32 Delectable South Indian Chicken Recipes to Savor

Are you ready to spice up your dinner routine with some incredible flavors? South Indian chicken recipes offer a vibrant world of aromatic spices, creamy coconut curries, and sizzling stir-fries that are perfect for weeknight meals or special occasions. From quick 30-minute dishes to slow-cooked comfort food, we’ve gathered 32 mouthwatering recipes that will transport your taste buds. Let’s dive into these delicious creations you’ll want to cook again and again!

Chettinad Chicken Curry

You’re about to dive into one of the most aromatic and boldly spiced dishes from South India—Chettinad Chicken Curry. This recipe walks you through each stage methodically, so even if you’re new to Indian cooking, you’ll end up with a deeply flavorful curry that’s both comforting and exciting.

Ingredients

• 1.5 lbs chicken thighs, bone-in (or boneless for quicker cooking)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 2 tomatoes, puréed (fresh or canned)
• 1 tsp turmeric powder
• 2 tbsp Chettinad masala (store-bought or homemade blend)
• 1 cup water
• 1 tsp salt (adjust to taste)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat until it shimmers.
2. Add 1 finely chopped large onion and sauté for 8–10 minutes, stirring occasionally, until golden brown.
3. Stir in 3 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until fragrant.
4. Add 1.5 lbs chicken thighs and cook for 5 minutes, turning pieces to sear all sides lightly.
5. Sprinkle 1 tsp turmeric powder and 2 tbsp Chettinad masala over the chicken, stirring to coat evenly and toast spices for 1 minute.
6. Pour in 2 puréed tomatoes and 1 tsp salt, mixing well to combine with the spiced chicken.
7. Cook the tomato mixture for 5–7 minutes, stirring frequently, until oil starts to separate at the edges.
8. Pour in 1 cup water, scraping the bottom of the pot to lift any browned bits.
9. Bring the curry to a boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken is tender and cooked through.
10. Uncover and simmer for an additional 5 minutes if a thicker consistency is desired.
11. Garnish with fresh chopped cilantro just before serving.

Keep in mind that the finished curry should have a thick, clinging sauce with tender chicken that falls off the bone. Known for its fiery heat and complex spice layers, this dish pairs wonderfully with steamed basmati rice or flaky parathas for soaking up every bit of the robust gravy.

Andhra Chicken Fry

Let’s master this fiery Andhra classic that transforms simple chicken into an aromatic, crispy delight perfect for weeknight dinners or entertaining. Learning this methodical approach ensures you’ll achieve that signature dry texture and complex spice layering that makes this dish so addictive.

Ingredients

– 1.5 lbs chicken thighs, cut into 1-inch pieces (bone-in for more flavor)
– 2 tbsp vegetable oil (or any neutral high-smoke-point oil)
– 1 large yellow onion, thinly sliced (about 2 cups)
– 8 garlic cloves, minced
– 1 inch fresh ginger, grated
– 2 tbsp lemon juice (freshly squeezed for brightness)
– 1.5 tsp salt (adjust based on chicken size)
– 1 tsp turmeric powder
– 2 tsp red chili powder (Kashmiri for color without extreme heat)
– 1 tbsp coriander powder
– 1 tsp cumin powder
– 1 tsp garam masala
– 2 sprigs fresh curry leaves (available in Indian markets)
– 2 green chilies, slit lengthwise (remove seeds for less heat)

Instructions

1. Pat chicken pieces completely dry with paper towels to ensure proper browning.
2. Combine chicken with lemon juice, salt, turmeric, red chili powder, coriander powder, and cumin powder in a large bowl.
3. Massage spices into chicken until every piece is evenly coated, then marinate for 30 minutes at room temperature.
4. Heat oil in a heavy-bottomed skillet over medium-high heat until it shimmers (about 350°F).
5. Add curry leaves and green chilies, frying for 15 seconds until fragrant but not burned.
6. Add sliced onions and cook for 6-8 minutes, stirring occasionally, until they turn translucent with golden edges.
7. Stir in minced garlic and grated ginger, cooking for 1 minute until raw aroma disappears.
8. Add marinated chicken to the skillet in a single layer, reserving any remaining marinade.
9. Cook chicken undisturbed for 4 minutes to develop a golden crust on one side.
10. Flip each piece and cook for another 4 minutes until exterior is lightly browned.
11. Reduce heat to medium-low, cover skillet, and cook for 12 minutes until chicken reaches 165°F internally.
12. Remove lid, increase heat to medium-high, and add remaining marinade if any.
13. Cook uncovered for 3-4 minutes, stirring constantly, until all moisture evaporates and chicken appears dry.
14. Sprinkle garam masala over chicken and toss for 30 seconds to bloom the spices.
15. Remove from heat and let rest for 2 minutes before serving.

