tomato sauce. Our simplified version maintains authentic flavors while using minimal ingredients and straightforward techniques. Let’s walk through each step methodically to ensure perfect results every time.
Ingredients
Chicken breast – 1 lb
Plain yogurt – ½ cup
Garam masala – 2 tbsp
Tomato paste – ¼ cup
Heavy cream – ½ cup
Vegetable oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Cut 1 lb chicken breast into 1-inch cubes and place in a medium bowl.
2. Add ½ cup plain yogurt, 1 tbsp garam masala, and ½ tsp salt to the chicken, mixing until all pieces are evenly coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to allow the yogurt to tenderize the chicken.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add marinated chicken pieces in a single layer, cooking for 4 minutes per side until golden brown with slight char marks.
6. Remove chicken from skillet and set aside on a clean plate.
7. Reduce heat to medium and add ¼ cup tomato paste to the same skillet, cooking for 2 minutes while stirring constantly to deepen its flavor.
8. Stir in remaining 1 tbsp garam masala and cook for 30 seconds until fragrant.
9. Pour in ½ cup heavy cream, stirring continuously until the sauce becomes smooth and uniformly orange.
10. Return chicken to the skillet, coating each piece thoroughly with the sauce.
11. Simmer uncovered for 8 minutes until the sauce thickens enough to coat the back of a spoon.
12. Stir in remaining ½ tsp salt and remove from heat.
A velvety, creamy texture envelops tender chicken pieces in this classic dish, with the garam masala providing warm spice notes that balance the tomato’s acidity. For a restaurant-style presentation, garnish with fresh cilantro and serve over basmati rice, or try stuffing the mixture into warm naan bread for a handheld meal that captures all the complex flavors in each bite.
Spicy Chettinad Chicken Curry
Zesty and aromatic, this Spicy Chettinad Chicken Curry brings bold South Indian flavors to your kitchen with a methodical approach that ensures success even for beginners. Vibrant spices create layers of heat and complexity in this traditional dish. Versatile enough for weeknight dinners or special occasions, let’s build this curry step by step.
Ingredients
Chicken thighs – 1.5 lbs
Vegetable oil – 2 tbsp
Onion – 1 large
Garlic – 4 cloves
Ginger – 1 inch piece
Tomato – 1 medium
Cumin seeds – 1 tsp
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Water – 1 cup
Salt – 1 tsp
Instructions
1. Cut 1.5 lbs chicken thighs into 2-inch pieces and pat completely dry with paper towels.
2. Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat for 2 minutes until shimmering.
3. Add 1 tsp cumin seeds and cook for 30 seconds until they crackle and become fragrant.
4. Dice 1 large onion and add to the pot, stirring every minute for 8 minutes until golden brown.
5. Mince 4 garlic cloves and 1 inch ginger, then add to the onions and cook for 1 minute until raw smell disappears.
6. Chop 1 medium tomato and add to the pot, cooking for 5 minutes until it breaks down into a paste.
7. Add 2 tsp coriander powder, 1 tsp red chili powder, and ½ tsp turmeric powder, stirring constantly for 1 minute to toast the spices.
8. Add the dried chicken pieces and 1 tsp salt, stirring to coat evenly with the spice mixture.
9. Pour in 1 cup water and bring to a boil, then reduce heat to low.
10. Cover the pot and simmer for 25 minutes, stirring once halfway through.
11. Remove the lid and cook for 5 more minutes to thicken the sauce to a gravy consistency.
Velvety chicken pieces swim in a deeply spiced gravy that clings perfectly to steamed rice. Vibrant red in color with aromatic steam rising, the curry delivers immediate heat that mellows into complex spice layers. Versatile serving options include pairing with flaky parathas or cooling it down with a side of cucumber raita.
Tandoori Chicken
Oven-baked tandoori chicken brings the vibrant flavors of Indian cuisine right to your kitchen with minimal effort. Our simplified version uses just a few key ingredients to create that signature smoky, spicy flavor and beautiful red hue. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– Chicken thighs – 2 lbs
– Plain yogurt – 1 cup
– Tandoori masala – 3 tbsp
– Lemon juice – 2 tbsp
– Salt – 1 tsp
– Vegetable oil – 1 tbsp
Instructions
1. Place 2 lbs of chicken thighs in a large mixing bowl.
2. Make 3-4 deep slashes in each chicken thigh with a sharp knife to help the marinade penetrate.
3. Add 1 cup of plain yogurt, 3 tbsp tandoori masala, 2 tbsp lemon juice, and 1 tsp salt to the bowl.
4. Mix everything thoroughly with your hands, making sure the marinade coats every piece of chicken and gets into the slashes.
5. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor development.
6. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
7. Arrange the marinated chicken thighs in a single layer on the prepared baking sheet.
8. Brush the chicken with 1 tbsp of vegetable oil to help with browning.
9. Bake at 425°F for 25 minutes, then flip each piece using tongs.
10. Continue baking for another 15-20 minutes until the internal temperature reaches 165°F and the edges are slightly charred.
11. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Keep in mind that the characteristic smoky flavor comes from the high-heat baking, which creates those beautiful charred edges while keeping the interior incredibly moist. Serve this vibrant red chicken over basmati rice with a side of cooling cucumber raita, or slice it for wraps with fresh naan bread and mint chutney.
Chicken Vindaloo
Vindaloo brings the vibrant flavors of Goa to your kitchen with this simplified yet authentic recipe that balances spicy, tangy, and savory notes perfectly. Versatile chicken pieces simmer in a rich, aromatic sauce that develops incredible depth as it cooks. Very approachable for weeknight dinners, this dish comes together with minimal prep but delivers maximum flavor impact.
Ingredients
Chicken thighs – 1.5 lbs
White vinegar – ¼ cup
Garlic – 4 cloves
Ginger – 1 tbsp
Red chili powder – 1 tsp
Turmeric – ½ tsp
Cumin seeds – 1 tsp
Onion – 1 large
Tomato paste – 2 tbsp
Vegetable oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Combine vinegar, minced garlic, grated ginger, red chili powder, turmeric, and salt in a medium bowl to create the marinade. Tip: Freshly grated ginger releases more flavor than pre-ground varieties.
2. Add chicken thighs to the marinade, ensuring each piece is fully coated, then cover and refrigerate for 30 minutes minimum.
3. Heat vegetable oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
4. Add cumin seeds and cook until they begin to sizzle and become fragrant, approximately 30 seconds.
5. Add finely diced onion and cook, stirring frequently, until translucent and lightly browned, about 8-10 minutes.
6. Stir in tomato paste and cook for 1 minute until it darkens slightly and becomes aromatic.
7. Add marinated chicken along with all marinade liquid to the pot, stirring to combine with the onion mixture.
8. Reduce heat to low, cover the pot, and simmer for 25 minutes, stirring halfway through cooking time. Tip: Maintain a gentle simmer with occasional bubbles breaking the surface rather than a rolling boil.
9. Remove lid and continue cooking uncovered for 10 minutes to thicken the sauce to a gravy-like consistency. Tip: The sauce should coat the back of a spoon when it reaches the proper thickness.
10. Check chicken internal temperature reaches 165°F using an instant-read thermometer before removing from heat. Aromatic and complex, this vindaloo features tender chicken that falls apart with gentle pressure, swimming in a vibrant red sauce with balanced heat and tanginess. Amazing served over steamed basmati rice to soak up every drop of the flavorful sauce, or with warm naan for scooping.
Kerala-Style Chicken Stew
Ready to explore the comforting flavors of Kerala-style chicken stew? This gently spiced, coconut milk-based dish offers a perfect balance of warmth and creaminess that’s surprisingly simple to prepare. Let’s walk through each step together to create this aromatic masterpiece.
Ingredients
Chicken thighs – 1.5 lbs
Coconut oil – 2 tbsp
Onion – 1 large
Garlic – 4 cloves
Ginger – 1 inch piece
Potatoes – 2 medium
Carrots – 2 medium
Green cardamom pods – 4
Cinnamon stick – 1 inch
Cloves – 4
Coconut milk – 13.5 oz can
Chicken broth – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Cut chicken thighs into 1-inch pieces and pat dry with paper towels.
