Distinctive India with Distinctive Chicken Recipes

Synopsis:- Bring India’s most popular regional chicken dishes at home. Whether you travel there or not, you won’t miss the delightful flavor and delicious taste.

Chickens are Earth’s most common birds. There are around seven chickens for each human being living on the earth. People have raised chickens for thousands of years for the consumption of their meat and eggs. Chickens and social animals live in groups which are known as flocks. Each flock consists of roosters, chicks, and hens. Roosters are male chickens, hens are female chickens, and chicks are their babies.

Every chicken’s life started after hatching from an egg. Then they grow and change over time, become chickens, and have their babies. The stages in life that an animal passes through are called the lifecycle. A chicken’s life cycle begins even before it hatches.

For thousands of years, humans have consumed chicken and added it to their daily diet. Today, there are a variety of Chicken Recipes within regions of India; each using its unique ways of cooking and ingredients that are available to local communities. As distinctive as India is, the same goes for the recipes of chicken. Here, we would like to take you on a voyage of some most popular Indian chicken dishes from different regions of India.

1. Amritsari Chicken Masala: Punjabi Cuisine

This is an authentic Punjabi dish that is made with the unique Amritsari Gravy and seasoned with fresh cream, fresh tomatoes, and butter. One of the famous recipes in Indian restaurants is also known as Murgh or Chicken Makhani. The unique colour in the recipe comes from the tomato puree. This is not a difficult recipe and can be made at home with the ingredients and the various Indian spices required.

Ingredients required to make Amritsari Chicken Masala

For Marinating:

  • Gram Chicken – 500 Gm
  • Ginger Garlic Paste – 2 Tsp
  • Curd – 3 Tsp
  • Lemon Juice – 1 Tsp
  • Vinegar – 1 Tsp
  • Coriander Powder – 1 Tsp
  • Cumin Powder – 1 Tsp
  • Red Chilli Powder – 1 Tsp
  • Salt – 1 Tsp
  • Chopped Onion – 2 Tsp

For Gravy:

  • Butter – 2 Tsp
  • Red Chilli Powder – 1 Tsp
  • Coriander Powder – 1 Tsp
  • Cumin Powder – 1 Tsp
  • Ginger – 1 Tsp
  • Water – ½ Cup
  • Salt – 1 Tsp
  • Green Chilli – 1
  • Tomatoes – 6
  • Sugar – ½ Tsp
  • Butter – 2 Tsp
  • Cream – 3 Tsp

The Process for Making Amritsari Chicken Masala:

For Marination:

  • Take a big bowl and add chicken.
  • Add ginger-garlic paste, lemon juice, curd, vinegar, cumin powder, coriander powder, chopped onion, red chilli powder, and salt.
  • Mix all ingredients well with the chicken and leave it to rest for 2 hours for marination.

For Gravy:

  1. Take a pan and heat the butter. Then add red chilli powder and sauté it.
  2. Then add cumin powder, coriander powder, and chopped ginger. Continue to sauté.
  3. Then add water and mix well.
  4. Then add tomato, green chilli, salt, and sugar. Stir them.
  5. In another pan, add butter and spread it on all the edges; then add the marinated chicken. Continue to sauté the chicken.
  6. Cover the pan with the lid and let the chicken cook.
  7. After a few minutes, check to see if the chicken is cooked or has turned golden brown. If not, then turn it gently and cook further.
  8. Once done, add the tomato gravy to the chicken and give it a good mix.
  9. Again cover the pan and cook it further for a few more minutes.
  10. After removing the lid, add cream and mix well.
  11. Your Amritsari Chicken Masala is ready. Place it on a serving plate and garnish with coriander leaves, green chillies, and butter.

Kerala Chicken Roast Recipe: Kerala Cuisine

This is a Kerala-style fried chicken recipe that is full of flavour and spices. This is a semi-dry, spicy blend of marinated chicken, sautéed and fried with several spices and tangy masala paste. mixed with chillies, lemon juice, and fried onions to bring out the special twist in the dish. This dish yields authentic South Indian flavouring. This chicken dish can be cooked at home for any kind of party as a side dish that goes well with rice or any Indian bread.

