10+ Chicken Recipes Indian You’ll Love to Try Today

Indian chicken recipes? There’s just so much to love—spices, sauces, a wild range of flavors and textures. Some dishes are mild, others pack heat; some are creamy, others lean tangy or earthy.

You’ll find something for every mood, whether you want a quick dinner or a feast for friends.

These recipes pull together classic Indian ingredients and cooking styles, so you can whip up something special right at home. Trying out Indian chicken dishes is honestly a fun way to make both your weeknights and your celebrations a bit tastier.

1) Butter Chicken with Creamy Tomato Sauce

Butter chicken is a crowd-pleaser, famous for its smooth, rich tomato sauce. You’ll cook chicken chunks in a buttery, spiced sauce with garam masala, turmeric, and a splash of cream.

The cream brings a velvety finish that really mellows out the spices. It’s surprisingly easy to make and tastes great over rice or scooped up with naan.

You don’t need fancy ingredients, but the flavors go deep and comforting. There’s a solid, no-fuss recipe for butter chicken with creamy tomato sauce here.

Ingredients

• 1 lb (450 g) chicken breast or thighs, cut into chunks
• 3 tbsp butter
• 1 onion, finely chopped
• 1 cup tomato sauce
• 1/2 cup heavy cream
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• Salt to taste

Cooking Instructions

1. Melt butter in a pan over medium heat.
2. Cook the onion until soft.
3. Add spices and stir for 1 minute.
4. Add chicken pieces and cook until browned.
5. Pour in tomato sauce and simmer for 10 minutes.
6. Stir in cream and cook for 5 more minutes.
7. Serve hot with rice or naan.

2) Chicken Tikka Masala

Chicken Tikka Masala is a classic—honestly, it’s hard to go wrong here. Marinate chicken in yogurt and spices, then cook it in a tomato-cream sauce loaded with garam masala, cumin, and turmeric.

The sauce? Creamy, bold, and just a little smoky. It’s perfect with rice or naan, and you can dial the spice up or down as you like.

Start by marinating the chicken; it makes the meat tender and flavorful. Cook it until it gets a little char, then finish it in the sauce for a meal that’s always a hit.

Ingredients

• 1 lb boneless chicken, cut into pieces
• 1 cup yogurt
• 1 tbsp garlic, minced
• 1 tbsp ginger, grated
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• 2 cups tomato puree
• 1/2 cup cream
• 1 onion, chopped
• Salt to taste
• 2 tbsp oil

Cooking Instructions

1. Mix chicken with yogurt, garlic, ginger, and spices. Marinate for at least 1 hour.
2. Heat oil and sauté onions until soft.
3. Add tomato puree and cook for 10 minutes.
4. Grill or pan-fry the chicken until cooked and slightly charred.
5. Add chicken to the sauce and stir in cream. Simmer for 10 minutes.
6. Serve hot with rice or naan bread.

Check out more tips in this chicken tikka masala recipe.

3) Hyderabadi Chicken Curry

Hyderabadi Chicken Curry stands out for its deep, layered flavors. Start with browned onions, garlic, and ginger—they’re the backbone of the dish.

You’ll toss in nuts and seeds for a creamy texture, skipping the heavy cream. Tamarind and curry leaves add a tangy, fresh twist that makes this curry totally unique.

If you like your curry hearty and a little spicy, this one checks all the boxes. Serve it with rice or your favorite flatbread.

Ingredients

• 1 lb boneless chicken, cut into pieces
• 2 large onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1/4 cup peanuts or cashews
• 1 tsp tamarind paste
• 8-10 curry leaves
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• Salt to taste
• Fresh coriander for garnish

Cooking Instructions

1. Heat oil in a pan and brown the sliced onions until golden.
2. Add ginger-garlic paste and sauté for 2 minutes.
3. Mix in turmeric, chili powder, and salt. Cook for 1 minute.
4. Add chicken and cook until no longer pink.
5. Blend peanuts or cashews with tamarind paste and add to the pan.
6. Stir in curry leaves and a little water. Simmer covered for 20 minutes.
7. Garnish with coriander and serve hot.

4) Dhaba Style Chicken Curry

Dhaba style chicken curry is all about bold flavors and that rustic, roadside vibe. You’ll find this at North Indian dhabas—simple food, big taste.

Marinate chicken, then cook it in a thick onion-tomato sauce with whole and ground spices. Red chili, turmeric, coriander, garam masala—they all come together for a punchy, layered flavor.

