15 Chicken Recipes | Simple Ideas For Chicken Recipes Using Simple Ingredients

Simple ideas for Chicken Recipes

15 Recipes

01. Chicken 65 (Gravy)

Chicken 65 is one of the popular dishes of South Indian cuisine. Chicken 65 is a spicy, deep fried tasty chicken delicacy, originated in Chennai, India. It was first introduced in 1965 by the Buhari Hotel Restaurant in Chennai. READ MORE...

02. Sweet and Sour Chicken

If you are searching for a different yet simple but tasty chicken recipe, then you have come to the right place. Check this sweet and sour chicken recipe by Ija Mihirayan. Jaggery for sweet and tamarind for sour. The combination of these two ingredients gives a very good and unique taste to the chicken recipe. READ MORE...

03. Curd Chicken Curry

Adding curd to meat or chicken is very common in many cuisines. Curd chicken curry/ Doi chicken/ Dahi chicken is a simple chicken curry recipe cooked with curd. The tangy flavour of curd makes the gravy very unique and delicious. This is usually served as a main course . The tangy, spicy and creamy flavourful curd chicken curry recipe can be best enjoyed with roti , naan or pulao. READ MORE...

04. Chicken curry with Coconut Milk

Coconut milk is one of the healthiest food on earth. Coconut milk has become a highlight in south Indian cuisines as coconut is largely available there. Coconut milk is a good dairy free alternative which can be used in making many curry dishes. Chicken with coconut milk is a simple chicken curry recipe cooked in coconut milk. READ MORE...

05. Chicken with Spinach

Chicken with spinach curry or Chicken saag is a classic Indian chicken curry recipe cooked with spinach. Spinach is an excellent source of many vitamins and iron. So this recipe is full of flavor as well as nutrients. READ MORE...

06. Masala Chicken

Try this spicy chicken curry cooked with everyday Indian spices and serve with steamed rice or roti. READ MORE...

07. Simple Chicken Curry

This is a very simple chicken curry recipe which I often cook at home. My kids love this chicken curry. Anybody can cook this chicken curry because very few ingredients are required and very easy to cook. READ MORE...

08. Chicken with Raw Banana and Black Pepper

Try this simple Chicken curry recipe with raw banana and black pepper . An Assamese style chicken curry recipe I often cook in rainy days. READ MORE...

09. Naga Style Chicken with Bamboo Shoots

Nagaland people preferred boil food much. Bamboo shoot is an important ingredient of Nagaland cuisine. It is used in both fermented or dried form. This chicken recipe is oil free and no powdered spices are used in this recipe. READ MORE...

10. Chicken with Poppy Seeds

Chicken with poppy seeds or Posto chicken or Khus khus chicken is a tasty chicken curry recipe of Bengali cuisine. Adding poppy seeds or pasto makes the gravy very rich. This can be served as a side dish with rice or roti. READ MORE...

11. Chicken with Rice Flour and Dry Bamboo Shoots

Rice flour is traditionally used in making different curries by various indigenous tribes of Assam. Bamboo shoots is again used hugely among these various tribes. Fermented and grated bamboo shoots are dried on sun and stored for later use. This chicken curry recipe is very easy to prepare and can also be eaten like a stew. READ MORE...

12. Butter Chicken

Butter chicken is a delicious chicken recipe where chicken is cooked in a tomato based sauce. Chicken is first marinated with curd, lemon juice and some Indian spices. Thereafter chicken is cooked in oven, grilled or pan-fried. After that dipped into a tomato based smooth sauce where butter is added. READ MORE...

13. Dhaba Style Chicken

Dhaba style chicken curry means chicken curry that is served in dhabas. Dhabas are the road sides restaurants specially that are on highways in the Indian subcontinent. These dhabas serve like truck stops or long journey bus stops where truck and bus drivers and also the long journey passengers used to take their meals during the journey. These dhabas generally serve local cuisine. READ MORE...

14. Chicken with Curry Leaves

Curry leaves are the leaves of curry plant and are often used in Indian cuisines . Curry leaves are extremely aromatic and are available throughout the year. These leaves also contains many nutritional value as these leaves provide vitamin A, vitamin B, proteins, carbohydrates, amino acids, fiber, calcium etc. READ MORE...

15. Chicken Noodle and Dumpling Soup

This chicken noodle and dumpling soup is my kids favorite. As they don't like much veggies, I made it simple by adding only chicken pieces. But if you like, you can add carrot, spinach, broccoli etc. READ MORE...

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List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name. Assamese name = English name Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভে...

Pork with mustard greens (Lai xaak)

Mustard green is a green leafy vegetable. I love its taste. Its little bitter but it taste good once cooked. Many recipes can be made with this beautiful green leafy vegetable. Fish with mustard greens , mustard greens stir fry, mustard green raw chutney, boiled mustard greens are some of the mustard greens recipes. Pork with mustard greens is a very special recipe of Assam . Use full grown mature and soft mustard green leaves only. This recipe is very simple and very less spices are used. Assamese cuisine is in fact less spicy compared to other Indian cuisines. Pork with mustard greens is served as a side dish with rice. Assam is a rice eating state and Assamese generally eat rice at lunch and dinner. So this pork recipe can be served at lunch and dinner with steamed rice. But some people don't like to have leafy vegetables at night. So for them serve at lunch only. Pork with mustard greens (Lai xaak) ...

