Chicken is one of the most versatile foods, as it can be roasted, baked, grilled, sautéed, braised, or fried.
Chicken cooked in fiery flavors is a dream come true for all desi meat lovers. Chicken also promises great health benefits. “Did you know that the human body can derive about 30 different nutritional substances from just 100 grams of chicken?” Apart from that, there are some lesser-known benefits of Chicken like:
- It is a great source of lean, low-fat protein
- It is packed with selenium, a chemical containing anti-cancer properties
- The skin of the chicken is known to contain the maximum fat
There are many lip-smacking options for you to go all out and indulge from a host of chicken curries like the classic butter chicken to regional ones like chicken Chettinad or chicken 65. The list is endless, and we are not at all complaining. But to pick some of the all-time best chicken recipes is tough, especially when Indian chicken dishes offer a great host of recipes. If you are literally drooling and are not sure if you want to order from restaurants, because of YOU-KNOW-WHO, we’ve got you covered with some of the all-time best chicken recipes.
Our best chicken curries dazzle any day of the week, whether you are looking for a fun potluck appetizer, or you need a quick weeknight dinner or something special for a Sunday, here are some mouth-watering chicken curry recipes. Take a look!
Tandoori Chicken
Things you’ll need:
- 1 kilograms chicken
- 2 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon black pepper
- 1 tablespoon garam masala powder
- 2 tablespoon mustard oil
- 1 tablespoon cornflour
- 2 teaspoon red chili powder
- 1 teaspoon turmeric
- 2 teaspoon coriander powder
- 2 tablespoon lime juice
- 1 cup yogurt
- 1 tablespoon kasoori methi powder
- Salt to taste
How to make:
Start with marination. Take a large bowl, add yogurt, lemon juice, ginger-garlic paste, coriander powder, black pepper powder, garam masala, kasoori methi powder, mustard oil, and salt to taste. Add the chicken pieces and let them marinate for 8-10 hours. Once marinated, let the chicken sit at room temperature for an hour before continuing cooking it.
Preheat the oven to 200 degrees Celsius. Take a baking tray and put aluminum foil on it, then keep a drip tray on top of it. Put the marinated chicken on this tray and sprinkle a little cornflour on top of them. Place the tray in the oven and bake for 45-50 minutes. Make sure you turn the chicken pieces in between. Let the chicken pieces stay in the oven for 10 more minutes even after it has been turned off. Surve it with green chutney.
Butter Chicken
Things you’ll need:
- 1 kilograms chicken
- 2 tablespoon refined oil
- 1 teaspoon red chili powder
- 1 1/2 cup tomato puree
- 2 teaspoon coriander seeds
- 2 crushed cinnamon
- 5 green chili
- 4 clove
- 500 gm butter
- 4 red chili
- 1 teaspoon coriander powder
- 1 1/2 teaspoon kasoori methi powder
- 2 bay leaf
- 2 teaspoon salt
- 2 medium onion
- 4 handful crushed dried fenugreek leaves
For Marination:
- 2 teaspoon onion paste
- 2 teaspoon ginger-garlic paste
- 1/2 cup yogurt (curd)
- 3 green cardamom
- 1 teaspoon mace powder
- 2 black cardamom
- 1/2 teaspoon sugar
For Garnishing:
- 3 tablespoon fresh cream
- Handful coriander leaves
How to make:
Start with marination. Take a large bowl, and mix yogurt, onion paste, green chilies, ginger-garlic paste, salt, sugar, green cardamoms, black cardamoms, and mace powder. Add chicken pieces in the bowl and mix everything well. Allow them to marinate overnight. Later, roast in a tandoor or an oven till they are 3/4th done.
Heat butter in a pan over medium flame, add bay leaves, cloves, cinnamon, red chilies, and crushed coriander seeds. Sauté them for half a minute. In the same pan, add a bit of onion, red chili powder, coriander powder, tomatoes, and kasoori methi powder. Sauté them for 5 minutes and then blend them to make a puree.
Heat the remaining butter in a pan. Add the puree and marinated chicken pieces, salt, fresh cream, and mix well. To make sure that the consistency is not too thick, add some water to it. Now add sliced green chilies, crushed fenugreek leaves, and let it simmer for 4-5 minutes.