Yogurt keeps the chicken juicy and adds a tangy note. Pair it with rotis, naan, or even plain rice. It’s hearty and honestly kind of addictive.

Ingredients

• 1 lb (450g) chicken, cut into pieces
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1/2 cup yogurt
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp ginger-garlic paste
• 4 tbsp oil
• Salt to taste
• Fresh coriander for garnish

Cooking Instructions

1. Marinate chicken with yogurt, turmeric, and salt for 30 minutes.
2. Heat oil in a pan. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for 2 minutes.
4. Stir in tomato puree and cook until oil separates from the masala.
5. Add chili, coriander powder, and garam masala; mix well.
6. Add chicken and cook on medium heat for 20-25 minutes, until done.
7. Garnish with fresh coriander and serve hot.

For a closer look, check this Dhaba Style Chicken Curry recipe.

5) Spicy Indian Butter Chicken with Coconut Milk

Here’s a twist on butter chicken—it uses coconut milk for a creamy, slightly sweet touch. The classic flavors are still there, but the coconut adds a mellow, almost tropical vibe.

You cook chicken in a sauce of tomato, butter, and coconut milk, with garlic, ginger, and a handful of spices. It’s a one-pot wonder and tastes awesome with rice or naan.

The coconut milk keeps the chicken tender and the sauce silky. It’s cozy but not heavy, with just enough spice to wake up your taste buds.

Ingredients

• 1.5 lbs chicken thighs, cut into pieces
• 2 tbsp butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 1 cup coconut milk
• 1 cup tomato puree
• 2 tsp garam masala
• 1 tsp chili powder
• 1 tsp cumin
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Melt butter in a pot over medium heat.
2. Add onion, garlic, and ginger. Cook until soft.
3. Stir in spices and cook for 1 minute.
4. Add chicken pieces and brown for 5 minutes.
5. Pour in tomato puree and coconut milk. Mix well.
6. Simmer on low for 20 minutes until chicken is cooked through.
7. Season with salt and garnish with cilantro before serving.

If you want something a little different for dinner, this is a solid pick. Try it with steamed rice for the full effect.

More on this dish at One Pot Butter Chicken Masala With Coconut Milk – The Yummy Bowl.

6) Chicken Curry with Yogurt and Warm Spices

This chicken curry skips cream and uses yogurt for a lighter, tangier sauce. The yogurt gives a nice balance to warm spices like cinnamon, cardamom, and cloves.

You simmer the chicken slowly, so it soaks up all those flavors and stays juicy. Start by frying whole spices, onions, and garlic.

Add the yogurt and spice blend to build a rich, fragrant base. It’s a simple dish, but the flavors are seriously comforting and work for any night of the week.

Ingredients

• 1 pound chicken pieces
• 2 tablespoons cooking oil
• 1 cinnamon stick
• 3-4 green cardamom pods, bruised
• 3 whole cloves
• 2 dried bay leaves
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 cup plain yogurt
• 1 teaspoon ginger paste
• Salt to taste

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add cinnamon, cardamom, cloves, and bay leaves; fry until fragrant.
3. Add onions and garlic; cook until golden.
4. Stir in ginger paste and yogurt slowly to avoid curdling.
5. Add chicken pieces and salt; coat well with the sauce.
6. Cover and simmer on low heat for 30-35 minutes until chicken is cooked through.
7. Remove bay leaves and spices before serving.

Find a similar recipe with tips at Dahiwali Chicken Curry (Chicken Curry with Yogurt).

7) Classic Murgh Kari

Classic Murgh Kari is an easy, old-school Indian chicken curry. You’ll simmer chicken in a sauce made from yogurt, tomatoes, and warm spices.

Fresh ginger and garam masala add just enough warmth to make the dish pop. The yogurt keeps the chicken tender and the sauce creamy, but not heavy.

It cooks pretty quickly, so you can have dinner on the table in about half an hour. This curry is great with rice or flatbreads, and you can tweak the spice level to suit your mood.

Ingredients

• 1 lb chicken breasts, cut into pieces
• 1 cup yogurt
• 2 tomatoes, chopped
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 cloves garlic, minced
• 2 tablespoons oil
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Heat oil in a pan over medium heat.

2. Add garlic and ginger. Sauté for 1-2 minutes until you can smell the aroma.

3. Toss in the chicken pieces. Brown them for about 4-5 minutes.

4. Sprinkle in garam masala, turmeric, and cumin. Stir everything together.

5. Add tomatoes. Cook for 5 minutes until they soften and break down.

6. Mix in yogurt and some salt. Lower the heat to a gentle simmer.

7. Cover the pan. Let it cook for 15 minutes until the chicken is fully done.

8. Throw on some fresh cilantro. Serve it up hot.

For more on this recipe, check the Indian Chicken Curry (Murgh Kari) recipe.