Zesty with bold heat and aromatic depth, this fry achieves a perfect textural contrast between the crispy exterior and tender interior. Serve it wrapped in warm roti with cooling raita, or pile it over steamed rice to soak up every bit of the flavorful oil. The curry leaves provide an unmistakable fragrance that elevates this beyond typical chicken dishes, making it memorable enough for special occasions yet simple enough for Tuesday nights.

Kerala Style Chicken Stew

Unfamiliar with Kerala cuisine? This gently spiced chicken stew showcases how coconut milk transforms simple ingredients into a comforting, aromatic dish perfect for chilly evenings.

Ingredients

– 1.5 lbs boneless chicken thighs, cut into 1-inch pieces (dark meat stays juicier)
– 2 tbsp coconut oil (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1-inch ginger piece, grated
– 2 green cardamom pods, lightly crushed
– 1 cinnamon stick, about 2 inches long
– 4 whole cloves
– 2 green chilies, slit lengthwise (remove seeds for less heat)
– 1 large potato, peeled and cubed into ½-inch pieces
– 2 carrots, sliced into ¼-inch rounds
– 1 cup thick coconut milk, stirred well before measuring
– 1 cup thin coconut milk (or substitute with water)
– 1 tsp black peppercorns, freshly crushed
– 1 tsp salt (adjust in final step)
– 2 tbsp fresh cilantro leaves, for garnish

Instructions

1. Heat coconut oil in a heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
2. Add cardamom, cinnamon, and cloves; toast until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Add sliced onions; sauté until translucent and edges begin to golden, 6–8 minutes, stirring occasionally.
4. Stir in minced garlic and grated ginger; cook until raw aroma disappears, 1 minute.
5. Add chicken pieces in a single layer; sear until exterior turns white, 3 minutes per side, without stirring initially for better browning.
6. Mix in potatoes, carrots, green chilies, crushed peppercorns, and salt; coat evenly with aromatics.
7. Pour in thin coconut milk; scrape any browned bits from pot bottom to enrich flavor.
8. Bring to a gentle boil, then reduce heat to low, cover, and simmer until potatoes are fork-tender, 18–20 minutes.
9. Stir in thick coconut milk; heat through until stew thickens slightly, 3–4 minutes—avoid boiling to prevent curdling.
10. Turn off heat; taste and adjust salt if needed.
11. Garnish with cilantro leaves just before serving.
Kerala stew’s velvety texture cradles tender chicken and vegetables in a peppery-coconut broth. Serve it alongside flaky parathas to soak up every drop, or spoon over steamed rice for a satisfying meal that balances warmth and subtle spice.

Pepper Chicken Masala

This aromatic pepper chicken masala transforms simple ingredients into a restaurant-worthy dish that’s surprisingly straightforward to prepare at home. Through careful layering of spices and controlled cooking, you’ll develop deep, complex flavors that pair beautifully with rice or naan.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too but may dry faster)
– 2 tbsp vegetable oil (or any neutral oil with high smoke point)
– 1 large yellow onion, finely chopped (about 1.5 cups)
– 4 garlic cloves, minced (about 1 tbsp)
– 1 tbsp freshly grated ginger
– 2 tbsp black peppercorns, coarsely crushed (adjust for heat preference)
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 cup plain yogurt, room temperature (helps prevent curdling)
– 1/2 cup chicken broth or water
– 1 tsp salt (adjust after tasting)
– 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add chopped onion and cook, stirring frequently, until golden brown around the edges, 6-8 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 45 seconds.
4. Add chicken pieces in a single layer, searing undisturbed for 2 minutes to develop color.
5. Flip chicken pieces and cook for another 2 minutes until lightly browned on all sides.
6. Sprinkle crushed black peppercorns, coriander, and turmeric evenly over the chicken.
7. Stir spices into the chicken and onions, toasting for 30 seconds until aromatic.
8. Reduce heat to low and add yogurt one tablespoon at a time, stirring constantly to incorporate smoothly.
9. Pour in chicken broth, scraping any browned bits from the bottom of the skillet.
10. Add salt and bring the mixture to a gentle simmer.
11. Cover the skillet and cook on low heat for 15 minutes, until chicken is tender and cooked through.
12. Uncover and simmer for 3-5 minutes if the sauce needs thickening.
13. Remove from heat and stir in chopped cilantro.

Now your pepper chicken masala is ready to serve. Notice how the crushed peppercorns create a distinct heat that builds gradually, while the yogurt-based sauce remains luxuriously creamy without overwhelming spice notes. For a complete meal, serve over fluffy basmati rice with a side of cooling cucumber raita to balance the peppery kick, or stuff into warm pita bread for a quick lunch option.

