10 Exceptional Indian Chicken Recipes:

Indian cuisine’s global appeal owes much to its aromatic spices, elevating curries to an unparalleled level. For chicken enthusiasts, it’s a gastronomic delight. From the iconic butter chicken to regional gems like chicken chettinad or the fiery chicken 65, options abound. With a plethora of tantalizing choices, the excitement never wanes. Seeking to recreate these savory Indian chicken dishes at home? Look no further; we’ve curated some of the finest recipes to help you embark on a flavorsome culinary journey.

Benefits Of Eating Chicken:

Eating chicken offers various health benefits due to its nutritional composition:

1. Protein Source: Chicken is an excellent source of high-quality protein, crucial for muscle repair, growth, and overall body function.
2. Nutrient Rich: It contains essential nutrients like vitamins B6 and B12, which support brain function, along with minerals like iron and zinc that aid in immune function and metabolism.
3. Weight Management: Lean cuts of chicken, particularly breast meat, are low in fat and calories, making it a good choice for those watching their weight or looking to maintain a healthy diet.
4. Heart Health: Chicken, especially without the skin, is low in saturated fat and cholesterol. Regular consumption can contribute to maintaining healthy cholesterol levels and reducing the risk of heart disease.
5. Amino Acids: Chicken is rich in essential amino acids that the body requires for various physiological functions, aiding in tissue repair, energy production, and enzyme creation.

How To Choose The Best Chicken: Selecting chicken demands attention to several indicators. Seek tender, moist, and plump parts; ensure a clean scent permeates both whole chicken and portions. Prioritize checking package dates and avoid purchases if excessive liquid or suspicious odors persist. Chicken color, often varying by breed and feed, lacks consistent quality cues. Yet, regardless of hue, transparency or mottling hints at poor quality. Mastering these checks refines the art of acquiring prime chicken.

Here Are Some Chicken Recipes To Try At Home:

1. Amritsari Chicken Masala:

Amritsari Chicken Masala, a Punjabi culinary treasure, harmonizes tender chicken marinated in yogurt, ginger, and garlic with a rich blend of spices. This indulgent dish is brought to life with a fiery mix of garam masala, chili powder, and tangy lemon, embracing each morsel in a symphony of flavors. The chicken, coated in a velvety besan (gram flour) batter, is deep-fried to golden perfection, achieving a crispy exterior while preserving its succulence. Garnished with fresh coriander and served with zesty mint chutney, this iconic dish delivers a tantalizing fusion of textures and aromas, showcasing the essence of Amritsari cuisine.

Amritsari Chicken Masala is a flavorful and spicy chicken dish that originates from the city of Amritsar in Punjab, India. Here’s a simple recipe for you:

Ingredients:

For Marination:

1. 500 grams chicken, cleaned and cut into pieces
2. 1 cup yogurt
3. 1 tablespoon ginger-garlic paste
4. 1 teaspoon red chili powder
5. 1 teaspoon turmeric powder
6. 1 teaspoon garam masala
7. Salt to taste

For Masala Paste:

1. 2 onions, roughly chopped
2. 3 tomatoes, chopped
3. 2 green chilies
4. 1-inch ginger, peeled
5. 6-8 garlic cloves

For Gravy:

1. 2 tablespoons vegetable oil or ghee
2. 1 teaspoon cumin seeds
3. 1 bay leaf
4. 1 cinnamon stick
5. 4-5 green cardamom pods
6. 4-5 cloves
7. 1 teaspoon coriander powder
8. 1 teaspoon cumin powder
9. 1 teaspoon Kashmiri red chili powder (for color)
10. 1/2 teaspoon turmeric powder
11. 1 teaspoon garam masala
12. Salt to taste
13. Fresh coriander leaves for garnish

Instructions:

1. Marinate the chicken: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Add chicken pieces, ensuring they are well coated. Marinate for at least 1-2 hours, or overnight in the refrigerator.
2. Make the masala paste: Blend onions, tomatoes, green chilies, ginger, and garlic into a smooth paste.
3. Heat oil or ghee in a pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté until the spices release their aroma.
4. Add the masala paste and cook until the oil separates from the masala.
5. Add coriander powder, cumin powder, Kashmiri red chili powder, turmeric powder, garam masala, and salt. Cook for a few minutes until the masala is well-cooked and aromatic.
6. Add the marinated chicken to the masala. Cook on high heat for 5-7 minutes, stirring occasionally.
7. Reduce the heat to low, cover the pan, and let the chicken cook for 20-25 minutes or until it is tender and cooked through.
8. Garnish with fresh coriander leaves.
9. Serve hot with naan, roti, or steamed rice.