Boil it for some time on high flame, and then transfer it to the serving bowl. Garnish it with coriander leaves and cream.
Chicken 65
Things you’ll need:
- 500 gm chicken
- 3 tablespoon coriander powder
- 4 tablespoon yogurt (curd)
- 4 green chilies
- 2 tablespoon refined oil
- 1 pinch red chili powder
- 1/2 teaspoon turmeric
- 6 curry leaves
- 4 tablespoon tomato ketchup
- chopped spring onions (for Garnishing)
- salt as required
How to make:
For the marination, take a bowl and mix chili powder, coriander powder, turmeric powder, yogurt, and salt (to taste). This step is very important and will give this chicken recipe real flavor.
Add the chicken pieces to the marinade. Once the chicken pieces are well-coated, keep them aside for 5 hours so that flavors are well absorbed into the chicken pieces. You can also refrigerate them.
Take a deep bottomed pan and heat oil in it. Carefully put the marinated chicken pieces in the oil and fry them till cooked or golden from both sides.
Now, remove the chicken pieces and cook them in a separate pan without oil over low flame. This will help make the chicken pieces even crispier. Once done, add the chopped green chilies, few curry leaves, and ketchup. Mix well till the chicken pieces are well coated from all sides, and continue to cook over medium heat for 5-6 minutes. Transfer the dish to a serving bowl and garnish it with chopped spring onions.
Chilli Chicken
Things you’ll need:
- 500 gm chopped chicken
- 1/2 cup cornflour
- 1 teaspoon ginger-garlic paste
- 4 sliced green chilies
- 2 tablespoon vinegar
- salt to taste
- 1 beaten egg
- 2 cup chopped onion
- 1 tablespoon soy sauce
- 1/2 cup sunflower oil
- 1/2 cup sliced capsicum
- 1 handful chopped spring onions (for Garnishing)
How to make:
Start by washing the chicken in some lukewarm water and rinse it again with cold water. Keep the chopped chicken in a large bowl and marinade by adding beaten eggs ginger-garlic paste, and cornflour. Mix them well, and you can drizzle a little water into the batter to coat the chicken pieces evenly. Refrigerate it for 1-2 hours.
Heat oil in a deep pan over a high flame. Take out the marinade, and carefully place the chicken pieces in the oil until cooked thoroughly. After removing, drain the excess oil on absorbent paper.
Heat 1-2 tablespoons of oil in a separate pan, and add onions. Fry for 2-3 minutes till they turn translucent. Then add capsicum, and green chilies and mix them well.
When the veggies are partially cooked, add soy sauce, vinegar, fried chicken, and salt. Mix all the ingredients well and make sure that the chicken is well coated in the sauce and veggies. Keep stirring time to time so that chicken does not stick to the pan.
Once done, transfer the dish to a bowl. Garnish with chopped spring onions and roasted sesame seeds (optional).
Roast Chicken
Things you’ll need:
- 2 kilograms chicken
- 2 tablespoon virgin olive oil
- 1 onion
- 450 gm carrot
- salt
- garlic powder
- 2 lemons
- 4 potatoes
- 2 stalk celery
- black pepper powder
- 1 cup margarine (replacement of butter)
- 3 teaspoon garlic (minced)
How to make:
Preheat the oven to 196 degrees Celsius. Chop the potatoes, carrots, celery, and onion. Now, pour olive oil into a separate bowl and toss chopped veggies in it. Leave some of the sliced onions to use later. Mix well and transfer it to a large bowl. Keep it aside.
Rinse the chicken with fresh water and gently pat dry with a kitchen cloth. Start by slicing the chicken into small pieces and placing them in a large bowl. Season evenly with salt, garlic powder, and black pepper. Add remaining sliced onions, margarine, lemon slices, minced garlic, and celery to the bowl.
Mix the chicken with chopped vegetables in the skillet and slide them in a pre-heated oven. Roast till the chicken pieces turn golden brown and vegetables are tender (This may take about 15-20 minutes). Delicious roast Chicken with Veggies is ready to serve.