Agra Ginger Chicken
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes. This vibrant dish is designed to be accessible and fresh, with spinach and lime lifting the finished curry.
Indian
Discover · chicken
197 recipes
Tap a chip to add another filter, or use Clear all below.
Filters
Filter
Diet & speed
Culture
Jewish 4Muslim 3Hindu 0Lunar New Year 3Valentine's 2St. Patrick's 0Holi 0Passover 4Easter 0Shavuot 0Ramadan 2Eid al-Fitr 2Eid al-Adha 4Tu B'Av 3Rosh Hashanah 3Yom Kippur 2Sukkot 3Halloween 0Day of the Dead 2Diwali 0Hanukkah 0Kwanzaa 6
Course & method
Ingredients
Ajiaco
Chicken poaches with onion, garlic and herbs into a clean, golden broth. The first potato (sabanera, or floury maris piper) drops in to start; the small yellow papa criolla follows to break down and thicken; pastusa or red potatoes go in last to hold shape. Cobs of sweet corn cook in the same pot. Guascas, the dish's signature herb, adds at the very end. Each bowl tops with shredded chicken, avocado, capers and a generous spoon of cream; rice on the side.
Colombian
Andhra Chicken Curry
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli. A dry-roast of poppy seeds, sesame seeds, coconut, fennel, coriander and dried red chillies is ground with a splash of water into a coarse paste. The base is built with shallots, curry leaves and tomato; the chicken is browned in stages; and the masala paste is folded in for the long, gentle simmer. Tamarind and a curry-leaf temper finish.
Indian
Angry Bird
Simple tandoori-style chicken thighs marinated in yogurt and spices for tender, flavorful meat. Thighs or drumsticks work best; use mild paprika for color and flavor, or chilli powder for heat. Yogurt and lemon tenderize the meat, allowing spices to penetrate deeply.
Indian
Authentic Cajun Gumbo
The "everything" Louisiana gumbo, chicken thighs, andouille, lump crab and shrimp all in one pot, and the dish where the technique matters more than the recipe. The roux is the single defining step and the line between Cajun gumbo and every other stew on earth: a full cup of oil and a full cup of flour cooked at medium-low for around 30 minutes, stirred without stopping, until the colour goes from blond to peanut butter to milk chocolate to dark chocolate. That's not flavour theatre; the long-cooked roux produces a deeply nutty, slightly bitter, profoundly savoury base that thickens the gumbo and gives it the distinctive almost-charred note no shortcut can replicate. Around the roux: the Cajun "holy trinity" of onion, bell pepper and celery; filé powder (ground sassafras leaves) added off heat as a second thickener; okra adding a third (and contributing its own slight slip); plus the four proteins, each adding a different layer. Flavour is dark, smoky, herbaceous, and slightly briny from the seafood. Smell is the roux toasting. Not difficult on technique but tremendously demanding on patience and attention; 30 minutes of unbroken stirring is the gateway, and if you walk away or rush it the roux burns and you start over. A dish that runs deep through Cajun and Creole Louisiana, with origins in the French settlers, the Choctaw (who contributed filé), West Africans (who contributed okra), and Spanish colonial traditions of Louisiana from the 1700s onwards.
Cajun
Authentic Chicken Handi
A rich, ghee-laden chicken handi cooked in the traditional style, featuring tender chicken thighs simmered in a spiced tomato-onion base with yoghurt and cream. Named for the handi pot, this dish varies by chef but delivers deep, authentic flavors.
Indian
Authentic Jamaican Curry Chicken
Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras, lighter on cumin, and built on a technique called "burning the curry" that gives the dish its character. The technique is exactly what it sounds like, dry curry powder hits hot oil and is stirred for 30 seconds until it darkens from yellow to deep gold and smells like toasted spice. That move concentrates the flavours and removes any raw edge. The finished stew is bright yellow stained slightly orange, savoury and aromatic rather than searingly hot, with thyme and a whole pierced Scotch bonnet scenting the gravy without flooring it. Smell: bloomed curry powder, allspice, browned chicken fat. Not difficult, but requires confidence in the 30-second bloom (under-do it and the dish is flat; over-do it and you have to start over). A Sunday-dinner staple across Jamaica and the diaspora, served over white rice with the gravy spooned generously over.
