5 Best Indian Chicken Recipes

delicious indian chicken dishes

If you're craving some bold flavors, Indian chicken recipes are where it's at! Imagine tender chicken swimming in a creamy, spiced sauce or fragrant rice bursting with spices. You've got classics like Butter Chicken and Chicken Tikka Masala that'll make your taste buds dance. But wait, there's more! How about a twist with Palak Chicken or a hearty Chicken Biryani? Curious about which dish will be your new favorite? Let's explore these mouthwatering options!

Butter Chicken

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that combines tender pieces of chicken with a rich and creamy tomato-based sauce. This delectable dish is a favorite in Indian restaurants and is beloved for its rich flavors and comforting texture.

The marinated chicken is grilled or cooked and then simmered in a buttery sauce, making it perfect for serving with naan or rice. With the right ingredients and a bit of patience, you can recreate this restaurant-style dish right in your own kitchen.

Ingredients:

  • 500 grams of boneless chicken, cut into pieces
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon garam masala
  • Salt, to taste
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 400 grams crushed tomatoes (canned or fresh)
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • Fresh coriander leaves, for garnish

Cooking Instructions:

In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well and marinate for at least 1 hour, preferably overnight in the refrigerator.

Heat 1 tablespoon of butter in a pan over medium heat and sauté the chopped onion until golden brown. Add the marinated chicken and cook until the chicken is browned and cooked through.

Stir in the crushed tomatoes and let the mixture simmer for about 15 minutes. Reduce the heat and add the heavy cream, remaining butter, and sugar; mix well and cook for another 5-10 minutes until the sauce is thick and creamy.

Garnish with fresh coriander leaves before serving.

Extra Tips:

For an even richer flavor, consider grilling the marinated chicken in a tandoor or on a barbecue before adding it to the sauce.

You can also adjust the level of spiciness by varying the amount of red chili powder and garam masala according to your taste. Additionally, feel free to add a splash of lemon juice or a pinch of kasuri methi (dried fenugreek leaves) for an extra layer of flavor.

Serve with fluffy naan or fragrant basmati rice to soak up the delicious sauce.

Chicken Tikka Masala

spiced chicken in sauce

Chicken Tikka Masala is a beloved Indian dish that combines marinated chicken pieces grilled to perfection and then simmered in a rich, creamy tomato sauce. The dish is known for its robust flavors and aromatic spices, making it a favorite in Indian cuisine. Served with naan or rice, Chicken Tikka Masala is perfect for family dinners or entertaining guests. The following recipe will guide you through creating this delicious dish right in your own kitchen.

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Ingredients:

  • 500g boneless chicken, cut into cubes
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • Salt, to taste
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 green chilies, slit
  • 1 can (400g) crushed tomatoes
  • 1 cup heavy cream
  • Fresh cilantro, for garnish

Cooking Instructions:

In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, cumin powder, paprika, turmeric, and salt to create a marinade.

Add the chicken cubes, ensuring they're well coated, and let them marinate for at least 1 hour (or overnight for best results).

Preheat your grill or oven to medium-high heat and cook the marinated chicken until it's charred and cooked through.

In a separate pan, heat the oil over medium heat and sauté the onions until golden brown.

Add the slit green chilies and crushed tomatoes, cooking until the mixture thickens.

Stir in the heavy cream and allow it to simmer.

Finally, add the grilled chicken to the sauce, mixing well, and cook for a few more minutes to blend the flavors.

Extra Tips:

For an authentic taste, use full-fat yogurt for marinating the chicken, as it helps tenderize the meat and adds richness.

You can also adjust the spice levels by adding more or fewer green chilies according to your preference.

If you prefer a smokier flavor, consider using a charcoal grill or adding a few drops of liquid smoke to the sauce.

For a vegetarian version, substitute the chicken with paneer or mixed vegetables.

Don't forget to garnish with fresh cilantro before serving to improve both the presentation and flavor!

Chicken Biryani

Chicken Biryani is a fragrant and flavorful rice dish that originates from the Indian subcontinent. It combines marinated chicken with aromatic basmati rice, spices, and herbs, creating a one-pot meal that's perfect for any occasion. Cooking biryani traditionally involves layering the marinated chicken and partially cooked rice, allowing the flavors to meld beautifully. This dish is often served with a side of raita or salad for a revitalizing contrast.

Ingredients:

  • 500g chicken, cut into pieces
  • 2 cups basmati rice
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 4 cups water
  • 1/2 cup plain yogurt
  • 4 tablespoons cooking oil or ghee
  • 1 tablespoon ginger-garlic paste
  • 2-3 green chilies, slit
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2-3 whole cloves
  • 2-3 green cardamom pods
  • 1-2 bay leaves
  • Fresh cilantro and mint leaves, chopped
  • Salt, to taste
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To cook Chicken Biryani, start by marinating the chicken in yogurt, ginger-garlic paste, turmeric powder, coriander powder, and salt for at least 30 minutes.

