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

Chickens are earth’s most common birds. People have reared chickens for thousands of years for the consumption of their meat and eggs. Chickens are the social animals live and live in groups which are known as flocks. Each flock consist of roosters, chicks and hens, in which roosters are male chickens, hens are the female chickens and chicks are their babies. Every chicken’s life starts after hatching from an egg. Then they grow and change over time, and become chickens, have their babies. The stages in life which an animal passes through is called the life cycle. A chicken’s life cycle begins even before it hatches. From thousands of years, humans are consuming chicken and have added it in their daily intake. Today, there are a variety of Chicken Recipes within regions of India; each using their unique way of cooking and ingredients that are available with local communities. As distinctive India is, same goes with the recipes of chicken. Here, we would like to take you to the voyage of some most popular Indian chicken dishes from different regions of India. Amritsari Chicken Masala : Punjabi Cuisine This is an authentic Punjabi dish which is made with the unique Amritsari Gravy and seasoned with fresh cream, fresh tomatoes and butter. It is one of the famous recipes in Indian restaurants also known as murgh or chicken makhani. The unique colour in the recipe comes from the tomato puree. This is not so difficult recipe and can be made at home very easily. Ingredients Required to make Amritsari Chicken Masala For Marination: 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 to Make Amritsari Chicken Masala: For Marination: Take chicken in a big bowl. 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 2 hours for marination. For Gravy: Take a pan and heat the butter. Then add red chilli powder and saute it. Then add cumin powder, coriander powder and chopped ginger. Continue to saute. Then add water and mix well. Add tomatoes, green chilli, salt and sugar. Stir them. In another pan, add butter and spread it at all the edges and add marinated chicken. Continue to saute the chicken. Cover the pan with the lid and let the chicken cook. After a few minutes, check if the chicken is cooked or turned golden brown. If not then turn it gently and cook further. Once done, then add the tomato gravy to the chicken and mix it well. Again cover the pan and cook it further for few more minute. After removing the lid, add cream and mix well. Your Amritsari Chicken Masala is ready. Place it in a serving plate and garnish with coriander leaves, green chillies and butter. 02. Kerala Chicken Roast Recipe: Kerala Cuisine The Kerala style fried chicken recipe is full of flavour and spices. It is a semi-dry, spicy blend of marinated chicken, sauteed and fried with several spices and tangy masala paste. Merged with chillies, lemon juice and fried onions to bring out the special twist in the dish. This dish yields out the authentic south Indian flavouring. This chicken dish can be cooked at home for any kind of party as a side dish which goes well with rice or any Indian bread. 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 into the medium-sized pieces. Take all the marination ingredients and grind it into a fine paste. Then add this paste to the chicken and marinate it properly. Then leave it for around an hour. Take a pan and heat the oil. Meanwhile, cut the onion into thin slices and fry in the hot oil. Once done, drain and keep it aside. Add chicken pieces in the same oil and cook until chicken is almost done. Then cover the pan with the lid so that chicken gets cooked properly from inside and does not get brownish. Once done, remove them and keep aside. In another pan, add oil (Use the same oil which was used to cook chicken, this will avoid wastage and increases the flavour). Then add split green chillies and curry leaves and continue to saute for a minute. Time to add tomato puree and saute 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 sprinkle 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 it with fresh coriander leaves and serve with the dish of your choice. 03. Chicken Chettinad: Tamil Nadu Cuisine One of the spiciest chicken recipes of all time, this Chicken Chettinad comes from Tamil Nadu which 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 the 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. 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 Chillies - 10 Gm Coconut - 100 Gm The Process to make Chicken Chettinad Take all the ingredients and make a fine paste out of it. Then wash the chicken and cut it into pieces (Approx. 16). Take a bowl. Add chicken and paste. Marinate the chicken properly. Meanwhile, chop the onions, tomatoes and coriander leaves. In a pan, heat the oil and add cardamom, cinnamon, cumin seeds and cloves. Saute them for few seconds. Then add curry leaves and chopped onions. Saute them till the onions become golden brown. Then add tomatoes and continue to saute for around 4 to 5 minutes. Time to add marinated chicken and turmeric powder. Saute chicken for around 10 minutes. Also, sprinkle water in between. Then add salt and cover the pan with the lid and cook chicken until properly cooked. Once done, taste it, if required add more pepper and chilli. Your Tamil Nadu special Chicken Chettinad is ready. Serve after garnishing with coriander leaves. 04. 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 help 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 blend into the smooth paste which helps in making the gravy thick. 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 Cashew nuts (Soaked in Warm water) - 100 gms. + For Garnish Salt - As per Taste Coriander Leaves - For Garnish The Process to make Hyderabadi Chicken Korma In a bowl, add yoghurt, turmeric powder and chilli powder. Mix them and keep aside. Make a thick smooth paste of ginger and garlic in a blender using little water and keep aside. Add soaked cashew nuts and 100 ml of soaking stock and make a fine paste. Keep it aside. Take a heavy bottomed non-stick pan, add the oil and heat on the medium heat. Add all the whole spices and cook for 2 to 3 minutes. Then add chopped onions and cook it until it becomes golden brown. Then add chicken into the mixture along with ginger-garlic paste. Stir and saute for around 5 minutes. Mix the chicken well. Time to add the yoghurt mixture and to coat the chicken pieces well. Continue to cook for 2 to 3 minutes. 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. Now add cashew paste and cook for further 5 minutes on the low flame. Stir continuously. Once done, put the flame off and serve the Chicken Korma into a serving dish. Garnish with coriander leaves and roasted cashew nuts. Serve Immediately with Naan or pulao. 05. Lucknowi Chicken Curry: Lucknow Cuisine When it comes to chicken curries, there are several varieties available. 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 one of them. 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 place them into a bowl. 3)Add peppercorns, cinnamon and cloves into the same pan and toast them until aroma brings out. Shift them into the seeds bowl only. 4)Make a fine powder of these roasted spices in a mixer grinder. 5)Also, roast the garlic cloves and add the spices powder in food processor. 6)In a pan, heat oil, add onion and saute on medium flame until onion turns brown. Wait till it cools down and then grinds it into the food processor. 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 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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