Some of the different types of chicken dishes that are very famous in Indian food cuisine as well as in the marketplace:



  • Butter chicken

Butter chicken is also known as Murgh Malai & it is well famous in India. Butter chicken is a type of mutton dish & can be easily found at most of the restaurants, food stalls, & Non-veggie food corners. Butter chicken is mainly originated from the Delhi region in the 1950s when a person named Kundan Lal Gujral opened his first Non-veggie Food restaurant in the Delhi, the name of that restaurant was Moti Mahal.


The story behind the origin of the butter chicken was that the restaurant cooks chicken with aromatic flavored juices with tomatoes and butter, and then kept that chicken on tandoor. They even don’t know that by chance they made a dish & which was very famous in the future. It is a very tasty & delicious dish & very famous in different Indian regions.


  • Tandoori Chicken

Tandoori chicken is also known as tandoori murgh or Murga. The word Tandoori comes from the Persian word tannur which means “Fire”. Tandoori Chicken is one of the most popular & favorable dishes of Indian cuisine, The dish mainly consists of chicken or meat which is coated with Dahi (yogurt), with tandoori masala, dry fruits, and cumin seeds (jeera), then placed on tandoor or may be in the oven.


Tandoori chicken is prepared by using the traditional method in which it is grilled at high temperatures in a deep base tandoor, which makes it a unique dish from other chicken dishes and also gives a smoky flavor to the meat or chicken. Kundan Lal Gujral in his restaurant Moti Mahal (Palace of Pearls) invented the recipe of Tandoori Chicken. 


Tikka or we can say that Indian tikka is a dish that mainly contains the meat of boneless creatures, mainly chicken. Tikka is cut down into smaller pieces and then thick coated with Dahi (yogurt) and mixed with Indian aromatic spices such as turmeric powder (Haldi), cumin seeds (jeera), coriander, black pepper, chili, garlic, and ginger. The meat is mainly prepared by roasted over charcoal in a clay oven i.e., tandoor


To make the tikka tender and juicy, the meat is soaked with oil or butter. Tikka is typically cooked and served with chutneys or soya sauces & on sizzlers, but also the plain varieties are also very common. Some people think that it is the same as tandoori chicken but it is a variety of meat cooked and served with the boneless meat. 


  • Chicken 65

Chicken 65 is mainly originated from the Chennai region of India. It is a classic poultry dish & mainly consists of deep-fried chicken which is thickly coated in the mixture of ginger, lemon, red chiles, and some other types of aromatic spices. Many people have different views about the origin of chicken 65. But, the most famous story says that it was invented by A.M. Buhari in 1965.


The original dish was made with 65 hot chili peppers, as a flavoring agent. One another rumor about the making of chicken 65 is that the chicken was mainly cutted into 65 pieces, or another false rumor was that the chicken was 65 days old when the dish was prepared. 


  • Chettinad Kozhi

Chettinad Kozhi mainly comes from the Chettinad region of Tamil Nadu. Chettinad kozhi is a traditional curry dish in which the chicken is the main ingredient. The meat or chicken is thick coated with turmeric powder (Haldi), yogurt (Dahi), and a mixture or paste made with the combination of coconut milk, red chili, black pepper, cumin seeds (Jeera), coriander, tomatoes, onions, garlic, fresh lemon juice, and vegetable oil or Refined oil.


Chettinad Kozhi is mainly served with Paratha or may be with fried rice with garnished curry leaves or Coriander leaves. Chettinad kozhi is usually prepared for occasions, festivals, marriages, etc.


  • Varuval

Varuval is also a traditional Indian dish that mainly originated from the Chettinad region of the Tamil Nadu state. Varuval mainly consists of deep-fried spicy pieces of chicken such as breasts or drumsticks. The ingredients used for making a varuval dish are roasted or fried in a deep pan until it becomes brownish in color. Some ingredients are- cinnamon, cloves, coriander, cardamom, cumin seeds, red chili, and black pepper. 


The chicken pieces are thickly coated with a mixture of turmeric powder ( Haldi )and salt, which is then fried or cooked with ingredients such as, chili, Black peppers, curry leaves, chopped onion pieces, ginger, garlic, and chopped tomatoes. Varuval is mainly served with paratha or fried rice & usually garnished with coriander leaves before serving.


  • Murgh Malai

As the name suggests, the dish has milk ingredients. Murgh malai is a kind of Indian curry made with chicken pieces having its bone and a rich curry soya sauce. The chicken is mainly thickly coated in yogurt (Dahi) before it is deep-fried in the combination of various ingredients such as chopped onion pieces, yogurt (Dahi), and cream. Some people also add milk or use it as a substitution ingredient for cream, but also some people add dry fruit paste (Mainly cashew paste) to the mixture. 


The Murgh Malai mainly contains onions, green chili, black pepper, garlic, and ginger paste, as well as some aromatic spices such as garam masala, coriander, cardamom, and cumin seeds (jeera). The Murgh Malai is mainly served with rice, biryani, naan, or roti (or paratha).


  • Tangdi

Tangdi is also known to be as Tangri kabab. Tangri is a traditional chicken dish that basically comes from the North Indian region. The dish is made up of the chicken pieces (drumsticks) that are cooked in a tandoor or oven. There are many different varieties found & many variations in the cooking techniques of Tangdi like, In restaurants the thick coating of lemon juice or yogurt, pepper, cream, cornflour, ginger, garlic, cardamom, and garam masala are used while preparation of Tangdi.


Mainly the tangdi kabab is served hot with green chutney or soya sauce.


  • Murgh Musallam

Murgh musallam is a traditional Indian chicken dish that mainly originated during the Mughal time period. The dish is ready with an entire chicken that is loaded down with eggs and slow-cooked in a rich sauce. The chicken is marinated in a mix of lemon juice, salt, and stew powder. 


Hard-bubbled eggs are mixed with chopped onions, ginger, garlic, garam masala, chili powder, coriander, and turmeric powder (Haldi), then, at that point, all the ingredients are filled or stuffed in the middle of the chicken. When the stuffing process is completed, the chicken is fried in a mixture of sauce that may consist of chopped onions, chopped tomatoes, ginger paste, crushed garlic pieces, turmeric powder (Haldi), cumin seeds (jeera), garam masala, yogurt (Dahi), saffron (Kesar), coriander, cinnamon, cardamom, and vegetable oil or refined oil.


  • Cafreal

Cafreal is an Indian chicken dish from the coast of the Goa region. A person can get an idea about its popularity as in goa, No occasional events or functions are celebrated without cafreal. It is mainly made up of chicken pieces that are thick-coated in a mixture of crushed peppers, cardamom, cloves, coriander, ginger, garlic, cumin, cinnamon, turmeric, salt, and dark pepper. 


The fact about the preparation of Cafreal dish is that it is kept overnight with a thick coating on it & then butter or oil are applied until it becomes oily. After that, it is fried or grilled over a tandoor or in an oven. Cafreal is mainly served with bread, lemon-made dishes, salads, with roti or paratha.