Home Recipes Guide Recipes: 10 Lip-smacking Indian chicken dishes

Recipes: 10 Lip-smacking Indian chicken dishes

Indian chicken dishes

If you are a food lover and love to cook new dishes then surely you should try out Indian chicken dishes. These are popular all over the world because of their mouth watering tandoori varieties, tikkas curries and gravies. Chicken pakoras and tikkas are served as starters. You get butter chicken, chicken curry, and chicken chettinad in main course. Here are some of the exotic and lip smacking Indian chicken recipes. Read on:

1. Name of the dish: Bhuna Murg (Chicken Roast)

Complexity level: Moderate

Time taken: 26 minutes

Ingredients

1. 800 grams whole chicken

2. 1 tablespoon(s) each of ginger, garlic and green chilly pastes

3. 4 tablespoons butter

4. Cup(s) water

5. ½ tablespoon(s) vinegar

6. Fried potato straws

7. Boiled vegetables to garnish

8. Salt

Process

1. Mix the green chilly, garlic and ginger together and rub it on the chicken which you had cut. Put some vinegar on top and keep it for marinating for at least 3 hours.

2. Heat the butter or ghee and fry the chicken on medium level till the chicken is golden brown in color all over.

3. Put some salt and water and cover it with tight-fitting lid and cook on low level for about 20 minutes. Let the chicken get fried till it is crisp from all sides.

4. Garnish with fried potato straws and boiled vegetables.

2. Name of the dish: Chicken Herb Soup

Complexity level: Easy

Time taken: 15min

Ingredients

1. 1 tablespoon(s) finely chopped coriander leaves

2. 1 cup(s) finely chopped spinach

3. ½ teaspoon(s) nutmeg powder

4. 1 tablespoon(s) butter

5. 1 tablespoon(s) fresh cream (optional)

6. 1 litre(s) chicken stock or water

7. 6 mint leaves finely chopped

8. 100 grams shredded boneless chicken pieces

9. 2 spring onion(s) finely chopped with the greens

10. 1 tablespoon(s) white flour

11. Salt and white pepper to taste

Process

1. Get the chopped herbs and chicken stock and mix it properly. Boil it for 10 minutes till herbs become tender. Once you see the results, blend it to a puree.

2. Heat some butter and stir-fry the shredded chicken pieces till it becomes soft. Take it out and then heat some more butter add the white flour and stir it properly for a minute or so.

3. Add some chicken pieces with white pepper powder, herb puree and salt. Heat it on medium level and stir it for 4 minutes. Put some cream and stir it well.

3. Name of the dish: Murg Biryani (Spicy Chicken Rice)

Complexity level: Easy

Time taken: 29 minutes

Ingredients

1. 2 cup(s) flavored rice(basmati)

2. 1 cup(s) yoghurt

3. 1 tablespoon(s) each of ginger and garlic pastes

4. Salt to taste

5. 8 medium pieces (about 800 grams) of chicken

6. 4 cups water

7. 1 teaspoon(s) each of red chilli, turmeric and hot spice powders

8. 2 tablespoons butter

Process

1. Once you cut the pieces of chicken combine it with red chilly, yoghurt, garam masala, turmeric powder with the salt and half the ginger-garlic pastes. Rub it well on the chicken pieces. Keep it for an hour.

2. Heat the butter in a heavy-bottomed pan. Put some ginger-garlic pastes, turmeric powder and sauté for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minute(s).

3. Cook it on low level for the chicken pieces are half done.

4. Add the rice, salt, and water to taste, boil it. Cook on low level for 15 minutes or till the rice is done.

5. Add some brown onions and finely chopped coriander leaves.

4. Name of the dish: Chicken Cafrial

Complexity level: Easy

Time taken: 23 minutes

Ingredients

1. 1 tablespoon(s) soyabean sauce

2. 8 garlic flakes

3. 2″ piece cinnamon broken

4. 2 green cardamom(s)

5. 2 tablespoons butter / oil

6. Salt to taste

7. 8 medium sized pieces (about 800 grams) of chicken

8. 1 cup(s) chopped coriander leaves

9. 1″ piece ginger

10. 4 cloves

11. 1 medium onion(s) finely chopped

Process

1. Cut the chicken pieces and marinate for 2 hours with salt and soya bean sauce. Grind rest of the ingredients to a paste.

2. Heat the butter in a heavy-bottomed pan till hot and put some ground paste with saute on medium level till it is aromatic.

3. Put the chicken pieces with salt to taste. Mix well. Add a little water if gravy is required. Cover and cook on low level for about 20 minutes or till the chicken is fully cooked.

5.Name of the dish: Goan Chicken Curry (Chicken Vindaloo)

Complexity level: Easy

Time taken: 38 minutes

Ingredients

1. 2 big onion(s) finely sliced

2. 4 green cardamoms crushed

3. 1 tablespoon(s) tamarind paste or pulp

4. 2 cup(s) water

5. Salt to taste

6. Teaspoon each of cumin and coriander seeds

7. 2 whole red chilli(es)

8. ½” piece cinnamon broken

9. Medium sized pieces (about 800 grams) of chicken

10. 2 bay leaves

11. 2 green chilli(es) slit

12. 2 teaspoon(s) each of vinegar and sugar

13. 2 tablespoon(s) oil

14. ½ teaspoon(s) each of mustard seeds, black pepper and turmeric powder

15. 2 cloves

16. 2 teaspoon(s) each of ginger, garlic pastes

Process

1. Roast the ingredients needed for Vindaloo marinade other than ginger-garlic pastes and turmeric powder till you get the pleasant aroma. Keep it to get cool and then add turmeric powder. Cut the chicken pieces and apply the ginger-garlic pastes with powdered spices all over them. Keep it for marinating for some time.

