20 Famous Indian Chicken Dishes You Need to Taste

Indian chicken dishes represent a vibrant culinary landscape where spices dance and flavors tell incredible stories.

Regional techniques transform simple proteins into extraordinary gastronomic experiences that captivate the senses.

Bold marinades and complex spice blends characterize these remarkable recipes passed through generations.

Sophisticated cooking methods ranging from tandoor roasting to slow simmering create incredible depth and complexity.

Cultural traditions blend seamlessly with innovative approaches, making each dish a unique reflection of local heritage.

Culinary artistry shines through intricate seasoning techniques that elevate chicken to remarkable heights.

Remarkable regional variations showcase the incredible diversity of indian cooking styles and ingredients.

We invite you to savor these 20 remarkable culinary treasures that will transport your palate across india's rich gastronomic terrain:

Famous Indian Chicken Dishes to Savor at Home

Indian chefs transform chicken with bold marinades, aromatic spices, and time-honored techniques. Enjoy dishes that bring together heat, comfort, and a touch of celebration for any night of the week.

Butter Chicken (Murgh Makhani)

Butter chicken is a creamy, tomato-based North Indian sensation that revolutionized global cuisine with its rich, smooth gravy and tender marinated chicken.

Kundan Lal Gujral accidentally created this iconic dish in Delhi during the 1950s at his Moti Mahal restaurant.

Restaurant staff initially combined leftover tandoor chicken marinade juices with tomatoes and butter, creating an unexpectedly delicious sauce.

Marinated chicken pieces slow-cooked in this velvety mixture became an instant hit among diners.

Restaurants across India quickly adopted the recipe, spreading its popularity nationwide.

International food lovers soon embraced butter chicken as a signature Indian dish.

Mild spices and smooth texture make it appealing to diverse palates.

Tandoori Chicken (Tandoori Murgh)

Tandoori chicken originated in Punjab, North India, as a revolutionary roasted meat technique using cylindrical clay ovens called tandoors that cook meat at extremely high temperatures.

Marinated chicken gets seasoned with yogurt, tandoori masala, nutmeg, and cumin before being skewered and roasted, creating a signature smoky flavor and tender texture.

Restaurant owner Kundan Lal Gujral popularized the dish in the mid-20th century, transforming traditional cooking methods.

Restaurants across India and internationally now serve this iconic spicy dish that signals authentic Indian cuisine.

Skewered chicken absorbs complex spice mixtures during marination, ensuring rich taste profiles.

Restaurant chefs carefully select specific spice combinations to enhance meat quality.

Tandoor ovens reach temperatures around 900 degrees Fahrenheit, sealing meat's moisture and creating crispy exterior edges.

Chicken 65

Chicken 65 are spicy deep-fried chicken pieces originating from Chennai, India, famous for its fiery red color and intense flavor profile.

Military Hotel Buhari first introduced this iconic dish in 1965, sparking multiple theories about its unique name and preparation.

Chefs marinate tender chicken chunks in a complex blend of red chiles, ginger, lemon, and signature spices before deep frying them to crispy perfection.

South Indian restaurants feature this popular appetizer as a bold, zesty starter that packs serious heat.

Restaurants typically serve the chicken hot and garnished with fresh curry leaves and sliced onions.

Restaurant patrons love the dish's explosive spice combination and crunchy exterior.

Indian culinary traditions celebrate Chicken 65 as a signature street food with rich flavor complexity.

Chicken Rezala (Murgh Rezala)

Chicken rezala is a luxurious Bengali curry distinguished by its creamy, complex spice profile and elaborate preparation method.

Originating in East India, this signature dish combines tender chicken with a rich sauce created from ground cashews and poppy seeds.

Yogurt serves as the foundational marinade, infusing meat with deep flavor and tenderness.

Whole spices like cloves, cardamom, and cinnamon are carefully fried in ghee and oil to release their aromatic essence.

Ginger-garlic paste adds sharp undertones to the smooth, white gravy.

Hot peppers contribute subtle heat throughout the preparation.

Saffron provides a delicate golden color and refined fragrance.

Garam masala creates the final layer of sophisticated seasoning, completing this elaborate culinary masterpiece.

Chicken Tikka (Murgh Tikka)

Chicken tikka is a flame-kissed Indian delicacy featuring succulent chicken chunks marinated in a vibrant blend of yogurt and bold spices before being expertly grilled.

