9 regional chicken dishes from across India

When it comes to non-vegetarian dishes, chicken is one of the most enjoyed meats around the country. And that's the reason, every state celebrates this meat with its regional flavours and enjoys with breads and rice dishes of the state. And even from the nutrition perspective, chicken is said to provide all nine essential amino acids in favorable proportions, making it a “complete” protein useful for maintaining and building lean body mass. A PMC study on different chicken parts and cooking methods states that protein and essential amino acid retention remains high (generally above about 80–90%), with roasted or steamed breast retaining particularly good protein and amino acid levels. Chicken is also said to be low on fat, rich in B vitamins and selenium, which makes it ideal for muscle recovery after workouts. Here we have curated a list of regional chicken dishes from across India that are worth a try.

It is very distinct from Mughlai versions and this Bihari delicacy uses mustard oil, ground garam masala, and curd, along with meat pieces in creating a spicy and tangy curry. It is often served with parboiled rice or sattu roti.

This dish is native to Chettinad region of Tamil Nadu, and refers to a fiery, aromatic classic made with marinated chicken cooked with roasted spices, black pepper, fennel, and coconut and a special chettinad masala. It is known for its bold, earthy flavour that goes well with appam and parotta.

This is one of the most famous chicken dishes popular in Delhi, Punjab, and some parts of Northern India. It is a creamy, mildly spiced, and rich in tomato-butter gravy, and is loved for its smooth texture and balanced sweetness that is best enjoyed with tandoori roti, naan, or even rumali roti.

It consists of deep-fried chicken that is marinated in ginger, lemon, red chiles, and a variety of other spices. This crisp on the outside, juicy inside dish is said to be created in Tamil Nadu by A. M. Buhari in 1965. Another theory says that the original dish was made with 65 hot chili peppers, as a testament of manliness.

It is a traditional chicken curry made with roasted coconut paste, curry leaves, and spices. It is thick, nutty, and intensely flavourful and is cooked in coconut oil with tender chicken pieces that goes well with steamed rice, appam, or Kerala parotta. (Image: Instagram/biryani_bakes)

It is a light, comforting home-style curry featuring potatoes, mustard oil, tomatoes, chicken pieces and a warm mix of basic spices like turmeric, cumin, and coriander. It is ideally served with steamed rice.

This one is celebrated in parts of Karnataka and Goa and is a semi-dry preparation with grated coconut, tamarind, and Byadgi chillies and chicken pieces. It is finished with coconut oil and curry leaves tempering and pairs well with neer dosa, rice roti, or simple steamed rice.

This is a version of traditional Rogan Josh, where chicken is simmered with Kashmiri red chilli, fennel powder, ginger, and yoghurt. Traditionally cooked without onions or tomatoes, its signature colour comes from chillies and the slow-cooked oil, called rogan and goes well with Kashmir breads.

This Andhra curry is rustic and uses spices like red chillies, coriander seeds, cumin, poppy seeds, and coconut or sesame. Finished with curry leaves and a hint of ghee, Kodi Kura pairs beautifully with hot rice, jowar rotte, or dosa. (Image: Instagram/cookwithnabeela)