Indian Chicken Recipe: Best Ways to Cook Chicken Tikka, Tandoori, and More

When you think of an Indian chicken recipe, a category of dishes centered around marinated, spiced, and grilled or cooked chicken, deeply rooted in regional Indian cooking traditions. Also known as chicken curry or tandoori chicken, it’s the backbone of home kitchens and restaurants across India. It’s not just one dish—it’s a whole family of flavors, each with its own story. Whether it’s the smoky char of chicken tikka, boneless chicken pieces marinated in yogurt and spices, then grilled in a tandoor or oven, or the rich, creamy tandoori chicken, whole or half chicken coated in red spice paste and slow-roasted for deep flavor, every version tells you something about the region it came from.

What makes these recipes work isn’t just the chicken—it’s the spice blend. Indian spices, a core collection including turmeric, cumin, coriander, garam masala, and chili powder, layered to build complexity without overwhelming are the secret. You don’t need exotic ingredients. Most of them sit in your pantry already. The trick is knowing when to add them—when to toast them, when to stir them into yogurt, when to let them sit overnight. A good Indian chicken recipe lets the spices breathe. It’s not about heat. It’s about balance. And it’s why a simple chicken curry from a Mumbai home tastes different from one in Punjab, even if they use the same spices.

These dishes aren’t just meals—they’re experiences. You eat chicken tikka with mint chutney and onions, tearing into it with your hands. You sip tandoori chicken with a cold lassi, the yogurt cooling the smoke. You ladle curry over steaming rice or wrap it in warm roti. And yes, some people even argue whether biryani counts as an Indian chicken recipe—because the chicken isn’t the star, it’s the rice. But that’s the beauty of it. There’s no single rule. The only thing that matters is that it tastes real.

Below, you’ll find real recipes and clear explanations from people who cook these dishes every day. No fluff. No confusing terms. Just what works: how to get tender chicken, how to fix a bland curry, why your marinade didn’t stick, and which spices make the biggest difference. You’ll learn why chicken tikka and tandoori chicken aren’t the same, how to make a curry that doesn’t taste like powder, and what to do if you don’t have a tandoor. These aren’t fancy restaurant tricks. They’re the shortcuts and fixes used in homes across India—and they’ll work in your kitchen too.