Traditional preparation involves boneless meat pieces soaked in a zesty mixture of turmeric, cumin, coriander, garam masala, and red chili powder that creates a signature orange-red color.

Mustard oil sometimes enhances the marinade's depth and richness.

Skewered and roasted over high heat, the chicken develops a slightly charred exterior while maintaining juicy inner texture.

Originating in northern India, this dish has become a staple in Indian restaurants worldwide.

Served alongside mint chutney or rice, chicken tikka offers a perfect balance of smoky, spicy, and tangy notes.

Chicken Kathi Roll

Chicken kathi roll epitomizes Kolkata street cuisine with its flavor-packed chicken wrapped in a crispy flatbread.

Marinated chicken pieces seasoned with turmeric, chili powder, cumin, and coriander create the roll's signature taste.

Eggs cracked and spread on soft rotis form the base of this portable meal.

Sliced onions, cucumbers, carrots, and hot peppers add fresh crunch and zesty layers to the filling.

Lemon juice and mustard oil enhance the marinade's depth and tanginess.

Street vendors across India have popularized this handheld delicacy.

Spice levels can be adjusted to suit individual preferences.

Every bite delivers a perfect balance of tender meat and vibrant vegetables.

Kozhi Curry

Kozhi curry represents a spicy South Indian chicken stew bursting with Kerala's rich culinary heritage.

Kerala's signature dish combines tender chicken pieces marinated in chili powder and salt with aromatic spices like ginger-garlic paste, coriander powder, and curry leaves.

Coconut milk creates a creamy base that transforms the curry into a reddish-hued gravy with deep, complex flavors.

Green chili peppers add sharp heat to the slow-cooked mixture, while coconut oil enhances the overall taste profile.

Turmeric powder provides a golden undertone and additional health benefits.

You can enjoy this deeply satisfying meal as a hearty main course that showcases Kerala's vibrant spice traditions.

Chettinad Chicken Curry (Chettinad Kozhi)

Chettinad chicken curry blazes with intense South Indian spice profiles, representing a fiery culinary masterpiece from Tamil Nadu's Chettinad region.

Marinated chicken transforms into a complex dish through a powerful blend of coconut, red chili peppers, cumin, coriander, poppy seeds, and aromatic spices like black pepper and fennel.

Robust ingredients including tomatoes, onions, and garlic create a deep, multilayered flavor explosion that distinguishes this regional specialty.

Traditional preparation involves creating a rich spice paste that coats each chicken piece thoroughly.

Restaurants and families typically serve this curry alongside paratha or boiled rice for a complete meal.

Curry or coriander leaves add a fresh garnish to the final presentation.

Special occasions often feature this signature dish as a centerpiece of celebration.

Muradabadi Biryani

Muradabadi biryani showcases a unique kacchi-style cooking method where raw chicken transforms with fragrant spices directly in rice.

Regional specialties from Uttar Pradesh define this northern Indian dish's distinct preparation style.

Chicken pieces blend with aromatic ingredients like garam masala, hung curd, and complex spice combinations including cloves, cardamom, and cinnamon.

Green chili peppers add subtle heat to the rice-based meal.

Ginger-garlic paste infuses deep flavor throughout the dish.

Cooking techniques involve layering raw ingredients and allowing them to cook together slowly.

Food coloring creates an attractive visual presentation near the end of preparation.

Coriander leaves often garnish the finished biryani for an extra fresh touch.

Chicken Malai (Murgh Malai)

Chicken malai delivers a luxurious North Indian chicken curry with silky cream-based sauce that transforms ordinary chicken into an elegant dining experience.

Boneless or bone-in chicken pieces marinate in yogurt and spices before slow-cooking in a rich blend of cream, cashew paste, and aromatic seasonings.

Green chili peppers, garlic, and ginger provide sharp undertones against the smooth sauce's backdrop.

Garam masala, coriander, cardamom, and cumin create complex flavor layers that dance across your palate.

Restaurants across India serve chicken malai as a popular menu staple, typically accompanied by steamed rice or fresh naan bread.

Traditional preparation methods ensure each bite offers a perfect balance of creamy texture and bold Indian spice notes.

Cafreal

Cafreal is a spicy Goan chicken dish bursting with complex Portuguese-influenced flavors from an intricate green marinade featuring chili peppers, herbs, and aromatic spices.

