Tag Archives: Teekha Murg

Six Amazing Indian Chicken Recipes


If you’re a fan of Indian chicken dishes, then there are a dizzying number of lip-smacking options for you to go all out and indulge. Chicken, when cooked in vibrant, fiery desi flavours is a dream come true for foodies. Apart from being very versatile meat when it comes to cooking, chicken is also chock full of health benefits and that’s one reason why it features so heavily in a myriad of Sri Lankan food recipes as well. Let’s take a look at six amazing Indian chicken recipes:

1. Amritsari Chicken Masala

One of the most prized chicken dishes in Punjabi cuisine especially during the festive season, this chicken dish is all about boneless chunks of chicken smothered in a rich, buttery gravy of spices, cream and tomatoes.

Serves: 4
Total cook time: 55 minutes


For Marination

● 500g chicken
● 2 tsp ginger garlic paste
● 3 tsp curd
● 1 tsp lemon juice
● 1 tsp vinegar
● 1 tsp coriander powder
● 1 tsp cumin powder
● 1 tsp red chilli powder
● 1 tsp salt
● 2 tsp onion, chopped

For Gravy

● 2 tsp butter
● 1 tsp red chilli powder
● 1 tsp coriander powder
● 1 tsp cumin powder
● 1 tsp ginger
● 1/2 cup water
● 1 tsp salt
● 1 green chilli
● 6 tomatoes
● 1/2 tsp sugar
● 3 tsp butter
● 3 tsp cream


● Begin by adding the chicken to a big bowl. Add ginger-garlic paste, curd, lemon juice, vinegar, coriander powder, cumin powder, red chilli powder, salt and chopped onion to the chicken and mix all the ingredients thoroughly. Keep aside for marination for about two hours.
● To prepare the gravy, add butter to a hot pan and add red chilli powder to it, sauteing well. Next, add coriander powder, cumin powder and chopped ginger to it and mix well.
● Add water to the pan and mix all the ingredients well before adding in the green chillies, tomatoes, sugar and salt. Mix well.
● In another pan, add butter and spread it along the sides of the pan. Add the marinated chicken to it and saute it well in the hot butter. Cover the pan and let the chicken cook.
● Remove the lid and check to see if the chicken has turned a golden brown and all the butter has been absorbed. Add in the cooked tomato gravy to the chicken and mix well. Cover the pan again and let it cook further.
● Once the chicken is done, remove the lid and spoon in the cream to the gravy, mixing well to make sure everything is evenly coated.
● Once done, serve hot, topped with coriander leaves, green chillies and butter.

2. Teekha Murg

The perfect chicken dish for spice lovers, this dish is all about tender prices of chicken cooked in fiery masalas with the tang of tomatoes to balance out the flavours. This spicy chicken delicacy is best enjoyed with white rice or roti of your choice to give even more depth of flavour.

Serves: 4
Total cook time: 45 minutes


● 75ml mustard oil
● 1 tsp onion seeds
● 1 tsp fennel seeds
● 2 tbsp garlic, chopped
● 200g onion, chopped
● 150g tomatoes, chopped
● 1 tsp ginger, chopped
● 2-3 green chillies
● 2 tbsp curry leaves
● 1Kg chicken leg, cubed and boneless
● 1 tbsp tomato paste
● 1 tbsp red chilli powder
● 1 tsp black pepper, crushed
● 1 tsp cumin powder, roasted
● Salt to taste
● A pinch of black salt
● 20g fresh coriander
● 10g mint


● In a pan, heat mustard oil and add the onion seeds and fennel seeds. Once they release flavour, add in the chopped garlic and saute for a while.
● Next, add in the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.
● Meanwhile, fry the curry leaves in another pan and crush them well.
● Once the onions are done, add in the boneless chicken cubes and the tomato paste and stir well for a while.
● Then, add in the other dry spices and mix well. Cover with a lid and cook on low flame for about 10 minutes. Once the chicken is done, add the fried and crushed curry leaves and mix everything well.
● Garnish with fresh mint and coriander and serve hot.

3. Murg Malaiwala

Laced with the delicate flavours of milk, cream, saffron, rose petals and milk, this exotic and creamy chicken dish is a wonderful addition to your repertoire of Sri Lnakan chicken recipes.

Serves: 5
Total cook time: 1 hour 25 minutes


For the gravy

● 1 cup cream
● 3 green chillies, chopped
● 1 onion, chopped
● 2 1/2 cups milk
● 1 tsp green cardamom powder
● 1 tsp ginger
● 2 tbsp coriander leaves
● 1/2 tsp dry ginger powder
● 1 tsp white pepper powder
● 1 tsp kasoori methi
● 2 tsp garam masala
● A pinch of saffron
● 2 tsp almonds, chopped
● Salt to taste

For the marinade

● 5 chicken drumsticks
● 1 tsp ginger paste
● 1 tsp garlic paste
● 2 tsp white pepper powder

For the garam masala

● 1 black cardamom
● 6-8 green cardamoms
● 1 piece mace
● 2 tsp cumin seeds
● 4-5 cloves
● 1 cinnamon
● 4-5 black peppercorns
● 6-7 dried rose petals


● To marinate the chicken, start off by making small cuts in the chicken drumsticks. Marinate the pieces with ginger garlic paste and white pepper for about 30 minutes.
●To prepare the garam masala, dry roast the garam masala ingredients and then grind them in a mortar and pestle or in a grinder.
● For the gravy, begin by heating a pan and then add in cream, onions, green chillies and cook till the onions are soft. Then add the milk along with marinated chicken and mix well.
● Next, add in green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala and a pinch of saffron. Let it simmer.
● Add salt and saute well, allowing it to cook for about 10 minutes.
● Once the chicken is done, garnish with chopped almonds and serve hot.