2. Heat the oil and fry the cardamoms and bay leaves for some seconds. Add the sliced onions and let it get friend till you see light brown color. Cook chicken with the marinade and fry on medium level

3. Put the slit green chilies, water and salt. Cook it on low level for till the chicken is tenderized.

4. Apply tamarind paste and simmer on low heat for some time. Adjust the balance of sweet and sour as needed.

6. Name of the dish: Tandoori chicken

Complexity level: Easy

Time taken:15 minutes

Ingredients

1. 500 grams chicken

2. 1/ 2 cup curd(yoghurt),

3. 1 tablespoon red chilly paste,

4. 1 tablespoon ginger garlic paste,

5. 1 tablespoon lemon juice,

6. 1 teaspoon cumin seeds,

7. 1 teaspoon red chilly powder,

8. 1 teaspoon garam masala (hot spice mix),

9. 2 tablespoons butter,

10. 1 tablespoon oil and salt to taste.

d. Process:

Cut the chicken and ½ tablespoon lemon juice, red chilly powder, and salt and mit properly and keep it for marinating for an hour. Pour some curd and ginger paste in another bowl with cumin seeds, lemon juice, and red chilly paste. Blend all the ingredients well and add chicken and mix it properly. With fork make some tiny hole so that masala can get seep into the chicken. Marinate it and then refrigerate it over night. In an open hot grill barbeque the chicken for till its tender. Put the butter on it and roast for a minute. Garnish with lemon juice and onion roundels and serve.

7. Name of the dish: Grilled Chicken (Murg Tikka)

Complexity level: Easy

Time taken:15minutes

Ingredients

1. 1 cup(s) yoghurt well beaten

2. 4 whole red chillies made into a paste with a little water

3. 1 tablespoon(s) dried fenugreek leaves (optional)

4. 2 tablespoon(s) oil

5. Salt to taste

6. 800 grams of boneless 1″chicken chunks

7. 1 teaspoon(s) each of cumin and red chilli powders

6. 1 tablespoon(s) each of ginger and garlic pastes

7. 2 tablespoon(s) lemon juice

8. Butter for basting

9. Finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing

Process

1. Cut the chicken and apply half of the lemon juice, salt and red chili powder and keep it aside for an hour. Wisk the yogurt and mix the other ingredients and rub this marinade well into the chicken chunks. Keep it in refrigerator for four hours.

2. Roast the skew chicken and keep it in a preheated oven for 12 minutes or till the chicken is almost done. Baste it well with butter and roast for 3 minutes more and garnish it well with lemon wedges, onion rings, and chopped coriander leaves.

8.Name of the dish: Chicken Kundapuri (Kori Kundapuri)

Complexity level: Easy

Time taken:28minutes

Ingredients

1. 2 cup(s) grated coconut

2. 1 teaspoon(s) red chilli powder

3. 2 teaspoon(s) lemon juice

4. Salt to taste

5. 8 medium sized pieces (about 800 grams) of chicken

6. 2 onion(s) chopped

7. 4 green chillies slit

8. 2 tablespoon(s) finely chopped coriander leaves

9. 4 teaspoons oil

Process

1. Heat the ghee and oil and cook the onions on medium level till they become golden brown in color. Add the green chilies slit and fry it for some time.

2. Put some chicken pieces and salt and cook it on the medium level till the chicken pieces are almost done. Put hot spice mix, coconut shavings and red chilly powder and mix it properly. Cook it for 5 minutes. Once you think that chicken is soft then mix lime juice and chopped coriander leaves.

9. Name of the dish: Chicken tikka (Kadhai Murg)

Complexity level: Easy

Time taken: 15 minutes

Ingredients

1. 500 grams boneless chicken

2. ½ cup curd(yoghurt)

3. 1 teaspoon red chilly paste

4. 1 tablespoon lemon juice

5. 1 tablespoon ginger garlic paste

6. 1 teaspoon cumin powder

7. 1 teaspoon red chilly powder

8. 1 teaspoon garam masala( hot spice mix)

9. 1 tablespoon oil

10. 1 tablespoon butter and salt to taste

Process

Cut the chicken make slits in them. Put ½ of the lemon juice , red chilly powder, and salt to taste and let it marinate for an hour. Add ginger garlic paste, oil ,curd, cumin powder , red chilly paste, garam masala, and mix it well amd marinate it for another four hours. Apply the butter and roast for another minute. Garnish with lemon juice and coriander .

10. Name of the dish: Fried chicken

Complexity level: Easy

Time taken: 53minutes

Ingredients

1. 6 chicken drumsticks

2. ½ teaspoon green chilly paste

3. 1 teaspoon coriander powder

4. 1 teaspoon lemon juice

5. 1 pinch turmeric

6. Salt and pepper to taste.

7. 1 tablespoon ginger garlic paste

8. ½ teaspoon red chilly powder

9. ½ teaspoon garam masala( hot spice mix)

10. Oil for deep frying

Process

Mix chicken pieces with salt, green chilly paste, ginger garlic paste, coriander powder, red chili powder, turmeric, pepper and sprinkle some water and let it marinate for 2 hours. Pour oil for deep frying and fry three pieces at a time after the oil gets hot. Keep turning the chicken over so that it gets cooked. When it becomes brown I color remove it from the stove and pat dry the oil with some paper towels. Sprinkle the lemon juice and serve with some green chutney.

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