Portuguese colonizers originally introduced this recipe to Goa, transforming traditional Indian cooking techniques with new ingredients and methods.

Green chili and coriander create the marinade's signature emerald color and intense heat that penetrates chicken pieces overnight.

Goan restaurants and home kitchens celebrate this dish as a regional specialty with deep cultural significance.

Marinated chicken gets pan-fried in butter until developing a thick, sticky exterior that seals in robust flavors.

Typically served alongside soft pav bread, fresh lime wedges, and crisp salads, cafreal offers a balanced meal with multiple textures and tastes.

Restaurants across Goa feature this iconic dish as a testament to their culinary heritage.

Malabar Chicken Biryani (Malabar Kozhi Biryani)

Malabar chicken biryani represents a distinctive rice dish from Kerala's southwestern coastal region, characterized by its unique kaima short-grain rice and complex spice profile.

Kerala's signature biryani features marinated chicken infused with dahi and an aromatic blend of star anise, cloves, cinnamon, and fennel seeds.

Slow-cooked using traditional "dum" method, the dish layers partially cooked rice and spiced chicken in a sealed pot over low flame.

Authentic preparation involves carefully balancing spices to create a mildly sweet flavor that distinguishes it from other biryani styles.

Regional cooking techniques ensure each grain of rice absorbs the rich chicken marinade and spice mix.

Malabar chicken biryani reflects Kerala's culinary heritage and coastal spice trading history.

Rice quality and spice combination make this dish a true representation of southwestern Indian cuisine.

Malvani Chicken (Malvani Kombdi Rassa)

Malvani chicken is a fiery Maharashtra coastal curry bursting with complex spice blends and rich coconut-based flavors.

Originating from Konkan's vibrant culinary landscape, this dish combines tender chicken pieces with an intricate mixture of ground spices like fennel, coriander, cumin, and cardamom.

Fresh green chili peppers and ginger-garlic paste provide intense heat and depth to the sauce.

Roasted sesame and poppy seeds contribute nutty undertones and texture to the gravy.

Dry red chili peppers intensify the heat while aromatic whole spices such as cloves, cinnamon, and star anise create layered flavor profiles.

Fresh coriander leaves add brightness and freshness to the final preparation.

Onions and coconut form the creamy base that binds all ingredients into a robust, spicy curry that exemplifies Maharashtra's distinctive culinary traditions.

Tangdi Kabab

Tangdi kabab are succulent Indian grilled chicken drumsticks marinated in a complex blend of yogurt, spices, and aromatics before being roasted in a traditional tandoor.

North Indian cuisine celebrates this dish for its tender meat and intense flavor profile, which comes from a carefully crafted marinade of ginger-garlic paste, lemon juice, garam masala, and cardamom.

Restaurant chefs often customize their versions, but the core preparation remains consistent with marinating drumsticks in creamy yogurt and spice mixtures.

Corn flour helps create a crispy exterior while keeping the meat juicy and soft.

Charcoal or tandoor grilling imparts a smoky depth that elevates the chicken's natural taste.

Restaurant variations might include different spice combinations or additional ingredients like cream or pepper.

Garnished with fresh cilantro and served with mint chutney, tangdi kabab offers a classic Indian grilling experience.

Kalmi Kebab

Kalmi kebab are succulent chicken drumsticks featuring a rich Mughlai culinary heritage deeply rooted in Punjab's food culture.

Marinated in a blend of aromatic spices like yogurt, ginger, garlic, and garam masala, these drumsticks promise intense flavor profiles.

Chefs traditionally prepare the meat by shallow-frying at high temperatures or slow-cooking in a tandoor oven until achieving a golden-brown exterior.

Indian restaurants often serve kalmi kebab as an appetizer or starter alongside mint chutney and sliced onions.

Restaurant patrons enjoy these tender meat pieces that boast a crispy outer layer and juicy interior.

Street food vendors and high-end restaurants alike feature this dish as a crowd-pleasing protein option.

Diners appreciate kalmi kebab as a classic example of North Indian meat preparation techniques.

Varuval

Varuval is a fiery South Indian chicken dish from Chettinad that showcases intense spice combinations through dry-frying meat until crispy and deeply flavored.

Chettinad cuisine is known for its bold, complex spice profiles that transform simple ingredients into extraordinary meals.

Chicken pieces like breasts or drumsticks get coated in a roasted spice blend including cinnamon, cloves, fennel, coriander, cardamom, cumin, red chili, and black peppercorns.