Chicken Chettinad Biryani

Perfect for those seeking a flavorful escape, Chicken Chettinad Biryani brings the bold, aromatic spices of South Indian cuisine to your kitchen. Preparing this layered rice dish might seem complex, but breaking it down into clear steps makes it approachable for any home cook.

Ingredients

• 2 cups basmati rice, rinsed until water runs clear
• 1.5 lbs chicken thighs, bone-in for richer flavor (or boneless for quicker cooking)
• 2 large onions, thinly sliced
• 4 tbsp ghee, or unsalted butter for a milder taste
• 1 cup plain yogurt, full-fat for creaminess
• 3 tbsp Chicken Chettinad masala, adjust for desired heat level
• 1 tbsp ginger-garlic paste, or freshly minced equivalent
• 2 green chilies, slit lengthwise (remove seeds to reduce spice)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 4 cups water, for cooking rice
• 1 tsp salt, or to taste

Instructions

1. Rinse 2 cups basmati rice under cold water until the water runs clear, then soak it in fresh water for 30 minutes to ensure fluffy grains.
2. Heat 2 tbsp ghee in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
3. Add thinly sliced onions and cook, stirring frequently, for 12–15 minutes until deep golden brown and crispy.
4. Remove half the fried onions and set them aside for layering later; this adds a crunchy texture to the final dish.
5. To the pot, add ginger-garlic paste and slit green chilies, sautéing for 1 minute until fragrant.
6. Add chicken thighs and sear for 4–5 minutes, turning once, until lightly browned on both sides.
7. Stir in Chicken Chettinad masala and cook for 1 minute to toast the spices, enhancing their aroma.
8. Mix in yogurt, chopped cilantro, and mint, coating the chicken evenly, and simmer uncovered for 10 minutes.
9. Drain the soaked rice and add it to the pot along with 4 cups water and salt, gently stirring to combine.
10. Bring to a boil over high heat, then reduce to low, cover tightly, and cook for 18–20 minutes until rice is tender and liquid is absorbed.
11. Layer the reserved fried onions over the top, drizzle with remaining 2 tbsp ghee, and cover again to steam for 5 minutes off the heat.
12. Fluff the biryani gently with a fork before serving to preserve the layers without breaking the rice grains.

Mouthwatering and aromatic, this biryani boasts tender chicken nestled in fluffy, spice-infused rice with a hint of heat. Serve it with a side of cool raita or a simple cucumber salad to balance the richness, and enjoy the layers of flavor in every bite.

Hyderabadi Chicken Curry

Sometimes you just need a curry that warms you from the inside out, and this Hyderabadi Chicken Curry delivers exactly that with its rich, aromatic gravy and tender pieces of chicken. Start by gathering your ingredients and prepping your workstation for a smooth cooking experience. This methodical approach ensures you build layers of flavor perfectly every time.

Ingredients

– 2 lbs chicken thighs, bone-in and skinless (for more flavor)
– 2 large yellow onions, thinly sliced
– 4 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 cup plain yogurt, full-fat (for creamier gravy)
– 2 tbsp vegetable oil (or any neutral oil)
– 2 tsp ground coriander
– 1 tsp ground cumin
– 1 tsp turmeric powder
– 1 tsp red chili powder (adjust for heat preference)
– 1 tsp garam masala
– 1 tsp salt
– 1/2 cup water
– 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
2. Add 2 thinly sliced yellow onions and cook, stirring frequently, for 15–18 minutes until they turn deep golden brown.
3. Stir in 4 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until fragrant to bloom their flavors.
4. Add 2 lbs chicken thighs to the pot and sear for 4 minutes per side until lightly browned.
5. Sprinkle in 2 tsp ground coriander, 1 tsp cumin, 1 tsp turmeric, 1 tsp red chili powder, and 1 tsp salt, stirring to coat the chicken evenly.
6. Mix in 1 cup full-fat yogurt, stirring continuously for 2 minutes to prevent curdling and create a smooth base.
7. Pour in 1/2 cup water, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken is tender and easily pulls apart.
8. Uncover the pot, stir in 1 tsp garam masala, and cook for 5 more minutes to let the flavors meld.
9. Turn off the heat and garnish with 1/4 cup fresh cilantro.

But the real magic happens when you let it rest for 10 minutes before serving—the gravy thickens slightly, clinging to each piece of chicken. Serve it over steamed basmati rice to soak up every bit of the spicy, tangy sauce, or with warm naan for a truly comforting meal.

