20 Flavorful Signature Indian Poultry Dishes to Spice Up Meals

Indian cuisine's poultry dishes represent a vibrant culinary landscape brimming with aromatic spices and rich cultural heritage.

Generations of home cooks and professional chefs have perfected techniques that transform simple ingredients into extraordinary meals.

Regional variations showcase incredible diversity, reflecting local traditions and innovative cooking methods.

Chefs masterfully blend complex spice combinations that elevate chicken and other poultry to spectacular heights of flavor.

These recipes tell stories of family gatherings, festive celebrations, and generations-old cooking secrets passed through intimate kitchen conversations.

Sophisticated yet accessible, these dishes demonstrate the incredible depth and creativity of Indian gastronomy.

Each preparation represents a unique blend of technique, tradition, and passionate culinary artistry that captures the essence of Indian cooking.

Your taste buds will travel through 20 remarkable signature Indian poultry dishes that promise an unforgettable epicurean journey:

Signature Indian Poultry Dishes with Rich Spices

Indian poultry dishes showcase layers of spice and savory depth, from fiery curries to fragrant roasts. Each recipe is a celebration of culinary artistry and tradition.

Butter Chicken (Murgh Makhani)

Butter chicken, a sumptuous North Indian curry, revolutionized global cuisine with its creamy tomato-based sauce and tender tandoori-style chicken pieces.

Kundan Lal Gujral accidentally created this iconic dish in 1950s Delhi when restaurant staff mixed leftover tandoor chicken marinade with tomatoes and butter.

Restaurant workers discovered an unexpected culinary masterpiece by transforming grilled chicken remnants into a rich, smooth gravy.

Restaurants across India quickly adopted the recipe, which spread internationally through immigrant communities.

Mild spices and luxurious cream make butter chicken appealing to diverse palates worldwide.

Traditional preparation involves marinating chicken in yogurt and spices before roasting in a tandoor oven.

Restaurant chefs typically finish the dish by simmering chicken in a velvety sauce made from tomatoes, cream, and butter.

Indian restaurants globally feature butter chicken as a signature menu item that bridges traditional and modern tastes.

Tandoori Chicken (Tandoori Murgh)

Tandoori chicken represents a signature North Indian roasted meat specialty marinated in yogurt and spices, then expertly grilled in a traditional clay oven called a tandoor.

Kundan Lal Gujral first popularized this dish at his Moti Mahal restaurant in Delhi during the mid-20th century.

Authentic preparation involves coating chicken pieces with a blend of yogurt, tandoori masala, nutmeg, and cumin before roasting at extremely high temperatures.

Persian influences shaped its original cooking technique, with the word "tandoor" deriving from the Persian term "tannur" meaning fire.

High-temperature cooking creates a distinctive smoky exterior while keeping meat juicy and tender.

Red-orange coloring comes from added spices like Kashmiri red chili powder.

Restaurants worldwide now serve this iconic Indian dish as a globally recognized culinary export.

Regional variations exist across different parts of India, each adding unique spice combinations to the classic recipe.

Chicken 65

Chicken 65 is a fiery Indian deep-fried chicken dish originating in Chennai that explodes with intense spicy flavors and complex marinades.

Legendary chef A. M. Buhari first created this iconic recipe in 1965 at his restaurant, sparking multiple origin stories about its unique name.

Spicy red chiles, ginger, and lemon form the core of its bold marinade, coating succulent chicken pieces before deep frying to crispy perfection.

Spice levels range from mild to extremely hot, depending on regional variations and individual preparation styles.

Several playful theories suggest its name comes from using 65 chili peppers, cutting chicken into 65 pieces, or preparing chickens precisely 65 days old.

Chennai restaurants popularized this street food, which quickly spread across South India and eventually worldwide.

Restaurant chefs continue experimenting with marinades, sometimes adding yogurt or additional spices for extra complexity.

Chicken Rezala (Murgh Rezala)

Murgh rezala is a luxurious Bengali chicken curry distinguished by its creamy, complex spice blend and slow-cooked intense flavors.

East Indian kitchens have perfected this rich dish through generations of culinary expertise.

Cashews and poppy seeds create a smooth, silky base that elevates the curry's depth and texture.

Fragrant whole spices like cloves, cardamom, and cinnamon infuse the chicken with warm, aromatic notes.

Yogurt-marinated chicken simmers gently in a ghee and oil mixture, allowing each spice to penetrate deeply.

Hot peppers and white pepper provide a subtle, building heat that balances the cream-based sauce.

Saffron threads add a luxurious golden color and subtle earthiness to the final preparation.

Traditional Bengali restaurants and home cooks serve this curry with steamed rice, creating a memorable dining experience.

Chicken Tikka (Murgh Tikka)

Murgh tikka are succulent marinated chicken pieces grilled to smoky perfection in Indian cuisine, featuring tender meat infused with vibrant spices like turmeric, cumin, and garam masala.