Source/Credits- https://www.rawpixel.com/image/3393974/free-photo-image-chicken-fried-buffet

Ingredients Required to make Kerala Chicken Roast

Chicken – 1 Kg

For Marination:

  • Turmeric Powder – ¼ Tsp
  • Chilli Powder – ¼ Tsp
  • Coriander Powder – ¼ Tsp
  • Lemon Juice / Vinegar – 1 Tsp
  • Green Chillies – 3 to 5
  • Salt – To taste

For Roasting:

  • Onions – 3 Medium
  • Blanched Tomato – 1 Large
  • Garam Masala Powder – ¼ Tsp
  • Pepper Powder – ¼ Tsp
  • Lemon Juice – 1
  • Oil

The Process to make Kerala Chicken Roast

First, clean the chicken and cut it into medium-sized pieces.
Take all the marinated ingredients and make a fine paste out of them.
Then add this paste to the chicken and marinate it properly. Then leaves it for around an hour.
Take a pan and heat the oil. Meanwhile, cut the onion into thin slices and fry it in the hot oil. Once done, drain and keep it aside.
Add the chicken pieces to the same oil and cook until the chicken is almost done. Then cover the pan with the lid so that the chicken cooks properly from the inside and does not get brown. Once done, remove them and keep them aside.
In another pan, add oil (Use the same oil which was used to cook chicken, this will avoid wastage and heightens the flavor).
Then add split green chilies and curry leaves and continue to sauté for a minute.
Time to add tomato puree and sauté further for a minute.
Next, add cooked chicken and now roast till it gets dry. All the chicken pieces should get mixed well with the tomato paste.
Then spatter pepper powder and Garam Masala and give a good mix.
Next, add lemon juice (Taste a small portion to check the salt).
At last, add fried onions and mix them well.
Your Kerala Chicken Roast is ready. Garnish with fresh coriander leaves and serve with the dish of your choice.

3. Chicken Chettinad: Tamil Nadu Cuisine

One of the spiciest chicken recipes of all time, this Chicken Chettinad comes from Tamil Nadu and will surely bring smoke out from your ears. In this recipe, chicken is tossed along with various southern spices and coconut paste. Just make sure, it is too spicy for people who do not like spicy food. But for people who love spicy food, this is one of the best chicken recipes they should try. Chicken curry prepared in peppery typical Chettinad paste should be merged with onions and coconut.

Source/Crediys: Online platforms

Ingredients Required to make Chicken Chettinad

Chicken – 500 Gm
Oil – 75 Ml
Onions – 150 Gm
Tomatoes – 100 Gm
Cinnamon Sticks – 2 Gm
Cloves – 2 Gm
Cardamoms – 2 Gm
Cumin – 5 Gm
Curry Leaves – 2 Gm
Turmeric Powder – 10 Gm
Salt – As per Taste
Coriander Leaves – Few

For Paste:

  • Onions – 100 Gm
  • Ginger – 50 Gm
  • Garlic – 50 Gm
  • Fennel Seeds – 50 Gm
  • Cumin Seeds – 20 Gm
  • Peppercorns – 25 Gm
  • Red Chilies – 10 Gm
  • Coconut – 100 Gm

The Process to make Chicken Chettinad

  1. For the paste, take all the ingredients and make a fine paste out of it.
  2. Then wash the chicken and cut it into pieces (Approx. 16).
  3. Take a bowl. Add chicken and paste. Marinade the chicken thoroughly.
  4. Meanwhile, chop the onions, tomatoes and coriander leaves.
  5. In a pan, heat the oil and add cardamom, cinnamon, cumin seeds and cloves. Saute them for a few seconds.
  6. Then add curry leaves and chopped onions. Saute them till the onions become golden brown.
  7. Then add tomatoes and continue to saute for around 4 to 5 minutes.
  8. Time to add marinated chicken and Turmeric Powder. Saute chicken for around 10 minutes. Also, sprinkle water in between.
  9. Then add salt, cover the pan with a lid, and cook the chicken until properly cooked.
  10. Once done, check the taste, and if required, add more pepper and chilli.
  11. Your Tamil Nadu special Chicken Chettinad is ready. Serve after garnishing with coriander leaves.

4. Hyderabadi Chicken Korma: Hyderabadi cuisine

This is one of the most loved dishes from Hyderabadi cuisine. Apart from the combination of mint and coriander which makes helps this dish to stand apart, cashew nuts are used to bring richness to the recipe and creamy touch too. To get the creamy consistency, cashew nuts are blended into the smooth paste which helps in making the gravy thickens.


