Category Archives: North Indian Chicken Recipes

Cooked traditionally in plains of north India, these dishes are predominantly high in turmeric, red chilli and coriander seeds.
The typical thin curry flavor is the central theme, these recipes are good with “Roti”, a type of bread.

Chicken mushroom curry

2 lbs. chicken breasts, skinned, boned (can be substituted with lamb or shrimps)
3 cups cup mushroom, thinly sliced
1 tablespoon garlic, minced
1 tablespoon ginger, finely grated
5 dried whole red chilies
1 teaspoon fenugreek seeds
1 cup onions, finely chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
1 teaspoon turmeric
3 tablespoons clarified butter
1/2 cup heavy cream
1 cup broth or water
1 tablespoon lemon juice
2 tablespoons oil for marinating
1 tablespoon chopped for garnish
Salt and Pepper

In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.  Add chicken pieces to the marinade; mix well, cover, and let marinate for at least four hours. Grill the marinated chicken until cooked thoroughly; cut into 1-in cubes.
In a sauce pan, heat three tablespoons of clarified butter. Splitter fenugreek seeds and whole red chilies until dark.  Add onions, sauté on medium heat till light brown.  Add garlic, ginger, turmeric, cumin, curry powder and chili powder; fry for a minute or soAdd mushroom; sauté until slightly tender; add broth. Lower the heat, add salt and pepper, and let the mushroom mixture simmer for 10 min till it is reduced by half.  Add heavy cream; bring it to a boil and let simmer till the sauce-like consistency is achieved. Transfer grilled chicken strips to the mushroom sauce, stir well. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve hot with rice or roti (flat bread).


pic: Recipe source: nepalicooking

Dalle flavored chicken

  • 6 chicken breasts – flattened with a mallet
  • 125ml olive oil plus 3 tablespoons for browning the chicken
  • 4 onions finely chopped
  • 5 cloves garlic – finely chopped
  • 1 inch ginger – grated and chopped
  • 5 tomatoes finely chopped
  • 1 – 6 cherry chillies (Akhbare Dalley Khursani)
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 200g Cheddar cheese – grated
  • Salt to taste
  1. Pre-heat your oven to 200c (400f)
  2. Heat three tablespoons of olive oil in a large pan or wok.
  3. Place the flattened chicken breasts in the oil and brown on both sides. Set aside
  4. Pour the remaining oil into an oven proof pan.
  5. Throw in the onions and fry for about 15 minutes until they are soft and translucent.
  6. Add the the garlic, ginger and the dalleys and fry for another minute or so.
  7. Pour in the garam masala, curry powder, the chicken and enough water to just cover the chicken pieces.
  8. Sprinkle the grated cheese over the top and place in the oven for about 30 minutes or until the cheese is melted and nicely browned on top.
  9. Season with salt and pepper.

Recipe and image by