Chicken Sukka

Diving into the world of South Indian coastal cuisine, Chicken Sukka offers a beautifully dry, spice-coated dish that’s both aromatic and deeply satisfying. This methodical recipe walks you through toasting whole spices, grinding a fresh masala, and cooking the chicken until perfectly coated and tender. Follow each step closely for a restaurant-worthy result from your own kitchen.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or use bone-in for more flavor)
– 1 cup grated coconut, fresh or frozen (unsweetened)
– 1 large yellow onion, finely chopped
– 4 cloves garlic, minced
– 1-inch piece ginger, grated
– 2 tbsp coconut oil (or any neutral oil)
– 1 tsp black peppercorns
– 1 tsp cumin seeds
– 2 dried red chilies, stems removed (adjust for heat preference)
– 1 tsp coriander seeds
– 1/2 tsp turmeric powder
– 1 tsp tamarind paste (or 1 tbsp lemon juice as substitute)
– 1/2 cup water
– 1 tsp salt (adjust to taste)

Instructions

1. Heat a dry skillet over medium heat for 2 minutes until warm.
2. Add black peppercorns, cumin seeds, dried red chilies, and coriander seeds to the skillet.
3. Toast the spices for 3–4 minutes, stirring constantly, until fragrant and slightly darker.
4. Transfer the toasted spices to a spice grinder or mortar and pestle, then grind into a fine powder.
5. Heat coconut oil in a large pan over medium heat until it shimmers, about 1–2 minutes.
6. Add chopped onion and sauté for 6–8 minutes, stirring occasionally, until golden brown.
7. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
8. Add the chicken pieces to the pan in a single layer, spacing them apart to ensure even browning.
9. Cook the chicken for 5–6 minutes, turning once, until lightly browned on both sides.
10. Sprinkle the ground spice mix, turmeric powder, and salt over the chicken, stirring to coat evenly.
11. Add grated coconut and tamarind paste to the pan, mixing thoroughly with the chicken.
12. Pour in 1/2 cup water, scraping the bottom of the pan to lift any browned bits for extra flavor.
13. Reduce heat to low, cover the pan, and simmer for 15–18 minutes until the chicken is tender and cooked through.
14. Remove the lid, increase heat to medium, and cook for 5–7 minutes, stirring frequently, until the liquid evaporates and the mixture appears dry.
15. Turn off the heat and let the Chicken Sukka rest for 2 minutes before serving.
Zesty and textured, this dish boasts a crispy, spice-crusted exterior with juicy, tender chicken inside. Serve it alongside steamed rice or flaky parathas to soak up the bold flavors, or try it as a filling for wraps with a squeeze of lime for a fresh twist.

Mangalorean Chicken Ghee Roast

Keeping weeknight dinners exciting can be challenging, but this fiery Mangalorean Chicken Ghee Roast delivers bold flavors with a methodical approach that ensures even beginners can achieve restaurant-quality results at home.

Ingredients

– 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
– 3 tbsp ghee (clarified butter, essential for authentic taste)
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced
– 1-inch fresh ginger, grated
– 2 tbsp Kashmiri red chili powder (mild heat with vibrant color)
– 1 tsp cumin seeds
– 1/2 tsp turmeric powder
– 1 tsp coriander powder
– 1/2 cup plain yogurt
– 1 tbsp white vinegar
– 1 tsp sugar
– 1/2 cup water
– Salt to taste (start with 1 tsp)
– Fresh cilantro for garnish (optional)

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of ghee in a heavy-bottomed skillet over medium-high heat until shimmering (about 350°F).
3. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for another 5 minutes, then transfer to a plate.
5. Reduce heat to medium and add remaining 1 tablespoon of ghee to the same skillet.
6. Add cumin seeds and toast for 30 seconds until fragrant.
7. Add chopped onion and cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
8. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
9. Add Kashmiri chili powder, turmeric, and coriander powder, stirring constantly for 30 seconds to toast the spices.
10. Mix in yogurt, vinegar, sugar, and salt, stirring to combine into a smooth paste.
11. Return chicken thighs to the skillet, coating them evenly with the spice mixture.
12. Pour in 1/2 cup water and bring to a gentle simmer.
13. Cover skillet and reduce heat to low, maintaining a steady simmer for 25 minutes.
14. Remove lid and increase heat to medium, cooking uncovered for 8-10 minutes until sauce thickens and coats the chicken.
15. Garnish with fresh cilantro if desired.

Perfectly cooked chicken falls effortlessly from the bone while the thick, crimson sauce clings to each piece with a balance of heat from the chilies and richness from the ghee. Serve this vibrant dish over steamed rice to soak up every bit of the complex sauce, or pair with flaky parathas for a truly indulgent meal that transforms ordinary weeknights into something special.

Chicken 65

Here’s a classic Indian restaurant favorite that’s surprisingly simple to recreate at home. Chicken 65 delivers crispy, spicy chicken bites with vibrant flavor layers that will become your new go-to appetizer. Let me walk you through each step methodically so you can achieve perfect results on your first try.