Ingredients Required to make Hyderabadi Chicken Korma

  • Chicken – 1 Kg
  • Vegetable Oil – 3 Tbsp
  • Green Cardamom Pods – 5
  • Bay Leaves – 2
  • Cinnamon Stick – 1”
  • Black cardamom – 2
  • Cloves – 4
  • Finely Chopped white Onions – 360 Gms
  • Cloves – 4
  • Roughly Chopped Ginger – 2”
  • Roughly Chopped Garlic – 6
  • Chilli Powder – 1 Tsp
  • Turmeric Powder – A pinch
  • Greek Yoghurt – 2 Tbsp
  • Water – 50 Ml
  • Cashewnuts (Soaked in Warm water) – 100 gms. + For Garnish
  • Salt – As per Taste
  • Coriander Leaves – For Garnish

The Process to make Hyderabadi Chicken Korma

  1. In a bowl, add yoghurt, turmeric powder and chilli powder. Mix them and keep them aside.
  2. Make a thick smooth paste of ginger and garlic in the blender using little water and keep aside.
  3. Add soaked cashew nuts and 100 ml of soaking stock and make a fine paste. Keep it aside.
  4. Take a heavy-bottomed non-stick pan, add the oil and heat on medium heat. Add all the whole spices and cook for 2 to 3 minutes.
  5. Then add chopped onions and cook them until it becomes golden brown.
  6. Then add chicken into the mixture along with the ginger-garlic paste. Stir and saute for around 5 minutes. Stir the chicken well.
  7. Time to add the yoghurt mixture and coat the chicken pieces well. Continue to cook for 2 to 3 minutes.
  8. Add water around 50 ml and set the flame to low heat and continue to cook for around 15 – 20 minutes. Stir meanwhile the cooking is in process.
  9. Now add cashew paste and cook for a further 5 minutes on the low flame. Stir Continuously.
  10. Once done, put the flame off and convert the Chicken Korma into a serving dish.
  11. Garnish with coriander leaves and roasted cashew nuts. Serve Immediately with Naan or pulao.

5. Lucknowi Chicken Curry: Lucknow Cuisine

When it comes to chicken curries, there are several varieties available from India to Trinidad to Thailand. The varieties are distinctive not only between countries but between regions too. In India, there is various chicken curry from thick to luscious curries, some are prepared with coconut milk and some with cashew paste. This Lucknowi chicken curry is distinctive too.

Source/Credits: https://www.flickr.com/photos/25802865@N08/51758501290

Ingredients required to make Lucknowi Chicken Curry

  • Chicken – 500 gm
  • Ginger Garlic Paste – 4 tbsp
  • Turmeric – ½ Tsp
  • Plain Yoghurt – ¼ Cup
  • White Poppy Seeds – 1 Tbsp
  • Sesame Seeds – 1 Tbsp
  • Cinnamon Stick – 1”
  • Black Peppercorns – 4
  • Cloves – 4
  • Garlic – 7
  • Oil – 3 Tbsp + 1 Tbsp
  • Medium Onion (Thinly Sliced) – 2
  • Bay Leaves – 2
  • Tomato Puree – 3
  • Salt – As per Taste
  • Cilantro (Finely Chopped) – 2 tbsp

The Process to make Lucknowi Chicken Curry

  1. In a Bowl, add chicken, yoghurt, turmeric and ginger-garlic paste. Mix them well and leave for a marinade for around 15 to 20 minutes.
  2. In a dry pan, add sesame seeds and poppy seeds until they turn golden brown. Then shift into a bowl.
  3. Add peppercorns, cinnamon and cloves into the same pan and toast them until the aroma brings out. Shift them into the seeds bowl only.
  4. Make a fine powder of these roasted spices in a mixer grinder. And transfer it into a food processor.
  5. Also, roast the garlic cloves and add the spices powder to the food processor.
  6. In a pan, heat oil, add onion and saute on medium flame until onion turns brown. Transfer this also into the food processor and wait till it cools down.
  7. Then make a thick masala paste.
  8. In a deep-bottomed pan, heat oil and add bay leaves. After a few seconds add the masala paste and saute for around 10 minutes. Continue to stir.
  9. Then add chicken into the mixture and saute for 5 minutes.
  10. Then add tomatoes along with a cup of water. Cook on low flame until the chicken is cooked properly.
  11. Then add salt and cilantro. Stir well to combine.
  12. Once done, place the Chicken curry into the serving plate.
  13. Garnish with coriander leaves and serve immediately.
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