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5 Chicken Items You Should Try at Home

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Though currently I do freelance works I have plenty of time to test dishes at home. Thus here are some dishes I made at home for my family.


Chicken is a staple in many diets around the world. It is versatile, affordable, and easy to cook. However, sometimes we can get stuck in a chicken rut, making the same dishes over and over again. Here let us explore five different chicken dishes that you can try at home. From curries to roasted chicken, there are plenty of options to choose from. So, next time you're looking for something new to make with chicken, be sure to give one of these recipes a try.

Curd Chicken

  • Chicken- 1 kg
  • Curd- 1 cup
  • Grated chilies- 5
  • Green chilies- 5
  • Pepper- 3
  • Cloves of garlic- 6
  • Ginger- 1 piece
  • Curry leaves and salt- as required to taste
  • Coconut oil- 1 tsp

Grind the grated chilies, green chilies, black pepper, ginger, garlic, and curry leaves well. Cut the chicken into pieces, then add salt and the ground mixture to it. Mix it with curd and keep it for 1 hour. Then cook on low flame. Turn off the flames when the curry is prepared, and pour the coconut oil finally. Delicious Curd Chicken is ready to serve!

Chicken Mughlai


  • Chicken- 1 (about 1 kg)
  • Red onions (crushed)- 100 g
  • Garlic (crushed) - 12 cloves
  • Ginger (crushed) - 1 piece
  • Chilli powder - 3 tbsp
  • Pepper- 2 teaspoons
  • Turmeric- 1 slice
  • Fennel seeds- 1 teaspoon
  • Cinnamon- 2 pieces of 10 grams
  • Salt- as required
  • Chopped tomatoes - 1 cup
  • Ghee- 75 grams
  • Coconut oil- 75 grams

Grind the ingredients 5 to 11 well. Rub half of the mixture on the meat and keep it for an hour. Heat oil and ghee and crushed red onion. Add the crushed Garlic and Ginger to it after 5 minutes. When it turns red, add the rest of the mixture and tomato to it. After that, add salt, and 3 cups of water and cook the meat. If not cooked well, add some water and add coriander leaves while cooking. The tasty Chicken Muglai is ready to serve!

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Tandoori Chicken

  • Chicken- One (not more than 750 grams)
  • chilly powder-1 ½ teaspoon
  • Cumin seeds- 1 tablespoon
  • Black pepper powder- 1 tablespoon
  • Ginger- 2 slices
  • Garlic- 18 cloves
  • Cinnamon- 2 pieces
  • Coriander leaves- - ½ cup
  • Mint leaves- ½ cup
  • Red color - 1 teaspoon
  • Curd- ½ cup
  • Lemon juice- 1 tablespoon

Grind the ingredients from 1 to 10 well and mix with lemon juice and curd and cook it. Strain all the blood from the chicken, peel off the skin, wash it clean, cut it with a knife, apply lemon juice and leave it for 2 hours. Place it on a wire rack and cook in a tandoori oven for 25 minutes, flipping and turning it for 25 minutes. Garnish with tomato, onion, and lemon juice.

1. after frying the chicken well, add 2 teaspoons of butter to make it tastier.
2. Adding ripe Papaya will add flavor to the chicken

Chicken Dry Fry

  • Chicken- 1 kg
  • Chili powder - 1/2 teaspoon
  • Pepper powder - 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • Grated garlic to taste - 10 cloves
  • Grated ginger - 1 piece
  • Oil- as required

Clean the chicken and cut it into fairly thick pieces. Add two to five ingredients and add a little oil to make a paste-like masala. Apply this masala to the fried chicken pieces. Refrigerate for an hour. Pour the oil into a frying pan and when it is hot, fry the meat pieces with a lid on a low flame. Chicken Dry Fry is ready.

Malay Chicken

  • Chicken - 1 Kg
  • Refined Peanut Oil- 1/2 cup
  • Onion thinly Sliced - 6
  • Chili Powder - 2 tsp
  • Coriander Powder- ¼ tbsp
  • Turmeric powder- 1 ½ tsp
  • Minced garlic – 1 ½ tsp
  • Grounded ginger- 1 ½ tsp
  • Cloves- 4
  • Cardamom- 4
  • Cinnamon- 4
  • Milk- 2 cups
  • Green chilies split in half –
  • Ripe tomatoes - 1/2 kg
  • Cream- 1 cup (When the milk is cold, cool it well in the fridge and skim off the excess milk)
  • Chopped coriander leaves - 1/4 cup

Fry half of the onion in oil. Saute the rest of the onion with Chilli powder, Coriander powder, and turmeric powder, and add a teaspoon each of minced ginger and garlic, respectively (Keep ½ teaspoon of ground ginger and garlic aside). Add powders to this and grind. Saute the chicken pieces for 5 minutes and then add milk, green chilies, and salt. Take the chicken from the flames when the broth gets dry. Chop the tomatoes and add some water to the mixer. Add the reserved ginger paste and garlic paste and cook till it cooks well.
Grease a bowl with oil. Arrange half the chicken pieces. Pour tomato sauce over it. Arrange the rest of the chicken pieces on top and pour the rest of the tomato sauce on top. Finally, pour the cream and bake for 30 minutes. Serve the curry sprinkled with the reserved fried onions and chopped coriander leaves.

© 2022 Archana

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