When you think of Indian chicken recipes, a broad category of flavorful, spice-rich dishes centered around chicken, often cooked with yogurt, tomatoes, and aromatic spices. Also known as chicken curries, they’re some of the most loved meals in Indian homes and restaurants worldwide. These aren’t just one dish—they’re a whole family of flavors, from smoky tandoori to creamy butter chicken, each with its own technique, history, and perfect pairing.
What makes tandoori chicken, a classic grilled dish marinated in yogurt and spices, then cooked in a clay oven so different from butter chicken, a rich, tomato-based curry with cream and butter, born in Delhi restaurants? It’s not just the sauce. Tandoori relies on high heat and char for depth, while butter chicken uses slow simmering to meld flavors. The marinade matters too—yogurt tenderizes, spices cling, and leaving it overnight isn’t optional. Skip it, and you’ll get dry, bland chicken. That’s why most Indian home cooks swear by marinating for at least 8 hours.
Many people assume all Indian chicken dishes are spicy and heavy. But that’s not true. Some, like chicken tikka, boneless pieces grilled on skewers with minimal sauce, are lean and smoky. Others, like chicken curry, a general term for chicken cooked in spiced tomato-onion gravy, can be light or rich depending on how much oil or cream you use. You don’t need cream to make it taste good—just toasted spices, fresh ginger, and slow cooking.
The secret behind every great Indian chicken recipe isn’t a secret at all—it’s technique. Toasting whole spices before grinding them. Letting the marinade sit. Cooking on medium heat so the chicken doesn’t dry out. And never rinsing off the yogurt marinade before cooking—that’s how you lose the flavor and texture. Even the type of oil or ghee you use changes the outcome. Groundnut oil gives a nutty depth; ghee adds richness without overpowering.
There’s also a reason why so many of these recipes use yogurt instead of cream. It’s cheaper, more accessible, and actually works better for tenderizing. Yogurt’s acidity breaks down proteins gently, while cream just adds fat. That’s why even simple chicken dishes from rural India taste incredible—they rely on smart, time-tested methods, not fancy ingredients.
What you’ll find in the collection below are real, tested recipes—not just lists of ingredients. You’ll learn how to fix blackened chicken inside (it’s not burnt), why some recipes call for kasuri methi, and how to make your chicken juicy even if you’re cooking on a stovetop, not a tandoor. Whether you’re making your first batch of butter chicken or trying to nail the perfect tandoori crust, every post here cuts through the noise and gives you exactly what works.
Chicken tikka and tandoori chicken look similar but are completely different dishes. Learn how marinades, cuts, and cooking methods set them apart-and how to make each one right at home.
Wondering if chicken should be cooked before adding to curry? Learn the secrets to juicy, flavorful chicken curries, tried-and-true kitchen tips, and common mistakes.