Jamaican
Avgolemono
A whole chicken poaches in water with onion, carrot and celery, building broth and tender meat at the same time. Rice (or orzo) cooks in the strained broth. Eggs and lemon juice whisk together, get tempered with hot broth, then stir back into the soup off the heat. The eggs thicken the broth into a velvet finish.
Greek
Ayam Goreng (Malaysian Fried Chicken)
Bone-in chicken pieces are marinated with a freshly pounded spice paste of shallots, garlic, ginger, galangal, lemongrass and turmeric, then dipped in a thin egg and cornflour batter and shallow-fried until golden. The result is a deeply spiced, crackly-crusted fried chicken that picks up colour from the turmeric and depth from the toasted seeds. An overnight marinate is optional but rewards the wait.
Malaysian
b'Stilla
Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon). The shredded meat returns to a reduced sauce thickened with beaten eggs to make a soft set. Toasted almonds with sugar and cinnamon form a layer. Everything wraps in butter-brushed filo, baked golden, and dusted with icing sugar and cinnamon.
Moroccan
Bahamian Souse
The Bahamas' Saturday-morning hangover cure, the breakfast bowl that arrives steaming in fish shacks and family kitchens across the islands the morning after a wedding or a heavy Friday. You poach bone-in chicken pieces (legs or wings) in lightly salted water with onion, celery, allspice, bay and a whole goat pepper for an hour or so, until the meat falls easily from the bone and the broth has taken on the perfume of the spice. Potatoes go in for the last fifteen minutes so they cook through but hold their shape. Off the heat, you acidify the souse hard with the juice of four or five limes (the souse is meant to taste sharply citric, not gently lemony) and a final tweak of salt. Ladle into deep bowls with the goat pepper floated on top for whoever's brave, and serve with johnnycake or grits on the side to soak.
Bahamian
Bahamian Stew Chicken
A dark, brown-roux-thickened stew that sits closer to Louisiana gumbo than to Jamaican brown stew chicken, a tell of how strong the Gulf Coast crossover is in Bahamian cooking. The dark roux is the defining step: flour cooked in oil until it goes the colour of cocoa or dark caramel, building toasted-nut depth that the rest of the dish leans on. The flavour profile is layered savoury: thyme as the dominant herb, smoked paprika for smoke, allspice (in the seasoned salt) for Caribbean lift, a single Scotch bonnet for fruity heat, lime juice at the end to wake everything up. The vegetables make it a complete dish, sweet potato, cassava, carrot, corn-on-the-cob pieces and yellow plantain, all hearty and starchy, all picking up the dark sauce. Smell is roasted flour, thyme, and slow-cooked tomato. Not hard but not quick, the roux needs unbroken attention for 5-8 minutes to avoid burning, and the rest is patient stewing. A Sunday-lunch staple across the Bahamas, traditionally served with rice and Johnny Cake (a Bahamian cornbread), and the kind of dish where the leftovers on day two are arguably better than day one.
Bahamian
Baleadas
Soft flour tortillas, thicker than Mexican ones, are griddled until lightly blistered. While still warm, they're spread with hot refried beans, drizzled with mantequilla, sprinkled with salty crumbled cheese, then folded in half. Eaten in hand. Add-ons are layered before the fold. Done in 20 seconds at the stand.
Sides
Bánh Mì
A good bánh mì is mostly assembly. The bread should be light and crackly, the pâté smeared on thickly, the mayo generous, the meat layered cold and the herbs and pickles loaded right to the edges. A short blast in a hot oven is what crisps the loaf; the filling goes in straight after. Eat standing up over the sink.
Snacks
Big Plate Chicken
A dish that wears its multi-culture origin on its sleeve: chicken, potato and green pepper in a sweet-savoury soy-based braise (the Han Chinese influence), with star anise, Sichuan pepper, cumin and dried chilli (the Uyghur side), thickened by the starch from chunks of potato, ladled over flat hand-cut belt noodles. The sauce is the centrepiece. Browning sugar in oil before the chicken goes in builds a dark caramel that turns the whole braise a deep brick-red, and the soy underneath gives it weight; the Sichuan peppercorns add a mild numbness rather than dominating. Smell is rich, sweet, slightly spicy, with anise drifting through. Not difficult but not quick, 45 minutes once the prep is done, and the belt noodles are a small project on their own. Born in the 1980s in northern Xinjiang where a generation of Han Chinese migrants opened restaurants alongside the existing Uyghur food economy; the dish is the synthesis of those two traditions and is now the signature dish of Xinjiang cuisine, eaten across China and beyond.