Enjoy your delicious Amritsari Chicken Masala! Adjust the spice levels according to your taste preferences.

2. Teekha Murg:

Certainly! “Teekha Murg” typically refers to a spicy chicken dish. Here’s a simple recipe for you:

Ingredients:

1. 500 grams chicken, cleaned and cut into pieces
2. 2 onions, finely chopped
3. 2 tomatoes, finely chopped
4. 1/2 cup yogurt
5. 2 tablespoons ginger-garlic paste
6. 1 teaspoon red chili powder (adjust to taste)
7. 1/2 teaspoon turmeric powder
8. 1 teaspoon coriander powder
9. 1 teaspoon cumin powder
10. 1 teaspoon garam masala
11. 1 teaspoon dried fenugreek leaves (kasuri methi)
12. 2 green chilies, finely chopped
13. 1/4 cup fresh coriander leaves, chopped
14. Salt to taste
15. 3 tablespoons cooking oil

Instructions:

1. Marinate the chicken: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Add the chicken pieces, ensuring they are well coated. Marinate for at least 30 minutes to let the flavors infuse.
2. Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
3. Add chopped tomatoes and cook until the oil separates from the masala.
4. Add marinated chicken to the pan and cook on high heat for 5-7 minutes, stirring occasionally.
5. Reduce the heat to low, cover the pan, and let the chicken cook for another 15-20 minutes or until it is cooked through. Stir occasionally to prevent sticking.
6. Add garam masala, dried fenugreek leaves, chopped green chilies, and fresh coriander leaves. Mix well.
7. Cook for an additional 5 minutes to allow the flavors to meld and the chicken to absorb the spices.
8. Adjust salt and spice levels according to your taste.
9. Serve hot with naan, roti, or steamed rice.

Enjoy your Teekha murg! Adjust the spice levels according to your preference for a milder or spicier version.

3. Murg Malaiwala:

Murg Malaiwala is a creamy and mildly spiced chicken dish that is rich in flavors. Here’s a simple recipe for you:

Ingredients:

For Marination:

1. 500 grams boneless chicken, cut into cubes
2. 1 cup thick yogurt
3. 1 tablespoon ginger-garlic paste
4. 1 teaspoon white pepper powder
5. 1 teaspoon garam masala
6. 1/2 teaspoon cardamom powder
7. Salt to taste
8. 2 tablespoons lemon juice

For Gravy:

1. 2 tablespoons ghee (clarified butter) or oil
2. 2 onions, finely chopped
3. 2 teaspoons cashew nuts, soaked in warm water
4. 2 teaspoons poppy seeds (khus-khus), soaked in warm water
5. 1 cup fresh cream
6. 1/2 cup milk
7. 1/2 teaspoon green cardamom powder
8. Salt to taste
9. Fresh coriander leaves for garnish

Instructions:

1. In a bowl, mix together yogurt, ginger-garlic paste, white pepper powder, garam masala, cardamom powder, salt, and lemon juice to make the marinade.
2. Add the chicken cubes to the marinade, ensuring they are well-coated. Allow it to marinate for at least 2 hours, or preferably overnight in the refrigerator.
3. In a blender, make a smooth paste using soaked cashew nuts and poppy seeds.
4. Heat ghee or oil in a pan over medium heat. Add finely chopped onions and sauté until golden brown.
5. Add the marinated chicken and cook until it turns white on the outside.
6. Add the cashew-poppy seed paste to the pan and cook for a few minutes until the raw smell disappears.
7. Pour in fresh cream and milk, stirring continuously to avoid curdling. Simmer on low heat until the chicken is cooked through and the gravy thickens.
8. Add green cardamom powder and salt to taste. Adjust the consistency with more milk if needed.
9. Garnish with fresh coriander leaves.
10. Serve hot with naan, roti, or steamed rice.

Enjoy your creamy and delicious Murg Malaiwala! Adjust the cream and spices according to your taste preferences.