2. Heat coconut oil in a large Dutch oven over medium heat until shimmering.
3. Thinly slice onion and sauté for 5 minutes until translucent.
4. Mince garlic and ginger, then add to the pot and cook for 1 minute until fragrant.
5. Add chicken pieces and cook for 6 minutes, turning occasionally until lightly browned.
6. Peel and cube potatoes and carrots into ½-inch pieces.
7. Add cardamom pods, cinnamon stick, and cloves to the pot, stirring for 30 seconds to toast the spices.
8. Pour in coconut milk and chicken broth, then stir in salt and black pepper.
9. Bring the mixture to a gentle simmer, then reduce heat to low and cover.
10. Cook for 25 minutes until chicken is tender and potatoes are fork-tasy.
11. Remove from heat and let rest for 5 minutes before serving.
Our finished stew boasts tender chicken in a subtly spiced coconut broth that’s neither too thick nor too thin. The potatoes and carrots provide satisfying texture contrasts while absorbing the aromatic flavors beautifully. Over fluffy rice or with crusty bread for dipping, this stew makes for a comforting meal that’s equally impressive for weeknight dinners or casual entertaining.
Rogan Josh with Chicken
Tender chunks of chicken simmered in a rich, aromatic curry make this Rogan Josh an unforgettable weeknight dinner. This simplified version brings authentic Kashmiri flavors to your kitchen with minimal effort. Let’s walk through each step together to create this comforting dish.
Ingredients
Chicken thighs – 1.5 lbs
Yogurt – ½ cup
Vegetable oil – 2 tbsp
Onion – 1 large
Garlic – 4 cloves
Ginger – 1 inch piece
Tomato paste – 2 tbsp
Rogan Josh spice blend – 2 tbsp
Salt – 1 tsp
Water – 1 cup
Instructions
1. Cut 1.5 lbs of chicken thighs into 2-inch pieces and pat completely dry with paper towels.
2. Heat 2 tbsp of vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Add chicken pieces in a single layer and cook for 4 minutes per side until golden brown.
4. Remove chicken and set aside, leaving oil in the pot.
5. Dice 1 large onion and cook in the same pot for 8 minutes until softened and lightly browned.
6. Mince 4 cloves of garlic and 1 inch of ginger, then add to the onions and cook for 1 minute.
7. Stir in 2 tbsp of tomato paste and cook for 2 minutes until it darkens slightly in color.
8. Add 2 tbsp of Rogan Josh spice blend and toast for 30 seconds until fragrant.
9. Whisk in ½ cup of yogurt until smooth and simmer for 2 minutes.
10. Return chicken to the pot along with any accumulated juices.
11. Add 1 tsp of salt and 1 cup of water, then bring to a simmer.
12. Reduce heat to low, cover, and simmer for 25 minutes until chicken is tender.
13. Uncover and simmer for 5 more minutes to thicken the sauce.
Lusciously tender chicken falls apart at the slightest pressure while the deep red sauce coats each piece beautifully. The complex spice blend creates layers of warmth without overwhelming heat. Serve over basmati rice or with warm naan to soak up every drop of the fragrant sauce.
Chicken Korma
Let’s walk through creating a comforting chicken korma that’s perfect for weeknight dinners. Learning this methodical approach will give you confidence to recreate this creamy curry anytime. Follow each step precisely for authentic results.
Ingredients
Chicken thighs – 1.5 lbs
Plain yogurt – 1 cup
Heavy cream – ½ cup
Onion – 1 large
Garlic – 3 cloves
Ginger – 1 tbsp minced
Vegetable oil – 2 tbsp
Garam masala – 2 tsp
Ground cumin – 1 tsp
Ground coriander – 1 tsp
Turmeric – ½ tsp
Cayenne pepper – ¼ tsp
Salt – 1 tsp
Chicken broth – 1 cup
Slivered almonds – ¼ cup
Instructions
1. Dice 1 large onion into ¼-inch pieces. 2. Mince 3 garlic cloves. 3. Grate 1 tablespoon of fresh ginger. 4. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium heat for 2 minutes. 5. Add diced onion and cook for 8 minutes, stirring every 2 minutes until translucent. 6. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. 7. Add 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon turmeric, and ¼ teaspoon cayenne pepper to the pot. 8. Toast the spices for 30 seconds while stirring constantly. 9. Cut 1.5 pounds chicken thighs into 1-inch cubes. 10. Add chicken pieces to the pot in a single layer. 11. Brown chicken for 3 minutes per side until golden. 12. Whisk 1 cup plain yogurt until smooth in a separate bowl. 13. Gradually add yogurt to the pot while stirring continuously to prevent curdling. 14. Pour in 1 cup chicken broth and add 1 teaspoon salt. 15. Bring the mixture to a gentle simmer. 16. Reduce heat to low, cover the pot, and cook for 25 minutes. 17. Stir in ½ cup heavy cream and ¼ cup slivered almonds. 18. Simmer uncovered for 5 minutes until the sauce thickens slightly. Now you have a velvety chicken korma with layers of warm spices. Notice how the cream creates a luxurious sauce that clings to each piece of chicken. Try serving it over basmati rice with naan for dipping into that rich, almond-flecked gravy.