Uyghur
Blackened Chicken
The Cajun classic invented by Paul Prudhomme in his New Orleans kitchen in the 1980s, the dish that put smoky char on the American restaurant menu for a decade. You build a bold spice mixture (paprika, garlic, onion, thyme, cayenne, salt and black pepper), dip butterflied chicken breasts in melted butter and press them firmly into the spice rub on both sides. Then they hit a screaming-hot cast-iron skillet for about three minutes per side, where the butter and spices char into a deep mahogany crust that locks the juices in and gives the chicken its defining smoky finish. The technique works equally well on fish (Prudhomme's original was redfish), pork or beef. Eaten sliced over a salad, layered in a sandwich with remoulade, or alongside dirty rice as a proper Cajun plate.
Cajun
Brown Stew Chicken
The Sunday-lunch counterpart to goat curry across Jamaica; not curry-driven but built on a deep mahogany gravy that gets its colour from caramelised brown sugar and a few teaspoons of bottled "browning sauce" (Grace is the canonical brand, a concentrated burnt-sugar syrup that's a kitchen staple in every Jamaican household). The chicken is bone-in, marinated overnight in a wet rub of onion, bell pepper, scallions, allspice, ginger and thyme, then browned hard and slow-braised until the meat slips off the bone. Flavour is savoury and slightly sweet with a deep thyme back-note and a whisper of Scotch bonnet heat from the whole pierced fruit in the pot. The gravy is what you actually want; thick, dark, sweet-savoury, glossy with rendered chicken fat, the kind of gravy you'd happily eat over plain rice as its own meal. Smell is browning sugar, thyme, and the unmistakable allspice signature. Patient cooking but easy: marinate the day before, then 30 minutes of active prep and 2 hours of unattended braise. The pairing with [[rice-and-peas]] is non-negotiable across Jamaican households.
Jamaican
Buffalo Chicken Stuffed Sweet Potatoes
A lighter remix of the classic Buffalo wings format: the same flavour trio (Frank's RedHot, chicken, blue cheese) without the deep-fryer and without the celery sticks. The sweet potato is the smart move, the natural sugar in a roasted sweet potato is exactly the right counter to Frank's sharp vinegar heat, where a plain baked Russet would just be neutral background. The blue cheese plays its usual cooling-funky role, providing salt and creaminess to bridge the sweet potato underneath and the fiery chicken on top. Three textures stacked: soft caramelised sweet potato flesh, juicy shredded chicken in sauce, cool crumbled blue cheese. Smell is roasted sweet potato hitting Frank's. Genuinely easy weeknight cooking, and even easier with the rotisserie-chicken shortcut: 10 minutes of active work, an hour of mostly-passive oven time. A modern American casual-dinner dish (no traditional roots; it emerged from food blogs and meal-prep culture in the 2010s), and one of the cleaner examples of remixing a bar food into a weeknight meal without losing the flavour identity.
American
Buldak
Boneless chicken thighs cube small; marinate for 1 hour in gochujang, gochugaru, soy, garlic, ginger, sugar and sesame oil. Pan-grill in a wide cast-iron skillet over medium-high until the sauce caramelises and the chicken is just cooked. Off heat, generous mozzarella scatters across the top; cover briefly or finish under a grill to melt. Top with sesame seeds and spring onions.
Korean
Bunjay-Style Curry Chicken
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its own juices until the gravy completely disappears and the spices coat the surface of the meat in a sticky, glaze-like crust. The flavour is concentrated rather than diluted; nothing's been thinned with water or coconut milk, so what you taste is bone-in chicken, rendered chicken fat, and toasted spice. The spice mix is the East Indian Trinidadian signature: turmeric for colour and earth, roasted geera (toasted cumin, ground) for nuttiness, anchar masala for tang, regular curry powder for breadth. The pan oil splits and separates around the chicken at the end, which is the visual cue you're looking for. Smell when the curry powder hits hot oil is deeply aromatic, almost incense-like. Not difficult but it requires attention during the cook-down phase; if you walk away the curry burns onto the bottom of the pan. A Trinidadian household staple, eaten across the country with white rice and dhal, and a clean example of how Indian indentured labourers' descendants in the Caribbean evolved a distinct curry tradition over 150 years.
Trinidadian