7 Delicious Chicken Recipes in Urdu

Welcome to our delightful culinary journey as we explore seven scrumptious chicken recipes that'll transform your regular meals into festive feasts. Whether you're cooking for a family gathering, a special occasion, or just in the mood for some experimental cooking, these Urdu-inspired chicken dishes promise to be both simple to prepare and packed with rich flavors.

Butter Chicken (Murgh Makhani)

Ingredients:

• 800g chicken, cut into pieces
• 1 cup yogurt
• 2 tbsp tandoori masala
• 1 tbsp ginger garlic paste
• 1 lemon’s juice
• 4 tbsp butter
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 tsp chili powder
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 1 cup cream
• Salt to taste
• Coriander for garnish

Instructions:

1. Marinate the chicken with yogurt, tandoori masala, ginger garlic paste, and lemon juice for at least an hour.
2. Heat butter and oil in a pan, add onions, and sauté until they become translucent.
3. Add tomato puree, salt, chili powder, turmeric, and garam masala. Cook until the oil begins to separate from the spices.
4. Introduce the marinated chicken to the pan. Cook until nearly done.
5. Reduce heat, pour in the cream, and stir gently.
6. Garnish with coriander and serve with rice or naan.

🔔 Note: If you prefer a deeper flavor, marinate the chicken overnight in the fridge.

Chicken Biryani (Pakki Murgh Ki Biryani)

Ingredients:

• 500g basmati rice
• 1 kg chicken, cut into pieces
• 2 large onions, sliced
• 2 tbsp ginger garlic paste
• 2 tomatoes, chopped
• 1 cup yogurt
• Whole spices (cinnamon, cardamoms, cloves)
• 1 tsp red chili powder
• 2 tsp biryani masala
• Saffron strands, soaked in warm milk
• Ghee or oil for cooking
• Mint and coriander leaves
• Lemon slices and fried onions for garnish

Instructions:

1. Boil rice with whole spices until it’s 70% cooked, then drain.
2. In a pan, heat ghee or oil, add sliced onions and cook until golden.
3. Add ginger garlic paste, cook until the raw smell disappears. Then mix in tomatoes and spices.
4. Incorporate the chicken with yogurt, cook until it’s tender.
5. Layer this chicken mixture with the half-cooked rice in a deep pot, garnish with mint, coriander, lemon, and fried onions.
6. Place on low heat or bake for the ‘dum’ process, allowing the flavors to meld.

🌟 Note: For a richer taste, you can add a few drops of kewra (screw pine water) before cooking the biryani.

Chicken Karahi (Lahori Chicken Karahi)

Ingredients:

• 1 kg chicken, cut into small pieces
• 4 large tomatoes, diced
• 1 tbsp ginger, julienne
• 1 tbsp garlic, minced
• 3-4 green chilies, chopped
• 2 tbsp butter or ghee
• 1 tsp crushed red chili
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp roasted cumin
• 1 cup cream (optional for richness)
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Heat butter or ghee in a karahi (wok), add garlic and ginger. Sauté until golden.
2. Add the diced tomatoes and cook down to a thick paste.
3. Stir in the spices - chili, turmeric, coriander powder, and cumin.
4. Add chicken, cook on high heat until the water dries out, then reduce heat to cook further.
5. Add green chilies and cook for 10-15 more minutes.
6. If using, add cream, stir well. Garnish with fresh coriander before serving.

🍅 Note: Authentic Karahi does not contain cream, but some prefer the richness it adds.

Chicken Pulao (Murgh Pulao)

Ingredients:

• 750g basmati rice
• 500g chicken, cut into small pieces
• 2 large onions, thinly sliced
• 3 tomatoes, chopped
• 2 tbsp ginger garlic paste
• Whole spices (cinnamon, cardamoms, cloves, black pepper, bay leaf)
• 1 tsp cumin seeds
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• ¹⁄₂ cup yogurt
• Oil or ghee for cooking
• Fresh coriander, mint leaves, and fried onions for garnish

Instructions:

1. Heat oil or ghee in a large pot, add sliced onions, and fry until brown.
2. Add whole spices and cumin seeds. Follow with ginger garlic paste and cook until aromatic.
3. Add tomatoes, red chili, and coriander powder, cook until the tomatoes soften.
4. Stir in the chicken and yogurt, cook until the chicken changes color.
5. Add water and bring to a boil. Introduce washed rice, adjust salt, and cook until water is mostly absorbed.
6. Once cooked, fluff the rice, cover, and let it steam for 10 minutes. Garnish before serving.