In a large pot, heat oil or ghee and sauté the sliced onions until golden brown. Add the marinated chicken and cook until it turns white. Then, add chopped tomatoes, green chilies, cumin seeds, cloves, cardamom pods, and bay leaves. Cook until the chicken is tender.

Meanwhile, rinse the basmati rice in cold water until the water runs clear, then soak for 30 minutes. After the chicken is cooked, add the soaked rice and water to the pot. Mix gently and bring to a boil. Reduce the heat to low, cover the pot, and cook for about 20-25 minutes until the rice is fully cooked.

Finally, sprinkle garam masala, cilantro, and mint leaves before serving.

For the best Chicken Biryani, make sure to use high-quality basmati rice, as it makes a considerable difference in texture and flavor.

Layering is key—don't mix the rice and chicken too vigorously after cooking. Instead, let them sit covered for a few minutes to allow the steam to finish cooking the rice.

Additionally, you can customize the spice levels by adjusting the number of green chilies and using a mix of spices to suit your taste. Serving the biryani with a cooling raita or a tangy salad can improve the overall dining experience.

Palak Chicken

spinach and chicken dish

Palak Chicken is a delightful Indian dish that combines tender chicken pieces with a vibrant spinach sauce. This recipe not only showcases the earthy flavors of spinach but also infuses the dish with aromatic spices, making it a nutritious and flavorful meal. Served with rice or naan, Palak Chicken is perfect for dinner parties or a cozy family meal.

Ingredients:

  • 500 grams chicken, cut into pieces
  • 250 grams fresh spinach leaves
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 2-3 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 3 tablespoons oil or ghee
  • Fresh cream (optional for garnish)

Cooking Instructions:

In a large pan, heat oil or ghee over medium heat and add cumin seeds. Once they start to splutter, add the finely chopped onions and sauté until golden brown.

Stir in the ginger-garlic paste and green chilies, cooking for another minute. Add the pureed tomatoes, turmeric powder, coriander powder, and salt, cooking until the oil separates from the mixture.

Meanwhile, blanch the spinach leaves in boiling water for a couple of minutes, then transfer them to cold water to preserve the green color. Blend the spinach into a smooth paste and add it to the pan along with the chicken pieces.

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Mix well, cover, and let it simmer for 20-25 minutes. Finish by adding garam masala before serving, and garnish with fresh cream if desired.

Extra Tips:

For the best flavor, marinate the chicken in yogurt and spices for a few hours before cooking. This not only tenderizes the meat but also infuses it with flavor.

Additionally, you can adjust the spice level by varying the number of green chilies or adding red chili powder according to your preference. If you prefer a creamier texture, feel free to add more fresh cream at the end or a splash of coconut milk for a different twist.

Chicken Vindaloo

Chicken Vindaloo is a fiery and flavorful dish that originates from the coastal region of Goa, India. This spicy curry is defined by its tangy, vinegar-based sauce and a robust blend of spices that make it a favorite among those who enjoy bold flavors.

Traditionally made with marinated chicken, it's often served with rice or naan to balance out the heat. The preparation involves marinating the chicken to improve the flavors, followed by a slow cooking process that allows the spices to meld beautifully.

Ingredients

  • 1 kg chicken, cut into pieces
  • 2 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 5-6 garlic cloves, minced
  • 2-inch piece of ginger, grated
  • 3-4 green chilies, slit
  • 4 tablespoons vindaloo masala (store-bought or homemade)
  • 1 cup vinegar
  • 1 tablespoon tamarind paste (optional)
  • 1 teaspoon sugar
  • Salt to taste
  • Fresh coriander for garnish

Cooking Instructions

To prepare Chicken Vindaloo, start by marinating the chicken pieces with vindaloo masala, vinegar, garlic, ginger, and salt. Let it marinate for at least 2 hours, preferably overnight for deeper flavor.

In a heavy-bottomed pan, heat the vegetable oil over medium heat and add the chopped onions, sautéing until they're golden brown. Add the marinated chicken to the pan along with the slit green chilies, and cook on high heat for about 5-7 minutes, stirring occasionally.

Lower the heat, cover the pan, and let it simmer for 30-40 minutes or until the chicken is tender and the sauce thickens. If desired, stir in tamarind paste and sugar just before serving. Garnish with fresh coriander.

Extra Tips

For an authentic taste, consider making your own vindaloo masala by blending spices like mustard seeds, black pepper, cinnamon, cloves, and dried red chilies.

Adjust the level of heat by modifying the number of green chilies or by using milder varieties. Serve your Chicken Vindaloo with warm naan or steamed basmati rice to soak up the spicy sauce.

Additionally, allowing the dish to rest for a few hours or overnight can improve the flavors even further, making it a perfect candidate for meal prep.


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