Ingredients

– 1 lb boneless chicken breast, cut into 1-inch cubes (thaw completely if frozen)
– ¾ cup plain yogurt (full-fat works best for creaminess)
– 2 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
– 1 tbsp lemon juice (freshly squeezed for brightest flavor)
– 1 tsp red chili powder (adjust to preferred spice level)
– ½ tsp turmeric powder (for color and earthy notes)
– 1 tsp garam masala (or curry powder as alternative)
– 1 tsp salt (fine sea salt dissolves evenly)
– ½ cup cornstarch (creates light, crispy coating)
– ¼ cup all-purpose flour (helps binding)
– 2 cups vegetable oil for frying (or any neutral high-smoke-point oil)
– 10-12 curry leaves (optional but adds authentic aroma)
– 2 green chilies, slit lengthwise (remove seeds for milder heat)

Instructions

1. Place chicken cubes in a medium mixing bowl.
2. Add yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, and salt to the bowl.
3. Mix thoroughly until all chicken pieces are evenly coated with marinade.
4. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes (this tenderizes the chicken without over-marinating).
5. Combine cornstarch and flour in a separate shallow dish.
6. Heat vegetable oil in a deep skillet to 350°F, verified using a kitchen thermometer.
7. Dredge each marinated chicken piece in the cornstarch-flour mixture, shaking off excess coating.
8. Carefully place 6-8 chicken pieces into the hot oil without crowding the pan.
9. Fry for 4-5 minutes until golden brown and crispy, turning halfway through cooking.
10. Remove chicken with a slotted spoon and drain on a wire rack (this keeps them crispier than paper towels).
11. Repeat frying process with remaining chicken in batches.
12. In the same oil, briefly fry curry leaves and green chilies for 15 seconds until fragrant.
13. Toss the fried chicken with the curry leaves and chilies until well combined.
Zesty and aromatic, these chicken bites offer a satisfying crunch that gives way to tender, perfectly spiced meat inside. Serve them immediately with cooling mint chutney or layer over fresh greens for a vibrant salad that balances the heat beautifully.

Kozhi Varutharachathu

Every home cook needs a spectacular chicken curry in their repertoire, and this South Indian-inspired Kozhi Varutharachathu delivers layers of aromatic spice and tender meat. Essentially chicken simmered in a richly toasted coconut and spice gravy, it’s a dish that feels both exotic and deeply comforting. Let’s walk through the process together, step by step.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on (for maximum flavor and juiciness)
• 1 cup grated coconut, unsweetened (fresh or frozen, not dried)
• 4 dried red chilies (adjust quantity for heat preference)
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp black peppercorns
• 3 cloves
• 1-inch cinnamon stick
• 2 tbsp coconut oil (or any neutral oil like vegetable)
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 1 tsp turmeric powder
• 1 cup water
• 1 tsp salt (adjust to taste)
• 2 sprigs curry leaves (fresh if available, otherwise dried)

Instructions

1. Heat a dry skillet over medium heat for 2 minutes until warm to the touch.
2. Add grated coconut to the skillet and toast for 5–7 minutes, stirring constantly, until it turns a deep golden brown.
3. Transfer the toasted coconut to a plate to cool completely, about 10 minutes.
4. In the same skillet, toast dried red chilies, coriander seeds, fennel seeds, black peppercorns, cloves, and cinnamon stick for 2–3 minutes until fragrant.
5. Combine the cooled toasted coconut and toasted spices in a blender.
6. Add ½ cup water to the blender and grind into a smooth, thick paste.
7. Heat coconut oil in a heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
8. Add sliced onion and sauté for 8–10 minutes until soft and translucent.
9. Stir in minced garlic and grated ginger, cooking for 1 minute until raw smell disappears.
10. Add chicken thighs to the pot and sear for 4 minutes per side until lightly browned.
11. Sprinkle turmeric powder and salt over the chicken, stirring to coat evenly.
12. Pour the ground coconut-spice paste into the pot, scraping the blender jar clean with a spatula.
13. Add remaining ½ cup water and curry leaves, stirring to combine all ingredients.
14. Bring the curry to a gentle boil, then reduce heat to low.
15. Cover the pot and simmer for 25 minutes until chicken is tender and cooked through.
16. Uncover and simmer for an additional 5 minutes to thicken the gravy to a coating consistency.

Lusciously creamy from the coconut yet packed with warm, toasty spices, this curry clings beautifully to steamed rice or soft dosas. The chicken stays remarkably juicy thanks to bone-in cooking, while the layered spice notes make each bite complex and satisfying. For a complete meal, try serving it with a simple cucumber salad to balance the richness.

