Chicken Recipes: Best Indian Dishes with Chicken, from Tandoori to Curry

When you think of chicken, a versatile, widely loved protein in Indian cooking that’s grilled, curried, roasted, and spiced in endless ways. Also known as poultry, it’s the backbone of some of India’s most beloved meals—from street-side tandoori skewers to slow-cooked biryanis. It’s not just meat—it’s the canvas for India’s most vibrant spices. Whether you’re grabbing a quick bite or cooking a weekend feast, chicken in Indian kitchens doesn’t just satisfy hunger—it tells a story.

What makes Indian chicken dishes so different? It’s not just the heat. It’s the layering—how yogurt tenderizes tandoori chicken before it hits the charcoal grill, how whole spices bloom in hot oil to unlock their oils, how saffron and kewra water sneak into biryani to give it that unforgettable perfume. You won’t find this depth in a simple grilled chicken breast. Indian cooking treats chicken like a partner in flavor, not just a protein. And that’s why tandoori chicken, a smoky, bright-red grilled chicken dish marinated in yogurt and Kashmiri chili isn’t just a recipe—it’s a ritual. Same with chicken curry, a rich, spiced stew where tomatoes, onions, and cumin build a base so deep it lingers on the tongue. These aren’t dishes you throw together—they’re built, step by step, with intention.

You’ll find chicken in almost every corner of Indian home cooking. In the north, it’s buttery and creamy. In the south, it’s tangy with tamarind and mustard seeds. In the east, it’s slow-cooked with poppy seeds and coconut. And in every region, it’s paired with the right side—cool raita to balance the heat, fluffy basmati to soak up the sauce, or warm naan to scoop it all up. This collection brings together everything you need to know: how to get that perfect red color on tandoori chicken without food dye, why your curry tastes flat (and how to fix it), and even how to time your biryani so the rice stays fluffy, not mushy. No guesswork. No fluff. Just real, tested ways to make chicken taste like it came from an Indian kitchen—not a recipe app.

What you’ll find below isn’t just a list of recipes. It’s a guide to understanding why chicken works so well in Indian cooking—and how to make it taste right, every time. From the secret behind the aroma of biryani to the best substitutes if you’re out of paneer but still want that creamy texture, these posts cut through the noise. You’ll learn what to avoid, what to prioritize, and how to turn simple chicken into something unforgettable.