Let's be honest. When you think of Indian food, chicken probably comes to mind right after the thought of spices. It's the perfect canvas—absorbing marinades, standing up to rich gravies, and getting beautifully charred in a tandoor. But with hundreds of regional variations, where do you even start? You've probably heard of Butter Chicken, but what about the others? I remember my first trip to Delhi, overwhelmed by a menu that seemed to list a hundred different chicken curries. I just pointed randomly. Sometimes it worked, sometimes my mouth was on fire for hours.
This list isn't just a ranking. It's a roadmap. We're going beyond the clichés to explore the stories, the flavors, and the specific spots where these dishes sing. From the universal crowd-pleaser to the regional fire-breather, here are the ten Indian chicken dishes that define the cuisine.
Your Quick Guide to India's Chicken Classics
- The Definitive Top 10 List
- Butter Chicken: The Global Ambassador
- Chicken Tikka Masala: The Great Debate
- Tandoori Chicken: The Smoky Original
- Chicken Korma: The Royal Feast
- Chicken Vindaloo: The Goan Firecracker
- Chicken Chettinad: The Spice Master
- Chicken Biryani: The Fragrant Feast
- Chicken Kadai: The Rustic Stir-Fry
- Chicken 65: The Bar Snack Legend
- Chicken Xacuti: The Coconut Complexity
- Your Burning Questions Answered
The Top 10 Indian Chicken Dishes at a Glance
Before we dive deep, here's a snapshot. This table gives you the lay of the land—where each dish hails from, what to expect flavor-wise, and how much heat you're signing up for. It's your cheat sheet.
| Dish | Key Region | Flavor Profile | Heat Level |
|---|---|---|---|
| Butter Chicken (Murgh Makhani) | Delhi, Punjab | Creamy, tomato-based, mildly sweet, rich | Mild |
| Chicken Tikka Masala | Punjab / UK Influence | Creamy, tangy, aromatic, well-spiced | Mild to Medium |
| Tandoori Chicken | Punjab | Smoky, charred, tangy from yogurt marinade | Mild |
| Chicken Korma | Mughlai (North India) | Nutty, creamy, yogurt-based, subtly sweet | Mild |
| Chicken Vindaloo | Goa | Vinegary, garlicky, intensely spicy | Very High |
| Chicken Chettinad | Tamil Nadu (Chettinad) | Extremely aromatic, complex spice blend, fiery | High |
| Chicken Biryani | Hyderabad, Lucknow | Fragrant, layered rice dish, saffron, herbs | Medium |
| Chicken Kadai | North India | Robust, semi-gravy, capsicum & onion base | Medium |
| Chicken 65 | Chennai (Tamil Nadu) | Deep-fried, tangy, spicy, red-colored | Medium-High |
| Chicken Xacuti | Goa | Coconut-based, complex roasted spices, earthy | Medium |
Now, let's get into the juicy details.
1. Butter Chicken (Murgh Makhani)
The Icon
This is the dish that conquered the world. Created by accident at Delhi's Moti Mahal restaurant in the 1950s (or so the legend goes), chefs tossed leftover tandoori chicken into a rich gravy of tomatoes, butter, and cream. The result was magic. The sauce is the star—silky, slightly sweet from tomatoes and a hint of sugar, with a warm undercurrent of garam masala. The chicken is tender, having been marinated and cooked in the tandoor first. It's comfort food at its finest.
Where to try it in Delhi: The original Moti Mahal in Daryaganj is a pilgrimage site. For a more modern, consistently excellent version, Punjab Grill in multiple locations is hard to beat. Expect to pay around 600-800 INR for a portion.
2. Chicken Tikka Masala
Ah, the great British-Indian controversy. Is it Indian? It's complicated. The base—chicken tikka (boneless grilled chicken)—is undeniably Indian. The creamy, spiced orange sauce likely evolved in the UK to cater to local palates. Regardless of origin, it's phenomenal. The sauce is often tangier and more tomato-forward than Butter Chicken, with a more pronounced spice kick. The chicken chunks are juicier, having been marinated in spices and yogurt before being grilled or pan-fried.
Here's a tip most miss: A good Tikka Masala should have a visible layer of oil or ghee floating on top—that's the sign the spices have been properly cooked out. If the sauce looks homogeneously smooth and orange, it might be from a generic base.
3. Tandoori Chicken
The grandfather of them all. Before the gravies, there was the tandoor. This is pure, unadorned flavor. Chicken (traditionally whole leg quarters or a whole chicken) is scored and marinated for hours in a paste of yogurt, ginger, garlic, lemon juice, and a blend of spices including Kashmiri red chili (for color, not extreme heat) and garam masala. It's then roasted in a searingly hot clay oven (tandoor). The result is smoky, slightly charred on the outside, impossibly juicy inside, with a vibrant red hue.