4. Kerala Chicken Roast

A crisp fried chicken recipe packed with flavour and texture, this easy-to-make dish brings out the authentic South Indian flavour with full flair. A family favourite as well as a party pleaser, this chicken dish goes exceptionally well with a variety of Indian breads and rice.

Serves: 4
Total cook time: 1 hour 10 minutes


● 1kg chicken

For the marination

● 1/4 tsp turmeric powder
● 1/4 tsp chilli powder
● 1/4 tsp coriander powder
● 1 tsp vinegar/lemon juice
● 5 garlic cloves
● 3-5 green chillies
● Salt to taste

For roasting

● 3 medium onions
● 1 large tomato, blanched and pureed
● 2 green chilies, slit
● 3 sprigs curry leaves
● 1/4 tsp garam masala powder
● 1/4 tsp pepper powder
● 1 lemon, juiced
● Oil as required


● Start by cleaning and cutting the chicken into medium sized pieces.
● Make a paste using all the ingredients listed for the marinade and rub the chicken pieces
well with the paste. Cover and keep aside for an hour.
● Next, cut the onions into very thin slices and fry in hot oil. Drain them and keep aside.
●Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned, but is cooked inside. Drain the pieces well and keep aside.
● In another pan, heat 2 tbsp of oil (the same oil that was used to fry the chicken can be used too as this will enhance the flavour). Add in the slit green chillies and curry leaves and saute for a minute.
● Add the tomato paste and continue to saute for another minute.
● Then, add in the marinated chicken pieces and roast until it’s dry. Make sure that all the chicken pieces are well coated with the tomato paste.
● Sprinkle in the garam masala and the pepper powder and mix well. Add salt and lemon juice and mix again. Finally, add in the fried onions and give the chicken pieces one last mix.
● Serve hot with rice or your choice of bread.

5. Chicken Chettinad

One of the most popular Indian chicken recipes, this dish is perfect for those who have a fiery palette. Chicken chunks are tossed in southern spices and with a rich, coconut taste, this recipe for Chicken Chettinad is one that needs to be tried out.

Serves: 5
Total cook time: 1 hour 20 minutes


  • 500g chicken
  • 75ml oil of choice
  • 150g onions
  • 100g tomatoes
  • 2g cinnamon sticks
  • 2g cloves
  • 2g cardamoms
  • 5g cumin
  • 2g curry leaves
  • 10g turmeric powder
  • 25g coriander leaves
  • Salt to taste
  • For the paste
  • 100g onions
  • 50g ginger
  • 50g garlic
  • 50g fennel seeds
  • 20g cumin seeds
  • 25g peppercorns
  • 10g red chillies
  • 100g coconut


● Begin by grinding the ingredients for the paste.
● Clean and cut the chicken into about 16 pieces and marinate the chicken well with the ground paste.
● Chop up the tomatoes, onions and coriander leaves.
● In a pan, heat oil and add the cinnamon, cardamom, cloves and cumin and saute well. Add in the chopped onions and curry leaves and saute until the onions are golden. Then, add the tomatoes and saute for a further five minutes.
●To this, add the marinated chicken pieces and the turmeric powder. Saute for about 10 minutes, sprinkling water at intervals.
● Add salt according to taste and more chili or pepper powder if required. Cover with a lid and cook until chicken is tender and cooked through.
● Garnish with coriander leaves and serve hot with steamed rice or parathas.

6. Spicy Tangy Kadhai Chicken

Bursting with a melange of flavours, this spicy, sour, sweet and tangy chicken dish is absolutely lip-smacking and can be served with breads, rotis or steamed rice and is sure to be a winner with your family and friends.

Serves: 6
Total cook time: 1 hour 15 minutes


● 1 whole chicken cut into 10 pieces

For the powder

  • 1 tbsp black peppercorns
  • 1 tbsp fennel
  • 1 cinnamon stick
  • For the marinade
  • 2 tsp oil
  • 2 tbsp spice paste
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • Salt to taste
  • 2 tsp turmeric powder
  • 2 tsp pepper-fennel powder
  • 3 1/2 tbsp tamarind extract
  • 1/2 juice of lemon
  • 1 tsp jaggery

For the spice paste

  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp ginger-garlic paste

For the stir fry

  • 1 tsp oil
  • 1 onion, diced
  • 1/2 red bell pepper, diced
  • 1 green chilli

Other ingredients

2 tsp oil, to sear the chicken
Spring onions with greens, to garnish
Ginger, julienned, to garnish
Lemon juice, to squeeze on top


● For the spice powder, dry roast the black peppercorns, fennel and cinnamon. Grind it in a mortar and pestle or in a grinder.
●Prepare the spice paste by mixing all the paste ingredients together.
● For the marinade, heat about 2 tsp of oil and add 2 tbsp of the spice paste. Saute and then turn off the heat. Add red chilli powder, coriander powder, salt, turmeric powder, pepper-fennel powder, tamarind extract, juice of 1/2 a lemon and jaggery.
● Coat the chicken pieces in the marinade well and keep aside for about 30 minutes.
● To prepare the stir fry, heat oil in a pan and add in the onions, bell peppers and green chilli. Saute for a couple of minutes and keep aside.
● The chicken dish is now ready to be put together. In a pan, heat oil and sear the marinated chicken evenly on both sides.
● Add in 1 to 1 1/2 cups water and mix well. Cover the pan and cook the chicken for about 25-30 minutes.
● Once the chicken is done, add the stir-fried vegetables and mix well.
● Garnish with chopped spring onions, julienned ginger and squeeze lemon juice over it.
● Serve hot with your choice of rottis, parathas or steamed rice.