Fish Curry with Ul Kobi (Kohlrabi)

Fish Curry with Ul Kobi (Kohlrabi) is a simple yet delicious fish curry recipe for those who love Kohlrabi. When I was a kid I didn't liked the taste of kohlrabi and yes of course my kids don't like it either. As I grew up I developed the taste and now kohlrabi is one of my favorite vegetable. Ul Kobi or Kohlrabi is a root like vegetable but actually related to cabbage family is a versatile vegetable that can be added in salad, fish curry, meat curry etc. Kohlrabi has a cabbage like smell and taste like broccoli stems. It has lots of health benefits. Fish Curry with Ul Kobi (Kohlrabi) 📎 Course : Main Course 📎Cuisine : Indian 🔪Preparation Time : 15 minutes ♨Cooking Time : 30 minutes 🕞Total : 45 minutes 🍴Servings : 2 INGREDIENTS: 1 whole Kohlrabi 1 potato 1 tomato, chopped 4 pieces of fish (any) 1/2 tbsp ginger garlic paste 1/2 tsp panch phoron 1/2 +1/2 tsp turmeric powder...

Chicken With Mustard Greens | Lai Xaakor logot Kukurar mankho

Pork with mustard greens is a very popular recipe many of you may have tried but have you tried chicken with mustard greens . Mustard greens in Assamese is called Lai xaak and chicken in Assamese is called Kukurar mankho . So the recipe in Assamese is called lai xaakor logot kukurar mankho The recipe is actually very simple. Use fully grown and mature mustard green leaves for better taste. It will be more delicious if you use chicken pieces with its skin and fat. So let's directly go to the recipe. Chicken with Mustard Greens 📎 Course : Main course 📎Cuisine : Indian (Assamese) 🔪Preparation Time : 15 minutes ♨Cooking Time : 25 minutes 🕞Total : 40 minutes 🍴Servings : 2 INGREDIENTS: 500 gms chicken cut into small pieces 6-7 big mature leaves of mustard greens 2-3 green chillies, chopped 1 tomato roughly chopped 1/2 tbsp ginger-garlic paste 1 onion, chopped 1/2 tsp turmeric 2 tbsp mustard ...

How to cook Sticky Rice in a pressure cooker (without soaking for hours)

sticky rice cooked sticky rice Sticky rice or bora saul is a part of Assamese cuisine . Sticky rice is basically used in making different snacks (pithas) during Bihu festivities. I like to eat sticky rice in breakfast. Sticky rice is served with milk, cream, yogurt and jaggery. But I like to eat sticky rice with vegetables (Sabji). Cooking sticky rice is very easy. I used to cook sticky rice in pressure cooker. No need to soak for hours. Here is the step by step procedure of making sticky rice. INGREDIENTS : 2 cups of sticky rice 2 cups of water 1 tbsp cooking oil METHOD: Step1 : Take two cups of sticky rice in a large bowl. Step 2 : Rinse sticky rice under running water. Step 3 : In a pressure cooker pan pour the sticky rice. Add 2 cups of water. Step 4 : Add 1 tbsp cooking oil. Step 5 : Close the lid of the cooker. In law heat cook for 1 whis...

Iron-Rich fish curry with spinach

Every second woman in India is anemic. Anemia is a disease caused due to lack of iron in diet. So we should include iron-riched food in our everyday diet. The symptoms of iron deficiency are of ofen feeling tired, pale skin, hair fall, easily breakable nails etc. Anemia or iron deficiency reduces working capacity of an women. So we should always include iron riched food for a balance diet. Spinach is one of the richest source of iron. So as the fish is also a great source of iron. Here I am sharing two fish curries with spinach. The procedure of making these fish curries are almost same. In one fish curry I am using modhuxuleng and in the other tomato. Modhulxulend or polygonum microcephalum is a green leafy vegetable found in Assam. It's taste is sour and is used to make fish curry and chutney. If this vegetable is not availa...

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names. Assamese Name = English Name Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name : Zizyphus jujuba) Modhuri (মধুৰী) = Guava Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim ...

List of Spices(মচলা) with their English and Assamese names

Here is a list of 25 spices (মচলা) with their English and Assamese names. Assamese name = English name Ada (আদা) = Ginger (Scientific name : Zingiber officinale) Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum) Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa) Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum) Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum) Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder Hukan jolokia (শুকান জলকীয়া) = Dry chilli Kola nimokh (কলা নিমখ) = Black salt Long (লং) = Clove ( Scientific name : Syzygium aromaticum) Dalsini (দালচিনি) = Cinnamon Elaichi (ইলাচী) = Cardamom Kala jeera (ক'লা জিৰা) = Black cumin Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare) Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric Tejpat (তেজপাত) = Bay leaf Jaluk (জালুক) ...

The Art of Cooking “Khar” – Assam’s Signature Dish

Khar is a traditional Assamese dish made with an alkaline extract from burnt banana peel (bhim kol). It’s a unique culinary practice that balances flavour and wellness — representing the earthy simplicity of Assam’s food culture . If Assamese cuisine had a heartbeat, it would be khar. More than just a dish, khar is a technique, a flavour, and a tradition that has shaped Assamese food for generations. Cooked in almost every household, from the Brahmaputra plains to the hilly villages, khar captures Assam’s philosophy of simple, earthy, and nourishing food. Let’s dive into the art of cooking khar — how it’s made, why it’s special, and what it says about Assam’s timeless relationship with nature. What is Khar? Khar is both an ingredient and a category of dishes unique to Assamese cuisine. It’s made using the alkaline extract of burnt banana peel — usually from the indigenous variety called bhim kol (a large plantain). The extract, called kol khar , acts as a natural cleanser and sof...

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Preparation for making ghost chilli pickle Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour. It turns red only when ripened. This ripened ghost chilli in the first bite gives an intense sweet chilli flavor. The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes. Bhoot jolokia Don't touch ghost chilli with bare hands after cutting. But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly. She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try thi...

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