Originating from North Indian regions, this popular dish combines yogurt-based marinades with bold flavor profiles that tenderize and enhance chicken's natural taste.

Boneless chicken chunks absorb complex spice blends through yogurt's acidic properties, creating a signature bright orange or red color.

Traditional preparation involves skewering marinated meat and cooking over direct flame or tandoor oven.

Lemon juice and mustard oil contribute additional tangy undertones to the marinade.

Street vendors and restaurants across India serve this protein-rich dish as an appetizer or main course.

Regional variations include different spice combinations and cooking techniques.

Restaurant menus often pair murgh tikka with mint chutney and fresh naan bread.

Chicken Kathi Roll

Chicken kathi roll represents a spicy street food sensation from Kolkata featuring marinated grilled chicken wrapped in a crispy flatbread.

Indian street vendors pioneered this handheld meal with egg-lined roti or paratha as its foundation.

Succulent chicken pieces get seasoned with turmeric, chili powder, cumin, and coriander before being sauteed to perfection.

Sliced onions, cucumbers, grated carrots, and hot chili peppers add fresh crunch and vibrant flavor to each bite.

Mustard oil and lemon juice infuse the meat with tangy undertones that complement the robust spice blend.

Carefully rolled and sealed, these rolls serve as a quick, satisfying meal enjoyed across urban India.

Street food enthusiasts consider chicken kathi rolls a portable and flavorful lunch option.

Masala-coated chicken remains the star ingredient that transforms a simple flatbread into an exciting culinary experience.

Kozhi Curry

Kozhi curry stands as a fiery Kerala specialty featuring tender chicken simmered in a rich, spicy coconut milk gravy.

Kerala's signature dish combines marinated chicken pieces with a complex blend of aromatic spices like chili powder, coriander, and curry leaves.

Coconut oil and coconut milk create a smooth, creamy base that intensifies the curry's deep flavors.

Green chili peppers and ginger-garlic paste contribute sharp, vibrant notes to the robust sauce.

Traditional preparation involves slow-cooking chicken until meat becomes supremely tender and gravy reaches a distinctive reddish hue.

Restaurants and home kitchens across Kerala cherish this recipe as a staple comfort meal.

Steamed rice, paratha, or roti serve as perfect accompaniments to soak up the luscious sauce.

Kerala's culinary heritage shines through this intensely spiced chicken curry that balances heat, creaminess, and complex seasoning.

Chettinad Chicken Curry (Chettinad Kozhi)

Chettinad kozhi stands as a fiery chicken curry showcasing Tamil Nadu's bold spice mastery through an intricate blend of complex aromatics and intense heat.

Regional chefs marinate chicken in a potent paste combining coconut, red chili peppers, cumin, coriander, poppy seeds, tomatoes, black pepper, fennel, onions, garlic, lemon juice, and oil with turmeric and yogurt.

Slow-cooked preparations allow spices to deeply penetrate tender meat, creating a robust flavor profile unique to southern Indian cuisine.

Traditionally prepared during special gatherings, this dish reflects Chettinad's culinary sophistication.

Intense red coloration signals its spicy character and careful preparation method.

Restaurants across India feature this signature curry as a testament to regional cooking techniques.

Home cooks often serve Chettinad kozhi with paratha or boiled rice, enhancing its complex taste.

Muradabadi Biryani

Muradabadi biryani is a signature North Indian rice dish distinguished by its unique kacchi-style cooking method where raw chicken and spices are layered and steamed together.

Originally from Lucknow but named after Moradabad city, this aromatic biryani combines tender chicken with a complex spice blend including garam masala, green chili peppers, and whole aromatics like cinnamon and cardamom.

Slow-cooked layers of marinated meat and fragrant basmati rice create an intensely flavorful one-pot meal.

Ginger-garlic paste and hung curd provide deep marination and tenderness to the chicken.

Whole spices like cloves, bay leaves, and mace infuse the rice with rich depth.

A touch of food coloring adds visual appeal to the final presentation.

Fresh coriander leaves garnish the dish, offering a bright finishing note.

Chicken Malai (Murgh Malai)

Murgh malai represents a luxurious North Indian chicken curry featuring tender bone-in chicken pieces bathed in a rich, silky cream sauce.

Yogurt marinades infuse deep flavors into succulent chicken before slow simmering with aromatic spices like garam masala, coriander, and cumin.

Green chili peppers, garlic, and ginger add complex layers of warmth and depth to the creamy mixture.

Traditional preparations include cashew paste to enhance the sauce's velvety texture and complexity.

Cooks carefully balance spices with cream to create a perfectly balanced dish that melts in you mouth.

Restaurant versions often use multiple dairy elements like yogurt, cream, and sometimes milk to build intensity.

