If you’re a chicken lover like us, you’ll not regret reading this blog. Have you ever wondered how many types of chicken dishes actually exist? Well, there are infinite ways to cook a chicken dish, today we have picked some of the authentic ways of cooking a chicken dish from different regions of India. Ready to read the recipes of the chicken lane?
Northern Region Recipes
Anardana Chicken:
Preparing this dish with Pomegranate Seeds is a speciality of Himachal Pradesh. The seeds give it an amazing tangy flavour which leaves a great aftertaste. The pomegranate seeds also add a pinkish colour to your chicken dish. You can enjoy this dish with Rice or Naan.
Chicken is marinated with pomegranate seeds powder yoghurt and later cooked in Ghee with spices to give it that flavourful tangy taste as well as a little spicy touch.
Above all the dish tastes amazing.
Bharwan Chicken Pasanda:
Famous since the Mughals, this dish has been in the recipe books from a long time. Because of its authentic mughal flavors which is famous in Uttar Pradesh. The courtyards loved this dish in the Mughal Era.
Cooked with the prime parts of the chicken and along with onions that have been caramelized. Mushy tomatoes are added in the cooking process, which is joined with Yogurt later.
Eastern Region Recipes
Mishmi Chambai:
Mishmi Chambai is a dish for tribals of the Mishmi Tribe in Arunachal Pradesh. The dish is prepared with locally grown Mishmi Sticky Rice. The rice is later mixed with roasted and ground sesame seeds and ginger paste. It is usually a Rice and Chicken dish but locals have started using Pork, Beef, and Dry Fish as well to give this dish their own touch.
Cooking chicken in open fire and boiling it with ingredients like Bamboo Shoot, ginger, garlic and local coriander that is Shasung Bala are part of preparation of the dish.
Yen thongba:
Yen Thonga is the most common chicken curry recipe in Manipur. They prepare this dish from locally available ingredients. The consumption of this dish is usually in Winters because of its hot nature. The more spice you put the more you would enjoy the dish in winters. It’s cooked along with spices and potatoes are also added later.
Panch Phoran Tarkari:
Panch Phoran Tarkari comes from Mizoram and cooking it with pumpkins, potatoes for the Vegetarian population and for the non-vegetarians you can use Chicken. Just like the name suggests, panch phoran spices take over the dish.
For those who don’t know, panch phoran is a mix of spices like Fenugreek, Fennel Seeds, Nigella Seeds, Mustard and Cumin Seeds. These spices are the ones that make this dish flavourful and also gives it a great aroma.
Wungwut Ngam:
Originating from Arunachal Pradesh the dish is also called “chicken with rice flour”. Roasted rice is ground to a fine powder but you can also dry roast the rice powder for a quick hack.
Its a very light on the stomach recipe and is best enjoyed in the winters. The roasted rice powder gives it a crunchy exterior and it is meant to be served hot.
Doo Kappa:
This dish used to be a side dish but has made its way into the main course menu. Made with the leftover chicken pieces, like liver, gizzards, neck and such, this dish comes from the parts of Meghalaya.
A lots of green chillies go in preparing this dish, so if you are not a chilly fan then you would not enjoy it as much as the chilly lovers.
Chicken Rezala:
Chicken Rezala comes from parts of Kolkata, this dish also has a Mughalia origin. The colour of the chicken gravy is white, unlike other chicken recipes. Maintaining perfect balance is the key. It’s not too sweet or sour or spicy, which means that it can be enjoyed by everyone.
Southern Region Recipes
Nadan Kozhi Curry:
Nadan kozhi curry is a Kerala style of authentic chicken curry, naadan means local/native and kozhi means chicken.
The curry is prepared with slightly roasted spices that are blended together and gently simmered in coconut milk which gives a unique taste. this varies with a taste of people that if they want to use coconut milk.
Chettinad Chicken:
Origin of the classic Chettinad chicken is from Chettinad region of Tamil Nadu. It is one of the best chicken you would want to taste.
Cooking of chettinad chicken is through marinating chicken in yoghurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, groundnuts, onions, garlic and gingelly oil.
Bamboo Chicken:
Bamboo chicken is an oil free and nutrient rich dish, a traditional tribal cuisine of Araku vallley of andhra pradesh. This chicken dish prepared by stuffing the chicken in the bamboo shoot and then cooked on charcoal. It tastes as fancy as it sounds and definitely worth drooling for.
Apart from Bamboo chicken naatu kodi pulusu and gongura chicken are specialities of the state at different regions.
Hyderabadi Chicken Haleem:
Hyderabad chicken haleem is an authentic dish, famously found in the city of hyderabad, telangana.
This is a stew of chicken, lentils and mashed wheat made into a thick paste. It is originally an Arabic dish and came to the Hyderabad State during the rule of the Nizams. Native traditional spices helped in making unique Hyderabadi haleem taste, which became popular among Hyderabadis by the 19th century.
Haleem is an all-time favourite for native Hyderabadis, a high demand dish during the month of Ramadan.
Chicken dum biryani, telangana chicken, chicken pickle are the other highlights of the state.
Western Region Recipes
Korri Gassi:
Korri gassi is a traditional chicken curry with origins from coastal region of Karnataka, In tulu language, Korri means chicken and gassi means curry. In the authentic recipe, the curry is full of flavours, coconut and tamarind which are the main ingredients of the curry.
Rajasthani Laal Maas:
Laal maas red meat is a meat curry from Rajasthan, India. Preparing it, takes yoghurt and hot spices sauce such as red Mathania chillies. This dish typically is very hot, spicy and rich in garlic, the thick gravy.
Traditionally, laal maas was made with wild meat (jungle maas), such as boar or deer and chillies were used to veil the wild odour of the meat. Now spicy flavour are the same but tender meat is usage.
Vindaloo/ Vindalho:
Vindaloo is a standard authentic dish of Goan cuisine derived from the Portuguese, is a dish of meat, marinated in wine and garlic. Local Goans cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It evolved into the localized and easy-to-pronounce dish “vindaloo”.
Saoji Chicken:
Saoji chicken is a an age-old dish with origins from a saoji community of maharashtra which is unique with taste that is hot and spicy made with range of masalas.
It includes dry and wet masala and different types of seed and nuts to make the curry. spices differ from family to family in Maharashtra according to their preferences.
These were some of the recipes we would love to try from across India. You should try these out as well!
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