Punjabi Lemon Chicken
Getting dinner on the table doesn’t have to be complicated, especially when you have this vibrant Punjabi Lemon Chicken recipe in your arsenal. Guided by simple techniques and bold flavors, this dish transforms basic ingredients into something truly special. Follow these steps precisely for restaurant-quality results right in your own kitchen.
Ingredients
Chicken thighs – 1.5 lbs
Lemon juice – ¼ cup
Garlic – 4 cloves
Ginger – 1 tbsp
Yogurt – ½ cup
Cumin – 1 tsp
Cayenne – ½ tsp
Salt – 1 tsp
Oil – 2 tbsp
Instructions
1. Combine ¼ cup lemon juice, 4 minced garlic cloves, 1 tbsp grated ginger, ½ cup yogurt, 1 tsp cumin, ½ tsp cayenne, and 1 tsp salt in a large bowl.
2. Add 1.5 lbs chicken thighs to the marinade, ensuring each piece is fully coated.
3. Cover the bowl and refrigerate for exactly 30 minutes to allow flavors to penetrate the chicken.
4. Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers.
5. Place marinated chicken thighs in the hot skillet skin-side down.
6. Cook for 6 minutes until the skin develops a deep golden-brown crust.
7. Flip each chicken thigh using tongs.
8. Cook for another 6 minutes until the internal temperature reaches 165°F.
9. Transfer chicken to a plate and let rest for 5 minutes before serving.
Achieving that perfect balance of tangy and spicy makes this chicken incredibly addictive. The yogurt marinade creates remarkably tender meat while the lemon provides a bright counterpoint to the warming spices. Consider serving it over basmati rice to soak up the flavorful pan juices, or shred it for vibrant chicken tacos with fresh cilantro and lime wedges.
Hyderabadi Chicken Biryani
Zesty and aromatic, Hyderabadi Chicken Biryani layers fragrant basmati rice with spiced chicken for a complete meal in one pot. Zero in on this methodical approach to achieve perfectly separated grains and tender meat every time. You’ll master the art of layering and dum cooking with these clear, beginner-friendly steps.
Ingredients
- Basmati rice – 2 cups
- Chicken thighs – 1.5 lbs
- Plain yogurt – ½ cup
- Yellow onion – 1 large
- Ginger garlic paste – 2 tbsp
- Biryani masala – 2 tbsp
- Green chilies – 4
- Mint leaves – ¼ cup
- Cilantro – ¼ cup
- Ghee – 3 tbsp
- Water – 4 cups
- Salt – 1.5 tsp
- Saffron strands – 10
- Warm milk – 2 tbsp
Instructions
- Soak basmati rice in water for 30 minutes, then drain completely.
- Thinly slice the yellow onion into half-moons.
- Heat 2 tablespoons ghee in a heavy-bottomed pot over medium heat until shimmering.
- Fry sliced onions for 12-15 minutes, stirring every 2 minutes, until deep golden brown and crisp.
- Remove half the fried onions and set aside for garnishing.
- Add chicken thighs to the remaining onions in the pot and sauté for 4 minutes until lightly browned.
- Mix in ginger garlic paste and cook for 1 minute until fragrant.
- Add biryani masala and salt, stirring constantly for 30 seconds to toast the spices.
- Whisk plain yogurt until smooth and stir into the chicken mixture.
- Cook uncovered for 8 minutes over medium-low heat, stirring occasionally, until yogurt is absorbed.