Regional variations showcase slight differences in spice combinations and cooking techniques.

Restaurants typically serve murgh malai alongside fragrant rice, biryani, naan, or roti bread.

Cafreal

Cafreal is a spicy Portuguese-influenced chicken dish from Goa characterized by its complex green marinade blending multiple Indian spices and herbs.

Portuguese colonizers introduced this recipe, which local Goans transformed into a signature meal featuring chicken coated in a vibrant green masala.

Marinating overnight allows deep flavor penetration into chicken pieces using ingredients like green chili peppers, coriander, ginger, garlic, and aromatic spices.

Butter or oil frying creates a thick, sticky exterior that seals in rich marinade flavors.

Generous spice combinations including cardamom, cloves, cumin, and black pepper contribute to its distinctive taste profile.

Traditionally served with soft pav bread, fresh salads, crispy fries, and tangy lime wedges, cafreal represents Goan culinary creativity.

Restaurant menus and home kitchens across Goa showcase this beloved chicken preparation as a testament to cultural fusion.

Regional variations exist, but core ingredients remain consistent across different preparations.

Malabar Chicken Biryani (Malabar Kozhi Biryani)

Malabar chicken biryani marks a signature rice dish from Kerala's southwestern coastal region, distinguished by its unique kaima rice that delivers an unparalleled texture and flavor profile.

Kerala's signature biryani combines marinated chicken with aromatic spices like star anise, cloves, cinnamon, and fennel seeds for a mildly sweet taste experience.

Traditional "dum" cooking method involves layering partially cooked rice and spiced chicken in a sealed pot, allowing slow-cooking over low flame.

Short-grain kaima rice absorbs complex spice blends, creating a rich and intense flavor signature to this regional specialty.

Dahi-marinated chicken ensures deep, succulent meat that melts in your mouth.

Spice combinations reflect Kerala's intricate culinary heritage and coastal influences.

Each bite promises a symphony of flavors that transport you directly to southwestern India.

Regional cooking techniques transform simple ingredients into an extraordinary gastronomic journey.

Malvani Chicken (Malvani Kombdi Rassa)

Malvani chicken represents a fiery coastal Maharashtra curry bursting with complex spice blends and rich coconut undertones.

Regional Maharashtra kitchens craft this intense dish using tender chicken pieces marinated in a vibrant masala of ground dry red chilies and fresh green peppers.

Ginger-garlic paste forms the aromatic foundation of this spicy preparation, complemented by a sophisticated mix of whole and ground spices like fennel, coriander, cumin, and fragrant whole spices.

Sesame and poppy seeds contribute nutty depth to the sauce, while fresh coriander leaves add brightness and color.

Slow-simmered coconut creates a creamy base that softens the curry's aggressive heat.

Onions caramelize during cooking, adding sweet complexity to the final dish.

Traditional preparation involves grinding fresh spices moments before cooking to maximize flavor intensity.

Each serving delivers a multilayered sensory experience reflecting Maharashtra's coastal culinary heritage.

Tangdi Kabab

Tangdi kabab sparkles as a classic North Indian grilled chicken dish featuring tender drumsticks marinated in a rich blend of yogurt, spices, and aromatic ingredients.

Charcoal or tandoor grilling gives these chicken legs a smoky exterior and juicy interior that makes the dish irresistible.

Indian restaurants and home kitchens customize the marinade with ginger-garlic paste, lemon juice, garam masala, and cream for complex flavors.

Cardamom and pepper add depth to the spice profile while corn flour helps create a smooth coating.

Dahi (yogurt) tenderizes the meat and ensures maximum moisture during cooking.

Restaurant versions vary slightly but maintain the core preparation method of intense marination and high-heat grilling.

Each drumstick emerges with a golden-brown crust and succulent meat that melts in your mouth.

Served hot with mint chutney, tangdi kabab offers a perfect balance of spice and smokiness.

Kalmi Kebab

Kalmi kebab stands out as a succulent Punjabi chicken dish steeped in Mughlai culinary traditions.

Drumsticks absorb rich marinade ingredients like yogurt, ginger-garlic paste, and aromatic spices before cooking.

Skilled cooks prepare this protein either by shallow-frying in a hot pan or roasting inside a traditional tandoor oven.

Golden-brown exterior and tender meat characterize this popular North Indian recipe.

Spices like garam masala, red chili powder, and turmeric infuse deep flavor into each bite.

Restaurants and home kitchens across Punjab frequently feature this protein-packed dish.

Served hot with mint chutney, kalmi kebab offers a perfect blend of crispy texture and complex spice profile.

Diners enjoy this kebab as an appetizer or main course accompaniment.

Varuval

Varuval is a fiery South Indian chicken dish from Chettinad that transforms simple ingredients into an explosion of intense flavors through precise dry-frying techniques.