4. Kerala Chicken Roast:

Kerala Chicken Roast is a delicious and spicy chicken dish from the southern Indian state of Kerala. It’s known for its rich flavor and aromatic spices. Here’s a recipe for you:

Ingredients:

For Marination:

1. 500 grams chicken, cleaned and cut into pieces
2. 1 tablespoon ginger-garlic paste
3. 1 tablespoon red chili powder
4. 1/2 teaspoon turmeric powder
5. 1 tablespoon coriander powder
6. 1 teaspoon garam masala
7. 1 tablespoon lemon juice
8. Salt to taste

For Masala Coating:

1. 3 tablespoons coconut oil
2. 1 large onion, thinly sliced
3. 2 sprigs curry leaves
4. 2 green chilies, slit
5. 1 tablespoon ginger, julienned
6. 1 tablespoon garlic, minced

For Roasting:

1. 1 teaspoon fennel seeds
2. 1 teaspoon black pepper powder
3. 1 teaspoon garam masala

Instructions:

1. Marinate the chicken: In a bowl, mix together ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, and salt. Apply this marinade to the chicken pieces and let it marinate for at least 1-2 hours, or overnight in the refrigerator for better flavor.
2. Heat coconut oil in a pan over medium heat. Add sliced onions and sauté until golden brown.
3. Add curry leaves, green chilies, ginger, and garlic to the pan. Sauté for a couple of minutes until the raw smell disappears.
4. Add fennel seeds, black pepper powder, and garam masala. Stir well.
5. Add the marinated chicken to the pan. Cook on medium-high heat for 10-15 minutes, stirring occasionally, until the chicken is browned and cooked through.
6. Reduce the heat to low, cover the pan, and let the chicken simmer for an additional 10-15 minutes to allow the flavors to blend.
7. Check for seasoning and adjust salt and spice levels according to your taste.
8. Garnish with fresh curry leaves and serve hot with rice, roti, or Kerala parotta.

Enjoy your flavorful Kerala Chicken Roast! Adjust the spice levels according to your preference for a milder or spicier version.

5. Chicken Chettinad:

Chicken Chettinad is a flavorful and spicy South Indian dish originating from the Chettinad region of Tamil Nadu. It’s known for its robust spices and rich taste. The dish typically involves marinating chicken in a blend of spices like black peppercorns, cloves, cinnamon, cardamom, cumin, coriander, and more, along with ingredients like curry leaves, coconut, and tamarind for added depth of flavor.

Ingredients:

For Marination:

1. 1 kg chicken, cut into pieces
2. 1 tablespoon ginger-garlic paste
3. 1 teaspoon turmeric powder
4. 1 teaspoon red chili powder
5. Salt to taste

For Chettinad Masala Paste:

1. 2 tablespoons coriander seeds
2. 1 tablespoon cumin seeds
3. 1 tablespoon black peppercorns
4. 1 teaspoon fennel seeds
5. 4-5 dry red chilies (adjust according to spice preference)
6. 6-8 cloves
7. 4-5 green cardamom pods
8. 1-inch cinnamon stick
9. 1/2 cup grated coconut (fresh or desiccated)
10. 1 large onion, chopped
11. 4-5 garlic cloves
12. 1-inch ginger, chopped
13. 1 tablespoon poppy seeds (optional)
14. 1 tablespoon vegetable oil

For Chicken Chettinad:

1. 2 tablespoons vegetable oil
2. 2 onions, finely chopped
3. 2 tomatoes, chopped
4. Few curry leaves
5. 1 teaspoon mustard seeds
6. 1 teaspoon cumin seeds
7. Tamarind pulp (lemon-sized ball soaked in water)
8. Salt to taste
9. Fresh coriander leaves for garnish

Instructions:

1. Marinate the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, and salt. Set it aside for at least 30 minutes.
2. Dry roast coriander seeds, cumin seeds, black peppercorns, fennel seeds, dry red chilies, cloves, green cardamom pods, and cinnamon stick in a pan until fragrant. Remove from heat and let it cool.
3. In the same pan, heat 1 tablespoon of oil and sauté chopped onions until they turn golden brown. Add garlic, ginger, grated coconut, and poppy seeds (if using). Sauté for a few more minutes until the coconut is lightly toasted. Let this mixture cool.
4. Grind the dry roasted spices along with the sautéed onion-coconut mixture into a smooth paste by adding a little water. This paste is the Chettinad masala.
5. Heat 2 tablespoons of oil in a large pan or a kadai. Add mustard seeds and cumin seeds. Once they splutter, add finely chopped onions and sauté until they turn translucent.
6. Add chopped tomatoes and curry leaves. Cook until the tomatoes are soft and the oil starts to separate.
7. Add the marinated chicken pieces to the pan and mix well. Cook for 5-7 minutes on medium heat.
8. Add the ground Chettinad masala paste to the chicken and mix thoroughly. Cook for another 5 minutes, stirring occasionally.
9. Now, add tamarind pulp (strained from the soaked tamarind) along with salt to taste. Mix well and let it simmer on low heat until the chicken is cooked through and the gravy thickens to your desired consistency.
10. Garnish with fresh coriander leaves and serve hot with steamed rice, roti, or naan.