- Stir in chopped mint leaves, cilantro, and slit green chilies.
- In a separate pot, bring 4 cups water to a rolling boil.
- Add drained rice to boiling water and parboil for exactly 6 minutes.
- Drain rice immediately when grains are firm at the center but cooked on the outside.
- Soak saffron strands in 2 tablespoons warm milk for 5 minutes.
- Layer half the parboiled rice over the chicken in the pot.
- Sprinkle half the reserved fried onions over the rice layer.
- Add remaining rice as the second layer.
- Drizzle saffron-infused milk and remaining 1 tablespoon ghee over the top rice layer.
- Cover pot tightly with aluminum foil, then place the lid securely.
- Cook on lowest heat setting for 20 minutes to steam the biryani.
- Turn off heat and let biryani rest covered for 10 minutes without disturbing.
- Gently fluff the biryani with a fork, mixing layers slightly from the bottom.
Gloriously fragrant and visually stunning, this biryani features tender chicken that falls off the bone and separate, elongated rice grains infused with aromatic spices. Garnish with remaining fried onions and serve with cool raita to balance the warmth of green chilies. For a dramatic presentation, serve directly from the cooking pot, revealing the beautiful layers at the table.
Chicken Saagwala
Making this classic Indian dish at home is simpler than you might think, and the results are incredibly rewarding. Chicken Saagwala combines tender chicken with creamy spinach in a fragrant spice blend that will make your kitchen smell amazing. Follow these straightforward steps to create a restaurant-quality meal in your own kitchen.
Ingredients
Chicken thighs – 1.5 lbs
Spinach – 10 oz
Onion – 1 large
Garlic – 4 cloves
Ginger – 1 inch piece
Heavy cream – ½ cup
Yogurt – ¼ cup
Garam masala – 2 tsp
Cumin seeds – 1 tsp
Turmeric – ½ tsp
Cayenne pepper – ¼ tsp
Salt – 1 tsp
Vegetable oil – 2 tbsp
Instructions
1. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 teaspoon of cumin seeds and cook for 30 seconds until fragrant and slightly darkened.
3. Dice 1 large onion and add to the pot, cooking for 8 minutes until golden brown, stirring occasionally.
4. Mince 4 cloves of garlic and grate 1 inch of ginger, then add to the onions and cook for 1 minute.
5. Cut 1.5 pounds of chicken thighs into 1-inch pieces and add to the pot, cooking for 6 minutes until no longer pink.
6. Add ½ teaspoon of turmeric, ¼ teaspoon of cayenne pepper, and 1 teaspoon of salt, stirring to coat the chicken evenly.
7. Stir in 10 ounces of fresh spinach and cook for 4 minutes until completely wilted and dark green.
8. Whisk together ¼ cup of yogurt and ½ cup of heavy cream in a small bowl until smooth.
9. Reduce heat to low and slowly pour the cream mixture into the pot, stirring constantly to prevent curdling.
10. Sprinkle 2 teaspoons of garam masala over the dish and simmer uncovered for 15 minutes until the sauce thickens and coats the back of a spoon.
11. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld.
The finished dish should have a rich, creamy texture with tender chicken pieces throughout the vibrant green spinach sauce. Serve it over basmati rice or with warm naan bread to soak up every bit of the flavorful sauce, and consider garnishing with a drizzle of cream and fresh cilantro for an extra touch of freshness.
Andhra Chilli Chicken
Tackling a new cuisine can feel intimidating, but this Andhra Chilli Chicken breaks down into straightforward steps that build incredible flavor. Think of it as a masterclass in balancing heat with tangy, savory notes, perfect for a weeknight dinner that feels special. Follow each step carefully, and you’ll have a restaurant-worthy dish ready to impress.
Ingredients
Chicken thighs – 1 lb
Vegetable oil – 2 tbsp
Garlic – 3 cloves, minced
Ginger – 1 tbsp, minced
Green chillies – 4, sliced
Soy sauce – 2 tbsp
Vinegar – 1 tbsp
Cornstarch – 1 tbsp
Salt – 1 tsp
Instructions
1. Cut the chicken thighs into 1-inch cubes and pat them completely dry with paper towels.
2. In a medium bowl, combine the chicken cubes, cornstarch, and salt, tossing until each piece is evenly coated.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken to the skillet in a single layer, leaving space between pieces to ensure even browning.