Signature spices like cinnamon, cloves, fennel, coriander, cardamom, cumin, red chili, and black peppercorns create its powerful aromatic profile when roasted and ground.

Chicken pieces including breasts and drumsticks absorb these complex spice blends during cooking.

Traditional preparation involves carefully roasting spices to release their essential oils and maximize taste intensity.

Marinating meat beforehand enhances the dish's depth and tenderness.

Restaurants and home kitchens across Tamil Nadu celebrate this spicy specialty.

Skillful spice management distinguishes excellent varuval from ordinary preparations.

Authentic recipes require patience and precise heat control to achieve perfect caramelization and robust flavor.

Murgh Angara

Murgh angara represents a fiery North Indian grilled chicken specialty featuring intense smoky flavors from charcoal-infused meat.

Bold spices including ginger-garlic paste, hot chili peppers, and garam masala create its signature heat and complexity.

Tandoor-style cooking transforms boneless chicken pieces into a mouth-watering appetizer with deep, rich undertones.

Traditional Dunghar smoking techniques involve directly exposing meat to burning charcoal for maximum flavor penetration.

Chefs marinate chicken in gram flour, yogurt, tomato paste, and aromatic spices before grilling.

Mustard oil and lemon juice often enhance the marinade's depth and tanginess.

Each skewered piece emerges with a robust, charred exterior and juicy interior.

Regional Indian cuisine celebrates this intense, smoky chicken preparation as a testament to sophisticated grilling methods.

Murgh Musallam

Murgh musallam is a royal Mughal delicacy featuring a whole chicken elegantly stuffed with spiced hard-boiled eggs and slow-roasted in a complex, aromatic gravy.

Royal kitchens in India developed this luxurious dish as a celebratory meal showcasing intricate cooking techniques.

Chefs carefully marinate the entire chicken with lemon juice, salt, and chili powder before preparing its flavorful egg stuffing.

Sautéed onions, ginger-garlic paste, garam masala, and fresh herbs create the rich interior filling.

Elaborate gravy ingredients include tomatoes, turmeric, cumin, saffron, and multiple ground spices that infuse deep flavor into the meat.

Traditional preparation requires patient roasting to ensure tender, succulent chicken with intensely seasoned layers.

Mughal emperors considered this dish a symbol of culinary sophistication and gastronomic excellence.

Each bite represents centuries of refined Indian cooking traditions.

Shredded Chicken With Bell Peppers (Chooza Chaat)

Chooza chaat represents a spicy street food specialty from Delhi featuring shredded chicken transformed with bold flavor combinations.

Street vendors craft this dish by charring bell peppers over open flames and carefully peeling their blackened skin before chopping them into strips.

Fresh chicken gets shredded and tossed with roasted peppers, creating a zesty base for the snack.

Mustard paste - made from sharp mustard, vinegar, and hot peppers - adds intense tang to the mixture.

Garlic, lemon juice, olive oil, salt, and black peppercorns contribute additional layers of complex seasoning.

Each bite delivers a punch of heat and bright, fresh ingredients typical of northern Indian street cuisine.

Delhi residents enjoy this quick, protein-packed dish as a satisfying midday meal or evening snack.

Regional variations exist, but the core ingredients remain consistent across different preparation styles.

Dhaba Curry

Dhaba curry represents rustic Indian roadside restaurant cuisine packed with bold, spicy flavors that transform simple ingredients into a mouthwatering meal.

Street-side restaurants across North India originally developed this hearty chicken stew as a quick, satisfying dish for hungry travelers.

Traditional preparation involves slow-cooking tender chicken pieces with a complex blend of aromatic spices like turmeric, garam masala, cinnamon, and cardamom.

Tomatoes, onions, and green chili peppers create a rich, spicy base that intensifies the curry's depth and complexity.

Ginger-garlic paste adds a robust, warming undertone to the dish.

Coriander leaves provide a fresh, bright garnish that balances the curry's intense flavors.

How Do North and South Indian Poultry Dishes Differ in Flavor and Technique?

Indian cuisine is incredibly diverse, and poultry dishes from the North and South reflect distinct regional tastes, ingredients, and cooking styles:

• Northern Indian Poultry Dishes: Northern Indian recipes often feature rich, creamy gravies made with ingredients like yogurt, cream, nuts, and butter. Common spices include garam masala, cumin, coriander, and cloves. Techniques such as marinating the chicken in yogurt and slow-cooking it in a thick sauce.
• Southern Indian Poultry Dishes: South Indian poultry dishes typically showcase bold, vibrant flavors with a focus on coconut, curry leaves, mustard seeds, and tamarind. Spices like black pepper, fenugreek, and dried red chilies create a hotter, tangier profile.

Both regions celebrate poultry with their own signature styles - North India with creamy richness and tandoori smokiness, and South India with fiery spice and tangy, aromatic complexity.