This Chicken Chettinad recipe offers a perfect blend of aromatic spices and flavors that make it a delightful dish for those who enjoy a bit of heat in their meals. Adjust the spice levels according to your preference.

6. Spicy Tangy Kadhai Chicken:

Spicy Tangy Kadhai Chicken is a flavorful North Indian dish cooked in a “kadhai” or wok with a combination of spices and tangy ingredients like tomatoes or yogurt. Here’s a recipe for Spicy Tangy Kadhai Chicken:

Ingredients:

1. 1 kg chicken, cut into pieces
2. 2 tablespoons oil
3. 2 onions, finely chopped
4. 2-3 green chilies, slit lengthwise
5. 1 tablespoon ginger-garlic paste
6. 2 tomatoes, chopped
7. 1 capsicum (bell pepper), diced
8. Fresh coriander leaves for garnish

For the Kadhai Masala:

1. 2 teaspoons coriander seeds
2. 1 teaspoon cumin seeds
3. 1 teaspoon black peppercorns
4. 4-5 dry red chilies
5. 4-5 cloves
6. 2 green cardamom pods
7. 1-inch cinnamon stick
8. 1 teaspoon dried fenugreek leaves (kasuri methi)
9. 1 tablespoon dried pomegranate seeds (anardana) (optional)
10. Salt to taste

Instructions:

1. Dry roast coriander seeds, cumin seeds, black peppercorns, dry red chilies, cloves, green cardamom pods, and cinnamon stick in a pan until fragrant. Allow it to cool and then grind it into a coarse powder. This is your Kadhai Masala.
2. Heat oil in a kadhai or wok. Add chopped onions and sauté until they turn translucent.
3. Add green chilies and ginger-garlic paste. Sauté for a couple of minutes until the raw smell disappears.
4. Add the chopped tomatoes and cook until they soften and the oil starts separating.
5. Add the chicken pieces and diced capsicum (bell pepper) to the kadhai. Mix well and cook for about 5-7 minutes on medium heat until the chicken turns white on the outside.
6. Add the ground Kadhai Masala and salt to the chicken. Mix thoroughly, cover the kadhai, and let it cook on medium-low heat until the chicken is almost cooked through.
7. If using dried pomegranate seeds (anardana), crush them and add them to the chicken for that tangy flavor. Crushed kasuri methi (dried fenugreek leaves) can also be added for additional flavor at this point.
8. Once the chicken is cooked and the gravy has thickened to your desired consistency, garnish with fresh coriander leaves.
9. Serve the Spicy Tangy Kadhai Chicken hot with naan, roti, or steamed rice.

This dish packs a punch with its blend of spices and tangy elements, creating a delightful meal for spice lovers. Adjust the spice levels and tanginess according to your taste preference.

7. Chana Aur Khatte Pyaaz Ka Murgh:

“Chana Aur Khatte Pyaaz Ka Murgh” is a flavorful Indian dish that combines chicken with chickpeas (chana) and pickled onions (khatte pyaaz). Here’s a recipe to make this delicious dish:

Ingredients:

1. 1 kg chicken, cut into pieces
2. 1 cup chickpeas (soaked overnight and boiled until tender)
3. 2 large onions, thinly sliced
4. 2 tomatoes, finely chopped
5. 2 tablespoons ginger-garlic paste
6. 2-3 green chilies, slit lengthwise
7. 1 teaspoon cumin seeds
8. 1 teaspoon coriander powder
9. 1/2 teaspoon turmeric powder
10. 1 teaspoon red chili powder (adjust to taste)
11. 1 teaspoon garam masala
12. 1/2 cup yogurt
13. 3 tablespoons oil or ghee
14. Salt to taste
15. Fresh coriander leaves for garnish

For Pickled Onions:

1. 2 large onions, thinly sliced
2. 1/2 cup vinegar
3. 1 teaspoon salt
4. 1 teaspoon sugar

Instructions:

1. Begin by making the pickled onions. In a bowl, combine thinly sliced onions with vinegar, salt, and sugar. Mix well and let it marinate for at least 30 minutes.
2. Heat oil or ghee in a large pan. Add cumin seeds and let them splutter.
3. Add the thinly sliced onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw aroma disappears.
5. Add chopped tomatoes and cook until they become soft and the oil starts to separate.
6. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix the spices well with the onion-tomato base.
7. Add the chicken pieces to the pan and cook for about 5-7 minutes on medium heat until the chicken turns white on the outside.
8. Once the chicken starts to cook, add boiled chickpeas (chana) to the pan.
9. Beat the yogurt well and add it gradually to the chicken and chickpeas mixture while stirring continuously to prevent curdling. Mix everything thoroughly.
10. Cover the pan and let it cook on low-medium heat until the chicken is tender and the flavors have melded together, stirring occasionally. Adjust the consistency of the gravy as per your preference by adding water if needed.
11. Once the chicken is cooked, add the pickled onions along with the vinegar from the marinade. Mix gently and let it simmer for a couple of minutes.
12. Garnish with fresh coriander leaves and serve the Chana Aur Khatte Pyaaz Ka Murgh hot with naan, roti, or steamed rice.

This dish offers a unique combination of flavors with the tanginess of pickled onions complementing the richness of the chicken and chickpeas.

8. Masaledar Chicken Lollipop:

Masaledar Chicken Lollipops are a spicy and flavorful appetizer made from chicken wings, where the meat is pushed down to form a lollipop-like appearance at the end of the bone. Here’s a recipe to make this delectable dish:

Ingredients:

1. 10-12 chicken wings (wingettes and drumettes separated)
2. 2 tablespoons ginger-garlic paste
3. 2 tablespoons lemon juice
4. 1 teaspoon red chili powder
5. 1 teaspoon turmeric powder
6. 1 teaspoon garam masala
7. 1 teaspoon cumin powder
8. 1 teaspoon coriander powder
9. 1 tablespoon paprika (for color, optional)
10. Salt to taste
11. 2 tablespoons oil
12. Fresh coriander leaves for garnish
13. Lemon wedges for serving

For the Coating:

1. 1/2 cup all-purpose flour
2. 1/4 cup cornstarch
3. 1 teaspoon red chili powder
4. Salt to taste
5. Water as needed (for batter consistency)
6. Oil for frying

Instructions:

1. Prepare the chicken lollipops: Cut the skin and tendons around the base of the chicken drumsticks and push the meat downward to create the lollipop shape. Discard the small wing tips or save them for making stock.
2. In a bowl, mix ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, paprika (if using), salt, and oil to form a marinade.
3. Coat the chicken lollipops with this marinade, ensuring they are well covered. Marinate for at least 30 minutes to allow the flavors to infuse.
4. In another bowl, prepare the batter by mixing all-purpose flour, cornstarch, red chili powder, salt, and enough water to form a thick batter of coating consistency.
5. Heat oil for frying in a deep pan or fryer over medium-high heat.
6. Dip each marinated chicken lollipop into the batter, ensuring it’s evenly coated.
7. Carefully place the coated lollipops into the hot oil and fry until they turn golden brown and are cooked through. Fry in batches to avoid overcrowding the pan.
8. Once cooked, remove the lollipops from the oil and place them on paper towels to absorb excess oil.
9. Garnish with fresh coriander leaves and serve the Masaledar Chicken Lollipops hot with lemon wedges and your favorite dipping sauce.

These crispy and spicy chicken lollipops make a fantastic appetizer for parties or as a flavorful snack.

9. Butter Chicken:

Butter Chicken, also known as Murgh Makhani, is a classic and immensely popular North Indian dish known for its rich, creamy, and mildly spiced tomato-based gravy. Here’s a traditional recipe to make Butter Chicken:

Ingredients:

For the Marination:

1. 1 kg boneless chicken, cut into cubes or strips
2. 1 cup plain yogurt
3. 1 tablespoon ginger-garlic paste
4. 1 teaspoon red chili powder
5. 1 teaspoon turmeric powder
6. 1 teaspoon garam masala
7. 1 tablespoon lemon juice
8. Salt to taste

For the Gravy:

1. 4 tablespoons butter
2. 2 tablespoons oil
3. 2 onions, finely chopped
4. 4 tomatoes, pureed
5. 1 tablespoon ginger-garlic paste
6. 1 teaspoon red chili powder (adjust to taste)
7. 1 teaspoon garam masala
8. 1 teaspoon ground coriander
9. 1 teaspoon ground cumin
10. 1 cup heavy cream
11. 1 tablespoon honey or sugar (optional, to balance acidity)
12. Salt to taste
13. Fresh coriander leaves for garnish