Madras Chicken Curry

Every home cook deserves a foolproof path to authentic Indian flavors, and this Madras chicken curry delivers exactly that with its vibrant spice blend and tender protein. Embrace this methodical approach to build layers of flavor from the ground up, transforming simple ingredients into a restaurant-worthy dish. Follow each step precisely for a curry that balances heat, acidity, and richness in every bite.

Ingredients

– 2 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp Madras curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (adjust for heat preference)
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 (14.5 oz) can diced tomatoes, undrained
– 1/2 cup plain yogurt (whole milk preferred for creaminess)
– 1 cup chicken broth
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering (about 1 minute).
2. Add chopped onion and cook for 8-10 minutes, stirring frequently, until translucent and lightly golden at the edges.
3. Stir in minced garlic and grated ginger, cooking for 60 seconds until fragrant but not browned.
4. Add Madras curry powder, cumin, turmeric, and cayenne pepper, toasting spices for 30 seconds while stirring constantly to prevent burning.
5. Incorporate chicken pieces, tossing to coat evenly with spice mixture, and sear for 4 minutes until exterior turns opaque.
6. Pour in diced tomatoes with their juices, scraping bottom of pot to lift any browned bits (this builds flavor depth).
7. Add chicken broth and salt, stirring to combine all ingredients thoroughly.
8. Bring curry to a boil, then immediately reduce heat to low, cover pot, and simmer for 25 minutes.
9. Whisk yogurt in a separate bowl to smooth consistency, then stir 2 tablespoons of hot curry liquid into yogurt to temper it.
10. Gradually fold tempered yogurt mixture into curry, stirring continuously to prevent curdling.
11. Simmer uncovered for 5 additional minutes until sauce thickens slightly and chicken reaches internal temperature of 165°F.
12. Remove from heat and stir in chopped cilantro. The finished curry boasts tender chicken in a velvety, spice-forward sauce with a subtle tang from yogurt. Try serving it over fluffy basmati rice or with warm naan to soak up every bit of the aromatic sauce, or fold leftovers into a breakfast scramble for an unexpected twist.

South Indian Chicken Korma

Ready to explore the rich, aromatic world of South Indian cuisine? This Chicken Korma recipe breaks down the complex layers of flavor into simple, manageable steps that even novice cooks can master, guiding you through each technique to achieve that authentic restaurant-quality result at home.

Ingredients

– 1.5 lbs boneless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
– 1 large yellow onion, thinly sliced (about 2 cups)
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated (about 1 tbsp)
– 1 cup plain whole-milk yogurt (full-fat provides creamier texture)
– 1/2 cup raw cashews, soaked 30 minutes in hot water
– 2 tbsp ghee or neutral oil like avocado oil
– 1 tsp cumin seeds
– 2 bay leaves
– 4 green cardamom pods, lightly crushed
– 1 cinnamon stick (about 2 inches)
– 1/2 tsp turmeric powder
– 1 tsp Kashmiri red chili powder (milder than regular chili powder)
– 1 tsp coriander powder
– 1/2 cup water
– 1 tsp salt (adjust later if needed)
– 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Place raw cashews in a heatproof bowl and cover with boiling water; let soak for 30 minutes until softened.
2. Heat ghee in a heavy-bottomed Dutch oven over medium heat until shimmering but not smoking (about 350°F).
3. Add cumin seeds and cook for 30 seconds until they sputter and become fragrant.
4. Add bay leaves, cardamom pods, and cinnamon stick; toast for 45 seconds until aromatic.
5. Add sliced onions and cook for 8-10 minutes, stirring frequently, until golden brown and caramelized.
6. Stir in minced garlic and grated ginger; cook for 1 minute until raw smell disappears.
7. Add chicken pieces in a single layer; cook for 4 minutes until exterior turns opaque white.
8. Sprinkle turmeric, chili powder, coriander powder, and salt evenly over the chicken.
9. Stir to coat chicken completely with spices, cooking for 1 minute to bloom the spices.
10. Reduce heat to low and add yogurt one tablespoon at a time, stirring constantly to prevent curdling.
11. Drain soaked cashews and blend with 1/2 cup water until completely smooth and creamy.
12. Pour cashew paste into the pot, stirring to combine with the chicken and spices.
13. Cover and simmer on low heat (maintaining 180-190°F) for 25 minutes until chicken is tender and sauce thickens.
14. Uncover and cook for final 5 minutes until sauce coats the back of a spoon.
15. Garnish with fresh cilantro just before serving.

Perfectly balanced between creamy and aromatic, this korma features tender chicken in a luxuriously smooth sauce that clings to each bite. The cashew base provides a subtle sweetness that complements the warm spice blend, making it excellent served over fragrant basmati rice or with flaky parathas for soaking up every bit of the rich gravy.