8) Chicken Biryani

Chicken Biryani is that one Indian dish you just can’t skip. You layer marinated chicken with fragrant basmati rice and cook it slowly on low heat.

This slow cooking lets all the flavors mingle in the best way. Spices like cumin, cardamom, and cloves do most of the heavy lifting.

If you want extra aroma and color, toss in caramelized onions and saffron milk. The result is a biryani that’s rich, bold, and honestly just makes you want seconds.

Some folks swear by the homestyle method, others go the restaurant route. Either way, the magic is in the layering and the “dum”—that slow finish that brings it all together.

Ingredients

• 1 kg chicken
• 2 cups basmati rice
• 4 medium onions, sliced
• 2 tbsp ginger garlic paste
• 4 medium tomatoes, sliced
• 6 green chilies, slit
• 1 cup yogurt
• Spices: cardamom, cloves, cinnamon, bay leaf, cumin
• Saffron soaked in 2 tbsp warm milk
• Oil or ghee
• Salt to taste

Cooking Instructions

1. Marinate the chicken with yogurt, ginger garlic paste, and spices. Let it sit for an hour.

2. Parboil basmati rice until it’s about 70% cooked. Drain it well.

3. Fry onions until they’re golden brown. Set them aside.

4. Cook the marinated chicken in a pot. Get it nice and tender.

5. Start layering: chicken, rice, fried onions, and saffron milk.

6. Cover the pot tightly. Cook on low heat (around 250°F / 120°C) for 30-40 minutes.

7. Let the biryani rest for 10 minutes before you dig in.

9) Tandoori Chicken

Tandoori chicken is famous for its smoky flavor and that eye-catching red color. You marinate chicken in yogurt mixed with spices like cumin, coriander, and chili powder.

This marinade keeps the chicken juicy and full of flavor. You usually cook it in a hot oven or over a grill until you get a nice char.

It takes about 20 to 25 minutes at 400°F (200°C). That smoky taste? It often comes from grilling or tossing in a bit of charcoal while cooking.

Pair it with naan or rice. It’s a bold, no-fuss way to get those classic Indian flavors at home.

Ingredients

• 1 lb chicken pieces
• 1 cup plain yogurt
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tbsp chili powder
• 1 tbsp garam masala
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Salt to taste
• 1 tbsp oil

Cooking Instructions

1. In a bowl, mix yogurt, all the spices, lemon juice, garlic, ginger, salt, and oil.

2. Coat the chicken pieces with the marinade.

3. Cover and chill in the fridge for at least an hour. Overnight is even better.

4. Preheat your oven or grill to 400°F (200°C).

5. Put the chicken on a grill rack or baking sheet.

6. Cook for 20-25 minutes until the chicken is cooked through and has a bit of char.

7. Serve it hot with naan or rice.

10) Chicken Korma with Cashews

Chicken Korma is the gentle, creamy curry you reach for when you want comfort food. The sauce, made from blended cashews, gives it a nutty, slightly sweet flavor.

It cooks slowly so the spices and yogurt really get a chance to work with the chicken. You’ll use simple ingredients—yogurt, garlic, ginger, and whole spices.

This dish is always good with rice or naan. If you want to save time, cashew butter works instead of grinding raw cashews.

The creamy texture and gentle spices make Chicken Korma a solid pick if you’re craving something flavorful but not too spicy.

Ingredients

• 1 lb (450g) chicken pieces
• 1 cup plain yogurt
• 1/2 cup cashews or 3 tbsp cashew butter
• 2 tbsp cooking oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp garam masala
• 1/2 tsp turmeric
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Soak cashews in warm water for about 15 minutes if you’re working with whole cashews. After that, grind them up into a smooth paste.

2. Heat oil in a pan. Toss in the onions and sauté until they turn golden—don’t rush it.

3. Add garlic and ginger. Let them cook for a minute, just until fragrant.

4. Throw in the chicken pieces. Brown them on every side; it’s worth the extra minute.

5. Sprinkle in turmeric, garam masala, and salt. Give everything a good stir.

6. Mix in the yogurt and that cashew paste (or cashew butter, if you’re going that route).

7. Cover the pan. Let it simmer on low for 20-25 minutes, until the chicken’s cooked through and tender.

8. Top with fresh cilantro. Serve it hot.