This chicken biryani, or murgh biryani is delicately scented with rosewater and cardamom, with hot and spicy chicken pieces.
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.
Chicken, marinated overnight, then simply baked in a sealed pot. A favourite of the Raj, murgh dum pukht is easy to prepare, as everything goes into the pot for overnight marination and then the pot is placed into the oven to cook.
This murgh kurma is the definitive Mughal recipe - a mildly spiced, delicate and elegant dish.
A hotter and spicier chicken korma than the norther style. Kozhi kurma is from the Andhra region of south India.
Chettinad chicken, or milagu kozhi varuval, gets its heat largely from the black pepper, and has a quite different flavour to dishes that predominantly use chilli for the heat. This is typical of dishes from this region.
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.
The classic North Indian dish. 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.
This dish, shakuti, is a unique preparation from Goa. It is made with sesame seeds, poppy seeds and a lot of Kashmiri chillies. It is hot, fiery and delicious.
From the street food vendors of Kolkatta comes this spiced chicken, wrapped in an egg soaked flatbread. Kolkatta kebabs are quite possibly the world's best snack.