Instructions:

1. Marinate the chicken: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Add chicken pieces and coat them well with the marinade. Refrigerate for at least 30 minutes or more for better flavor infusion.
2. Preheat the oven to 375°F (190°C). Place the marinated chicken pieces on a baking sheet and bake for 20-25 minutes or until they are cooked through. You can also grill or pan-fry the chicken until done.
3. Heat butter and oil in a pan. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté for a couple of minutes until the raw aroma disappears.
5. Stir in the tomato puree and cook until the oil separates from the mixture.
6. Add red chili powder, garam masala, ground coriander, ground cumin, and salt. Cook the spices for a few minutes until the mixture thickens and the spices are fragrant.
7. Pour in the heavy cream and stir well. Let it simmer for a few minutes.
8. Add the baked or cooked chicken pieces to the gravy. Simmer for 5-10 minutes on low heat, allowing the flavors to blend. Adjust the consistency of the gravy by adding water if needed.
9. Taste and adjust the seasoning. Add honey or sugar if desired to balance the acidity of the tomatoes.
10. Garnish with fresh coriander leaves and serve the Butter Chicken hot with naan, roti, or steamed rice.

Butter Chicken is a creamy and indulgent dish that beautifully combines spices and creamy tomato sauce to create a delightful culinary experience.

10. Chicken Dum Biryani:

Chicken Dum Biryani is a sumptuous dish where marinated chicken and fragrant rice are layered and cooked together, allowing the flavors to blend and infuse. Here’s a traditional recipe to make Chicken Dum Biryani:

Ingredients:

For Marinating Chicken:

1. 1 kg chicken, cut into pieces
2. 1 cup yogurt
3. 2 tablespoons ginger-garlic paste
4. 1 teaspoon red chili powder
5. 1 teaspoon turmeric powder
6. 1 teaspoon garam masala
7. 1 tablespoon biryani masala (optional)
8. 1 tablespoon lemon juice
9. Salt to taste
10. Fresh coriander leaves and mint leaves, chopped

For Rice:

1. 3 cups basmati rice, soaked for 30 minutes
2. Whole spices (bay leaf, cinnamon stick, cardamom, cloves)
3. Salt to taste

For Biryani Assembly:

1. 4 tablespoons ghee or oil
2. 2 large onions, thinly sliced
3. 2 tomatoes, sliced
4. 1 cup fried onions (optional, for garnish)
5. Saffron strands soaked in milk (for color and aroma)
6. Fresh coriander leaves and mint leaves for layering
7. Fried cashews and raisins for garnish (optional)

Instructions:

1. Marinate the chicken: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, biryani masala (if using), lemon juice, salt, chopped coriander leaves, and mint leaves. Add chicken pieces and coat them well with the marinade. Refrigerate for at least 1-2 hours, ideally overnight.
2. Cook the rice: In a large pot, bring water to a boil. Add the soaked and drained rice, along with whole spices and salt. Parboil the rice for about 70-80% (it should still have a bite). Drain the rice and set it aside.
3. In a heavy-bottomed pot or biryani pot, heat ghee or oil. Add thinly sliced onions and fry until they turn golden brown and crisp. Remove half of the fried onions and set them aside for garnish.
4. Layering the biryani: In the same pot with half of the fried onions, arrange a layer of marinated chicken followed by slices of tomatoes, chopped coriander leaves, and mint leaves. Spread half of the parboiled rice evenly over the chicken layer.
5. Sprinkle saffron-soaked milk, remaining fried onions, chopped coriander leaves, and mint leaves on the rice layer. Optionally, add fried cashews and raisins for garnish.
6. Repeat the layering process with the remaining chicken and rice.
7. Seal the pot with a tight-fitting lid or dough and cook on low heat (dum) for about 30-40 minutes, allowing the flavors to meld and the chicken to cook thoroughly.
8. Once done, gently fluff up the biryani layers with a fork. Serve the Chicken Dum Biryani hot with raita, salad, or mirchi ka salan.

Chicken Dum Biryani is a flavorsome dish with layers of aromatic rice and tender chicken that capture the essence of Indian spices and flavors.

Each of these dishes showcases the diverse flavors and regional variations present in Indian cuisine, offering a delightful range of tastes and textures to explore!