Don't be fooled by pale, baked versions. Authentic tandoori chicken should have a slight smokiness and those characteristic blackened bits. Served with sliced onions, lemon wedges, and mint chutney, it's a meal in itself. According to the Ministry of Tourism, India's culinary promotions, it remains one of the most recognized Indian dishes globally.
4. Chicken Korma
Think of this as Butter Chicken's more sophisticated, less tomato-y cousin. Originating in the Mughal courts, Korma is about subtlety and richness. The sauce is based on yogurt or cream, thickened with ground nuts (almonds, cashews, or poppy seeds) and spiced with a delicate hand. Saffron or rose water might make an appearance. It's fragrant, nutty, and mildly sweet. This is the dish you order when you want something luxurious and aromatic without any fire. A common pitfall in restaurants is making it cloyingly sweet; a good Korma should be savory and rich, with the sweetness coming from fried onions and nuts, not sugar.
5. Chicken Vindaloo
The Heat Seeker's Choice
Warning: This is not a joke. Goan Vindaloo is a powerhouse. Its name comes from the Portuguese "vinha d'alhos" (wine and garlic), and the dish reflects that colonial history. The marinade is a potent paste of dried red chilies, garlic, ginger, and vinegar, often left to penetrate the meat overnight. It's then slow-cooked. The flavor is intense—puckeringly vinegary, fiercely garlicky, and then the heat hits you. It's a clean, sharp heat that builds. It's traditionally made with pork, but chicken vindaloo is now ubiquitous.
Where to try it in Goa: Head to a local, non-touristy restaurant in Panjim or Margao. Viva Panjim in Fontainhas, Panjim, does a fantastic, authentic version. Tell them your heat tolerance. A portion costs about 400-500 INR.
6. Chicken Chettinad
If Vindaloo is a punch to the face, Chettinad is a complex symphony that happens to be on fire. From the Chettiar community in Tamil Nadu, this dish is famous for its use of whole roasted spices. You'll taste star anise, kalpasi (stone flower), marathi moggu (dried flower buds), and peppercorns alongside the usual suspects. These are dry-roasted and ground fresh, creating an unparalleled aroma. The gravy is usually darker, with a base of onions, tomatoes, and coconut. The heat is robust and lingering, from both black pepper and red chilies. Every bite reveals a new layer of flavor.
7. Chicken Biryani
Calling Biryani a "chicken dish" feels reductive. It's an event. Layers of fragrant, long-grain basmati rice are stacked with marinated chicken, fried onions, mint, saffron milk, and ghee, then sealed and cooked on a low flame (dum). The steam cooks everything perfectly, and the flavors marry. The Hyderabad version is spicier and uses shorter-grain rice. The Lucknowi (Awadhi) style is more subtle and fragrant. Kolkata Biryani has potatoes and boiled eggs. The key is that each grain of rice should be separate, flavorful, and the meat should be fall-off-the-bone tender.
Finding great biryani is a quest. In Hyderabad, places like Paradise or Bawarchi are institutions. In Delhi, Alkauser near RML Hospital has a cult following. A good biryani for one can range from 300 to 800 INR.
8. Chicken Kadai
This is the workhorse of North Indian restaurant menus, and often the most reliable. It's named after the thick, circular wok-like pan (kadhai) it's cooked in. The dish is straightforward but satisfying. Diced chicken is stir-fried with thick slices of capsicum (bell pepper) and onion in a tomato-based gravy that's spiced with crushed coriander seeds and dried red chilies. The gravy is not too thick, not too thin—it clings to the chicken and vegetables. It's robust, a little tangy, and has a pleasant texture from the fresh veggies. It's my go-to when I want something flavorful but not heavy with cream.
9. Chicken 65
The origin of the name is hotly debated (year 1965? 65 pieces? 65 chilies?), but the taste is universally agreed upon: addictive. Bite-sized pieces of chicken are marinated in a fiery, red-colored paste with chili, ginger, garlic, and curry leaves, then deep-fried until crispy. It's served as a dry appetizer, often with more fried curry leaves and chilies on top. It's spicy, tangy (from vinegar or yogurt in the marinade), and incredibly moreish. You'll find it on the bar snack menu of almost every South Indian restaurant. It's the perfect beer companion.
10. Chicken Xacuti (pronounced Sha-koo-tee)
Another Goan gem, but completely different from Vindaloo. Xacuti is a masterclass in using roasted coconut and a laundry list of spices. Poppy seeds, white peppercorns, cloves, cinnamon, Kashmiri chilies, and coconut are dry-roasted and ground into a thick, dark paste. This forms the base of a thick, gravy that's earthy, complex, and deeply aromatic. The heat is present but balanced by the nuttiness of the coconut. It's a dish that demands attention—every spoonful is packed with flavor. It's less known internationally but is an absolute must-try for anyone wanting to explore India's coastal cuisine.