5. Cook the chicken for 4–5 minutes without stirring, until the bottoms turn golden brown and crisp.
6. Flip each piece and cook for another 4 minutes until the chicken is cooked through and no longer pink inside.
7. Tip: Use a meat thermometer to check that the internal temperature reaches 165°F for perfect doneness.
8. Reduce the heat to medium and push the chicken to one side of the skillet.
9. Add the minced garlic, ginger, and sliced green chillies to the empty side, sautéing for 1 minute until fragrant.
10. Tip: Stir constantly to prevent the garlic from burning, which can make the dish bitter.
11. Pour in the soy sauce and vinegar, stirring quickly to combine with the aromatics.
12. Toss the chicken in the sauce until every piece is glossy and well-coated, about 1 minute.
13. Tip: For a thicker sauce, let it bubble for an extra 30 seconds until it slightly reduces.
14. Remove the skillet from the heat and let it rest for 2 minutes before serving.
Fiery yet balanced, this dish delivers tender chicken with a crisp exterior soaked in a tangy, spicy glaze. Serve it over steamed rice to soak up every drop of sauce, or stuff it into warm tortillas for a fusion twist that highlights its bold flavors.
Kadai Chicken
Aromatic and deeply satisfying, Kadai Chicken brings the vibrant flavors of North Indian cuisine to your kitchen with its rich tomato-based gravy and perfectly spiced chicken pieces. This restaurant-style dish gets its name from the traditional kadai (wok) it’s cooked in, creating a beautiful harmony of textures and spices that will transport your senses. Let’s walk through each step methodically to ensure your Kadai Chicken turns out perfectly balanced and full of authentic flavor.
Ingredients
Chicken thighs – 1.5 lbs
Vegetable oil – 3 tbsp
Onion – 1 large
Garlic – 4 cloves
Ginger – 1 inch piece
Tomatoes – 3 medium
Green bell pepper – 1
Kashmiri red chili powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Salt – 1.5 tsp
Heavy cream – ¼ cup
Fresh cilantro – ¼ cup
Instructions
1. Cut 1.5 lbs of chicken thighs into 1.5-inch pieces and pat them completely dry with paper towels.
2. Heat 3 tbsp of vegetable oil in a heavy-bottomed pan over medium-high heat until it shimmers.
3. Add the chicken pieces in a single layer and cook for 4 minutes without moving them to develop a golden-brown crust.
4. Flip each chicken piece and cook for another 3 minutes until lightly browned on the second side, then transfer to a plate.
5. Dice 1 large onion into ½-inch pieces and add to the same pan, cooking for 6 minutes until translucent.
6. Mince 4 cloves of garlic and grate 1 inch of ginger directly into the pan, stirring for 1 minute until fragrant.
7. Chop 3 medium tomatoes and 1 green bell pepper into 1-inch pieces and add to the pan.
8. Cook the tomato-pepper mixture for 8 minutes, stirring occasionally until tomatoes break down and release their juices.
9. Add 1 tsp Kashmiri red chili powder, 2 tsp coriander powder, and 1.5 tsp salt, toasting the spices for 30 seconds to deepen their flavor.
10. Return the browned chicken to the pan along with any accumulated juices, stirring to coat with the spice mixture.
11. Reduce heat to low, cover the pan, and simmer for 18 minutes until chicken is tender and cooked through.
12. Stir in ¼ cup heavy cream and 1 tsp garam masala, cooking for 2 more minutes to incorporate.
13. Chop ¼ cup fresh cilantro and sprinkle over the finished dish before serving.
Buttery soft chicken pieces swimming in that vibrant red gravy create a textural experience that’s both comforting and exciting. The bell peppers retain just enough crunch to contrast the tender meat, while the cream adds a luxurious silkiness to every bite. Serve this over steamed basmati rice or with warm naan bread to soak up every last drop of the richly spiced sauce.
Malai Chicken Curry
Many home cooks find Indian cuisine intimidating, but this Malai Chicken Curry breaks it down into simple, achievable steps that yield restaurant-quality results right in your own kitchen. Mastering this creamy, aromatic dish will give you confidence to explore more complex Indian recipes.