🌱 Note: A sprinkle of lemon juice can enhance the flavors of pulao significantly.

Chicken Tikka

Ingredients:

• 1 kg chicken (preferably thigh or breast), cut into chunks
• 1 cup yogurt
• 2 tbsp tandoori masala
• 1 tbsp ginger garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp lemon juice
• Salt to taste
• 1 tbsp vegetable oil
• Wooden skewers, soaked in water
• Coal for smoking (optional)

Instructions:

1. Mix all ingredients except chicken to make the marinade. Marinate the chicken for at least 4 hours or overnight for best results.
2. Skewer the marinated chicken pieces, grill or bake until fully cooked, turning occasionally to get even color.
3. For a smoky flavor, heat a piece of coal until red-hot, place in a small bowl on top of the chicken, add a bit of oil to generate smoke, cover quickly, and let it sit for a few minutes before serving.

🔥 Note: If you don't have a grill, a preheated oven at 220°C will do just as well.

Chicken Handi (Dahi Bhuna Murgh)

Ingredients:

• 1 kg chicken, cut into 8-10 pieces
• 1 cup thick yogurt
• 2 tbsp ginger garlic paste
• 2 large onions, sliced
• 4 tomatoes, pureed
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp turmeric
• 2 tbsp red chili powder
• 1 tsp garam masala
• Oil for cooking
• Fresh coriander for garnish

Instructions:

1. Marinate chicken in yogurt, ginger garlic paste, salt, and turmeric for at least 30 minutes.
2. Heat oil in a handi (clay pot), fry onions until golden.
3. Add pureed tomatoes, spices, and cook down until the oil separates from the mixture.
4. Add the marinated chicken with its marinade, cook on medium heat until tender.
5. Sprinkle garam masala, garnish with coriander. Serve hot.

🌶 Note: For a spicier version, increase the red chili powder or add fresh green chilies.

Chicken Malai Tikka

Ingredients:

• 500g chicken breasts, cut into 1-inch pieces
• 1 cup heavy cream
• 2 tbsp melted butter
• 1 tbsp ginger garlic paste
• 1 tsp ground pepper
• 1 tsp cardamom powder
• 1 tsp cumin powder
• Juice from half a lemon
• Salt to taste
• Skewers

Instructions:

1. Marinate the chicken with cream, butter, ginger garlic paste, and all spices for a minimum of 6 hours.
2. Thread the marinated chicken onto skewers.
3. Bake or grill until cooked, basting occasionally with the remaining marinade.

🥛 Note: This dish is best enjoyed hot, fresh from the grill.

These seven delectable chicken recipes offer a taste of Urdu cuisine at its finest, showcasing the diversity of flavors from savory biryani to creamy chicken tikka. Each dish can be easily adapted to suit your taste, making your kitchen a playground for culinary delight. With these recipes in your repertoire, you're well on your way to impressing your family and friends with authentic, rich flavors that speak to the heart of South Asian cooking.

Can I use boneless chicken for these recipes?

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Yes, you can use boneless chicken for most of these recipes, except perhaps for Karahi or Handi where bone-in pieces are traditional to enhance flavor. Adjust cooking time accordingly as boneless chicken cooks faster.

Are these recipes spicy?

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The spiciness can be adjusted to your preference. Some recipes like Chicken Karahi and Chicken Handi are traditionally spicy, but you can reduce or increase the chili content as per your taste.

Can these dishes be prepared in advance?

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Yes, several of these dishes, like biryani or karahi, can be prepared in advance. They often taste even better the next day. However, Chicken Tikka or Malai Tikka should be served fresh for the best texture and taste.