Chicken Ularthiyathu

Every home cook deserves to master a few showstopping dishes, and this Kerala-style chicken ularthiyathu is one you’ll return to again and again. Essentially a dry roasted chicken curry with complex spice layers, it transforms simple ingredients into something extraordinary through patient cooking.

Ingredients

– 2 lbs chicken thighs, bone-in (or boneless for quicker cooking)
– 3 tbsp coconut oil (or any neutral oil)
– 2 cups thinly sliced red onions
– 8 garlic cloves, minced
– 1-inch ginger piece, grated
– 2-3 green chilies, slit lengthwise (adjust to heat preference)
– 2 sprigs curry leaves
– 1 tbsp coriander powder
– 1 tsp red chili powder
– ½ tsp turmeric powder
– 1 tsp garam masala
– 1 tsp black pepper, freshly crushed
– 1 tbsp apple cider vinegar (or white vinegar)
– 1 tsp salt (adjust to taste)

Instructions

1. Heat 2 tablespoons of coconut oil in a heavy-bottomed pan over medium heat until it shimmers.
2. Add sliced red onions and sauté for 8-10 minutes until they turn translucent and edges begin to brown.
3. Stir in minced garlic, grated ginger, slit green chilies, and curry leaves, cooking for 2 minutes until fragrant.
4. Add coriander powder, red chili powder, turmeric powder, and salt, toasting the spices for 30 seconds to release their oils.
5. Place chicken thighs in the pan, coating each piece thoroughly with the spice mixture.
6. Cook uncovered for 20 minutes over medium-low heat, turning chicken pieces every 5 minutes to ensure even cooking.
7. Drizzle apple cider vinegar over the chicken and scrape any browned bits from the pan bottom.
8. Sprinkle garam masala and crushed black pepper evenly across the chicken.
9. Continue cooking for another 10-15 minutes until chicken is fully cooked and the masala appears dry and clings to the meat.
10. Drizzle remaining 1 tablespoon of coconut oil around the edges of the pan and increase heat to medium-high.
11. Fry for 2-3 minutes until chicken develops dark brown spots and crispy edges. Keep the chicken’s texture perfectly balanced between tender and slightly chewy, with each spice note distinct yet harmonized. Serve it wrapped in warm rotis with cucumber raita, or pile it over steamed rice for a comforting meal that improves overnight as the flavors deepen.

Spicy Andhra Chicken Curry

Every home cook needs a go-to spicy chicken curry in their repertoire, and this Andhra-style version delivers bold flavors with a methodical approach that ensures perfect results every time. Embrace the aromatic journey as we build layers of flavor from toasted spices to tender chicken simmered in a vibrant gravy.

Ingredients

– 2 lbs chicken thighs, bone-in (or boneless for quicker cooking)
– 3 tbsp vegetable oil (or any neutral oil)
– 2 medium onions, thinly sliced
– 4 garlic cloves, minced
– 1 inch ginger, grated
– 2 tbsp coriander powder
– 1 tbsp cumin seeds
– 1 tsp turmeric powder
– 2 tsp red chili powder (adjust for heat preference)
– 1 tsp garam masala
– 1 cup tomato puree (canned works well)
– 1 cup water
– Salt to taste (start with 1 tsp)
– Fresh cilantro for garnish (optional but recommended)

Instructions

1. Heat vegetable oil in a heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
2. Add cumin seeds and toast until fragrant and slightly darker, approximately 30 seconds.
3. Add sliced onions and cook, stirring frequently, until golden brown and caramelized, about 8-10 minutes.
4. Stir in minced garlic and grated ginger, cooking for 1 minute until raw aroma disappears.
5. Add coriander powder, turmeric powder, and red chili powder, toasting spices for 30 seconds to release oils.
6. Pour in tomato puree and cook, stirring constantly, until oil separates from the mixture, about 5 minutes.
7. Add chicken pieces and salt, coating thoroughly with the spice mixture.
8. Cook chicken for 5 minutes, turning pieces occasionally until exterior turns opaque.
9. Pour in water, scraping bottom of pot to incorporate any browned bits.
10. Bring curry to a boil, then reduce heat to low and cover pot.
11. Simmer for 25 minutes until chicken is tender and cooked through (internal temperature 165°F).
12. Stir in garam masala and cook uncovered for 5 minutes to thicken gravy.
13. Remove from heat and garnish with fresh cilantro if using.
Keep this curry’s fiery warmth balanced by serving it with cooling raita or fluffy basmati rice. The tender chicken falls effortlessly from the bone while the thick, aromatic gravy clings beautifully to each grain of rice. For a complete Andhra experience, pair it with crisp dosa or soft roti to scoop up every last bit of the deeply spiced sauce.

