a bowl of Rajastani chicken biryani

chicken biryani

This chicken biryani, or murgh biryani is delicately scented with rosewater and cardamom, with hot and spicy chicken pieces.

a bowl of butter chicken with rice

butter chicken

This is the classic Mughal butter chicken. Murgh makhani is not a curry, like restaurants serve, but is pieces of grilled or baked chicken coated in a sauce.

a bowl of dum pukht chicken

claypot chicken

Chicken, marinated overnight, then baked in a sealed pot. A favourite of the Raj, claypot chicken, or murgh dum pukht is a great entertaining dish because everything is done the night before.

a bowl of southern chicken korma

chicken korma – andhra style

A hotter and spicier chicken korma than the northern style. Kozhi kurma is from the Andhra region of south India. It features coconut milk rather than dairy products.

serving dish of chettinad pepper chicken

Chettinad chicken

Chettinad chicken, or milagu kozhi varuval, gets its heat largely from the black pepper,. It has a quite different flavour to dishes that predominantly use chilli for the heat.

a whole roast chicken

roast chicken

This whole roast chicken, murgh musallam, is very popular in the north and north-eastern parts of India. Another great example of Mughal cuisine, it is mildly spiced, with a thick and rich sauce based on yoghurt and tomato.

pieces of tandoori chicken

tandoori chicken

The classic North Indian tandoori chicken. Originally from Persia, it is not hot, but has a gentle and subtle spice background. Part of the flavour comes from the slightly charred outside of the chicken.

a serving bowl of chicken xacuti

chicken xacuti

xacuti is a unique dish from Goa. It is made with sesame seeds, poppy seeds and a lot of Kashmiri chillies. It is hot, fiery and delicious.

four chicken roti rolls on a platter

chicken kathi roll

From the street food vendors of Kolkatta comes this spiced chicken, wrapped in an egg soaked flatbread. Kathi rolls are quite possibly the world’s best snack.