Ingredients
Chicken thighs – 1.5 lbs
Heavy cream – 1 cup
Onion – 1 large
Garlic – 4 cloves
Ginger – 1 tbsp grated
Yogurt – ½ cup
Garam masala – 2 tsp
Turmeric – 1 tsp
Cumin – 1 tsp
Coriander – 1 tsp
Red chili powder – ½ tsp
Vegetable oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Dice 1 large onion into ¼-inch pieces.
2. Mince 4 cloves of garlic.
3. Grate 1 tablespoon of fresh ginger.
4. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium heat until it shimmers.
5. Add diced onion and cook for 8-10 minutes until golden brown, stirring every 2 minutes.
6. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Add 1.5 lbs of chicken thighs to the pot.
8. Cook chicken for 6-8 minutes, turning pieces every 2 minutes until lightly browned on all sides.
9. Mix ½ cup yogurt with 2 teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, and ½ teaspoon red chili powder in a small bowl.
10. Add the spiced yogurt mixture to the chicken, stirring to coat every piece evenly.
11. Cover the pot and simmer on low heat for 25 minutes, stirring halfway through.
12. Pour in 1 cup of heavy cream and 1 teaspoon salt.
13. Simmer uncovered for 10 minutes until the sauce thickens to coat the back of a spoon.
14. Remove from heat and let rest for 5 minutes before serving.
The finished curry boasts a luxuriously creamy texture that clings to each tender piece of chicken, while the aromatic spices create layers of warmth without overwhelming heat. Serve it over basmati rice to soak up every drop of the rich sauce, or with warm naan bread for dipping—either way, the velvety sauce and perfectly cooked chicken will make this your new comfort food favorite.
South Indian Pepper Chicken
When you’re craving bold, aromatic flavors but short on time, this South Indian Pepper Chicken delivers restaurant-quality results with straightforward techniques. We’ll build layers of spice and texture using a methodical approach that ensures perfectly cooked chicken every time.
Ingredients
Chicken thighs – 1.5 lbs
Black peppercorns – 2 tbsp
Vegetable oil – 3 tbsp
Onion – 1 large
Garlic – 4 cloves
Ginger – 1 inch piece
Turmeric powder – ½ tsp
Salt – 1 tsp
Water – ½ cup
Instructions
1. Place black peppercorns in a dry skillet over medium heat and toast for 2 minutes until fragrant, then grind into coarse powder using a spice grinder.
2. Cut chicken thighs into 1-inch cubes, removing any excess fat or skin.
3. Dice onion into ¼-inch pieces for even cooking.
4. Mince garlic cloves finely to distribute flavor evenly throughout the dish.
5. Grate ginger using the fine side of a box grater to extract maximum flavor.
6. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Add diced onion and cook for 5 minutes, stirring occasionally, until edges turn golden brown.
8. Add minced garlic and grated ginger, cooking for 1 minute until aromatic but not burned.
9. Add chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden sear.
10. Flip chicken pieces and cook for another 3 minutes until lightly browned on all sides.
11. Sprinkle ground black pepper, turmeric powder, and salt over the chicken, stirring to coat evenly.
12. Pour in water and scrape any browned bits from the bottom of the skillet to incorporate flavorful fond.
13. Reduce heat to medium-low, cover the skillet, and simmer for 15 minutes until chicken is tender and cooked through.
14. Remove the lid and increase heat to medium-high, cooking for 3-5 minutes until sauce thickens to coating consistency.
15. Check chicken doneness by cutting into the largest piece – no pink should remain and juices should run clear.
During your final tasting, you’ll notice the chicken becomes incredibly tender while maintaining its structure, with the bold pepper creating a warming heat that builds gradually. The aromatic sauce clings beautifully to each piece, making this perfect served over steamed rice or with flaky parathas for soaking up every last bit of flavor.
Conclusion
Excitingly, these 25 Indian chicken recipes bring authentic flavors right to your kitchen! Whether you’re craving creamy butter chicken or spicy tandoori, there’s something for every taste. We’d love to hear which recipes become your family favorites—drop us a comment below! Don’t forget to pin this collection to your Pinterest board so you can easily revisit these delicious dishes. Happy cooking!