Nadan Kozhi Curry

Venturing into the world of Kerala cuisine brings us to this comforting Nadan Kozhi Curry, a traditional chicken curry that balances aromatic spices with rich coconut flavors in a methodical, approachable way for home cooks.

Ingredients

– 2 lbs chicken thighs, bone-in (for deeper flavor)
– 2 tbsp coconut oil (or any neutral oil)
– 1 large onion, thinly sliced
– 4 garlic cloves, minced
– 1 inch ginger, grated
– 2 green chilies, slit lengthwise (adjust to heat preference)
– 2 tomatoes, chopped
– 1 tsp turmeric powder
– 2 tbsp coriander powder
– 1 tsp red chili powder
– 1 cup thick coconut milk
– 1 cup water
– 1 tsp garam masala
– Salt to taste
– Fresh cilantro leaves for garnish

Instructions

1. Heat 2 tbsp coconut oil in a heavy-bottomed pot over medium heat until shimmering.
2. Add 1 large sliced onion and sauté for 8-10 minutes until golden brown, stirring frequently to prevent burning.
3. Add 4 minced garlic cloves, 1 inch grated ginger, and 2 slit green chilies, cooking for 1 minute until fragrant.
4. Stir in 2 chopped tomatoes and cook for 5 minutes until they break down and form a thick paste.
5. Add 1 tsp turmeric powder, 2 tbsp coriander powder, and 1 tsp red chili powder, toasting the spices for 30 seconds to release their oils.
6. Place 2 lbs chicken thighs in the pot and coat thoroughly with the spice mixture, searing for 3 minutes per side.
7. Pour in 1 cup water and bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken is tender.
8. Stir in 1 cup thick coconut milk and simmer uncovered for 8 minutes until the curry thickens slightly.
9. Sprinkle 1 tsp garam masala and salt to taste, stirring gently to incorporate.
10. Garnish with fresh cilantro leaves before serving.

Kozhi curry achieves a luxurious balance where the chicken remains incredibly tender while swimming in a richly spiced, coconut-infused gravy that clings perfectly to steamed rice. The slow simmering allows the spices to meld beautifully, creating layers of warmth without overwhelming heat. For a complete Kerala experience, serve it alongside fluffy appam or parotta to soak up every last bit of the fragrant sauce.

Coconut Milk Chicken Curry

Finally, let’s create a comforting coconut milk chicken curry that’s perfect for weeknight dinners. Follow these steps carefully for a flavorful result that will become a regular in your meal rotation.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper (adjust for desired heat level)
– 1 (14 oz) can full-fat coconut milk
– 1 cup chicken broth
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 red bell pepper, sliced
– 1/2 cup fresh cilantro, chopped
– 1 lime, cut into wedges

Instructions

1. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat chicken pieces dry with paper towels and season with 1 teaspoon salt.
3. Add chicken to the hot oil in a single layer, working in batches if needed to avoid crowding.
4. Cook chicken for 4-5 minutes per side until golden brown, then transfer to a clean plate.
5. Reduce heat to medium and add diced onion to the same pot, scraping up any browned bits from the bottom.
6. Cook onions for 6-8 minutes until softened and translucent, stirring occasionally.
7. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
8. Sprinkle curry powder, cumin, and cayenne pepper over the onion mixture, toasting for 30 seconds to release oils.
9. Pour in coconut milk and chicken broth, using a whisk to combine thoroughly with the spice mixture.
10. Add fish sauce and brown sugar, stirring until sugar dissolves completely.
11. Return browned chicken and any accumulated juices to the pot.
12. Bring the curry to a gentle simmer, then reduce heat to low and cover with a lid.
13. Cook for 20 minutes, maintaining a steady simmer with occasional bubbles breaking the surface.
14. Add sliced bell pepper and continue cooking uncovered for 5-7 minutes until peppers are tender-crisp.
15. Stir in chopped cilantro just before serving.
16. Squeeze fresh lime juice over individual portions at the table.

You’ll notice the curry develops a rich, creamy texture as it simmers, with the coconut milk creating a luxurious sauce that clings to each piece of chicken. The balance of spicy curry powder, savory fish sauce, and subtle sweetness creates complex layers of flavor. Try serving it over jasmine rice with extra lime wedges for squeezing, or spoon it into bowls with naan bread for dipping into the fragrant sauce.

Conclusion

Vibrant and versatile, these 32 South Indian chicken recipes bring authentic flavors right to your kitchen. Whether you’re craving something spicy, creamy, or tangy, there’s a dish here to delight every palate. We hope you try a few, share your favorites in the comments below, and pin this collection to your Pinterest boards for easy meal planning. Happy cooking!