Traditional preparation involves dry-frying the seasoned chicken in a hot pan until the exterior becomes beautifully caramelized and crisp.

Spice levels can range from mild to extremely hot, depending on individual preferences and family recipes.

Murgh Angara

Murgh angara are fiery Indian grilled chicken skewers distinguished by their intense smoky flavor from the unique Dunghar charcoal-smoking technique.

Boneless chicken pieces absorb a complex marinade of ginger-garlic paste, gram flour, yogurt, hot chili peppers, and garam masala spices.

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

Skilled cooks carefully skewer the marinated meat and grill it in a traditional tandoor or over burning charcoal.

Professional kitchens often use high-heat cooking methods to seal in maximum flavor.

The final dish emerges with a rich, charred exterior and juicy interior.

Restaurants across northern India serve murgh angara as a popular appetizer or starter.

Murgh Musallam

Murgh musallam is a regal Mughal-era chicken dish featuring a whole bird stuffed with spiced eggs and slow-roasted in a complex, aromatic gravy.

Royal kitchens developed this elaborate preparation as a centerpiece for grand feasts, showcasing intricate culinary techniques.

Marinated chicken receives a flavorful blend of lemon, salt, and chili powder before being carefully stuffed with hard-boiled eggs mixed with sautéed onions and fragrant spices like ginger, garam masala, and mint.

Rich gravy components include tomatoes, ginger, garlic, turmeric, cumin, and whole spices such as cinnamon and cardamom.

Saffron adds a luxurious golden hue to the dish, enhancing its visual appeal.

Traditional preparation involves slow roasting to ensure tender, deeply seasoned meat.

Mughal chefs perfected this recipe to demonstrate sophisticated cooking methods.

Shredded Chicken With Bell Peppers (Chooza Chaat)

Chooza chaat are zesty Indian street-style shredded chicken strips featuring charred bell peppers and bold spices.

Delhi street vendors originally crafted this quick protein-packed snack with fresh chicken breast and vibrant bell peppers.

Mustard paste adds sharp tanginess while lemon juice provides bright citrus undertones.

Garlic and black peppercorns contribute robust flavor complexity to the dish.

Hot peppers infuse additional heat and depth into each bite.

Olive oil helps blend ingredients and create smooth texture.

Careful preparation involves charring peppers over open flame and meticulously shredding chicken.

Dhaba Curry

Dhaba curry embodies rustic Indian street-style cooking with a bold, spice-infused chicken stew originating from roadside restaurants across North India.

Truckers and travelers traditionally enjoy this hearty dish at roadside eateries called dhabas along major highways.

Rich layers of ground spices like turmeric, garam masala, and cinnamon create an intense flavor profile that defines its character.

Chicken pieces simmer with tomatoes, onions, and green chili peppers in a robust gravy that balances heat and depth.

Ginger-garlic paste adds complexity to the curry's fundamental taste.

Coriander leaves garnish the final dish, providing a fresh counterpoint to the warm spices.

Black peppercorns and cardamom pods contribute additional aromatic dimensions to the preparation.

Why Do Indian Chicken Dishes Often Include Complex Spice Blends?

Indian chicken dishes commonly feature complex spice blends because Indian cuisine values layers of flavor, aroma, and heat that create a rich, balanced taste experience.

Spices like cumin, coriander, turmeric, garam masala, and chili are combined thoughtfully to enhance the natural flavor of the chicken, add warmth, and provide depth.

These blends reflect regional traditions, medicinal practices (Ayurveda), and centuries of culinary evolution, making each dish uniquely flavorful and aromatic.

Which Breads or Rice Dishes Pair Best With Indian Chicken Curries?

Indian chicken curries are best paired with breads and rice dishes that complement their robust flavors and help balance the spices:

• Breads: Naan (soft, leavened flatbread), roti or chapati (unleavened whole wheat flatbreads), and paratha (layered, flaky flatbread) are perfect for scooping up curry and soaking up the sauce.
• Rice Dishes: Plain basmati rice is a classic choice, providing a fragrant, fluffy base that doesn’t overpower the curry.

Jeera rice (cumin-flavored rice) or pilaf with mild spices add subtle complementary flavors.

Richer rice dishes like biryani can be served alongside simpler curries for a hearty meal.

These pairings enhance the dining experience by balancing spice, texture, and aroma.