Chicken Recipes

A rustic, robust 'hunter-style' chicken braise, cooked with tomatoes, onions, herbs, and wine. A staple of countryside Italian cooking.

A delicate, aromatic rabbit stew from the Italian Riviera, flavored with pine nuts, Taggiasca olives, white wine, and fresh thyme.

The classic Sunday family dinner. A whole chicken roasted over potatoes, heavily seasoned with rosemary, garlic, and lemon, resulting in crispy skin and schmaltz-soaked potatoes.

The universally loved Italian chicken cutlet. Thinly pounded chicken breast, breaded in seasoned crumbs and pan-fried until golden and crispy.

A grand Northern Italian feast. Various cuts of beef, veal, and sausage slowly simmered in an aromatic broth, served with punchy, vibrant sauces like salsa verde.

Rome's answer to Arancini. Oblong croquettes of tomato and meat risotto, stuffed with mozzarella that strings out like a telephone cord when pulled apart.

The essential Tuscan starter. A robust, deeply savory, and slightly sweet chicken liver paté spread thickly over unsalted Tuscan bread.

A masterpiece of the Marche region. Giant green Ascolana olives, carefully pitted, stuffed with a rich three-meat filling, breaded, and deep-fried.

A vibrant, aromatic, and spicy coconut curry packed with tender chicken, bamboo shoots, and fresh basil.

The quintessential Sri Lankan meal — fluffy white rice served with a colorful and aromatic spread of curries, sambols, and papadum on a vibrant banana leaf.

A deeply aromatic and richly spiced Sri Lankan chicken curry, slow-cooked with roasted curry powder, coconut milk, and fragrant spices — one of the most celebrated dishes in Sri Lankan cuisine.

A legendary Dutch Burgher-influenced Sri Lankan feast — rice cooked in stock, bundled with multiple curries, sambol, and a fried brinjal inside a banana leaf parcel and steamed until perfectly melded together.

A fiery, sticky, sweet-and-spicy Sri Lankan stir-fry of crispy fried chicken pieces tossed with capsicum, onion, tomatoes, and a bold chili sauce — a wildly popular party and restaurant dish.

Flaky, buttery puff pastry squares folded over a savory, spiced minced chicken and leek filling. A bakery favorite.

A rectangular, pan-fried packet made of thin, stretchy godamba roti dough, heavily stuffed with a spicy chicken and potato curry mixture.

A staple Sri Lankan bakery snack: a savory chicken sausage enveloped in a soft, slightly sweet bread dough and baked until golden.

The world-famous Murgh Makhani. Tender chicken pieces marinated in yogurt and spices, charred, and then simmered in a rich, buttery, creamy tomato sauce.

The crown jewel of Indian cuisine. An incredibly aromatic, slow-cooked layered dish of basmati rice, marinated chicken, saffron, and fried onions.

The world-renowned curry featuring roasted chunks of chicken enveloped in a deeply spiced, vibrant, and creamy tomato-coriander sauce.

A fiery, incredibly aromatic chicken curry from Tamil Nadu, famous for its complex paste of freshly roasted whole spices and coconut.

A royal Mughlai dish featuring chicken braised in an ultra-rich, mildly spiced sauce made of yogurt, nuts, and caramelized onions.

A robust, highly spiced, and comforting dry curry made with minced meat (usually lamb or mutton) and sweet green peas.

A robust and intensely flavorful chicken curry cooked with double the amount of onions added at two different stages.

A wildly popular, rustic, wok-tossed chicken curry characterized by its thick, spicy tomato base and chunks of crunchy bell peppers.

The globally adored classic—smoky, tandoor-roasted chicken pieces simmered in a velvety, sweet, and tangy tomato-butter gravy.

Char-grilled, fiercely marinated chicken chunks (Tikka) enveloped in a thick, spiced, and creamy tomato-onion sauce.

A famously fiery, deeply aromatic South Indian chicken curry made with a freshly roasted paste of coconut, black pepper, and stone flower.

A decadent, mild chicken curry flavored with earthy fresh fenugreek leaves and finished with rich cream.

The king of Chinese comfort food. A silky, slow-cooked rice porridge flavored with savory marinated pork and the unique, creamy umami of century eggs.

A dim sum favorite consisting of glutinous rice stuffed with chicken, Chinese sausage, and mushrooms, wrapped in a large lotus leaf and steamed.

A deeply nourishing and comforting rice porridge simmered with ginger, tender sliced chicken, and earthy shiitake mushrooms.

The gold standard of Hong Kong breakfasts. Springy, al dente egg noodles and plump shrimp/pork wontons swimming in a fragrant, clear, seafood-infused broth.

Shanghai's most beloved breakfast. Small, yeast-leavened buns with incredibly thick, crunchy fried bottoms, filled with pork and a burst of hot, savory soup.

The most iconic congee pairing. Creamy, savory rice porridge featuring the rich, earthy flavor of century eggs and tender slivers of lean pork.

The iconic dish of Sichuan province. Silken tofu cubes bathed in a fiery, bright red, numbing and incredibly savory sauce with minced pork.

The authentic Sichuan version. A vibrant stir-fry of tender chicken cubes, toasted peanuts, and dried chilies in a perfectly balanced sweet, sour, and savory sauce.

An incredibly dramatic, numbing, and spicy dish. Silky, velveted fish slices poached gently in a spicy broth, finished with a pour of sizzling chili oil.

A masterclass in subtlety. Gently poached whole chicken served with incredibly fragrant rice cooked in chicken fat and broth, accompanied by ginger-scallion sauce.

Plump, juicy dumplings filled with a savory mixture of ground pork and chunks of shrimp, swimming in a clear, comforting chicken broth.

A traditional Cantonese one-pot meal. Fragrant jasmine rice cooked in a claypot, topped with sweet Chinese sausage (Lap Cheong) and finished with a crispy rice crust.

A rustic, hearty vegetable dish from Northeastern China. 'Three Earthly Treasures' features potatoes, eggplant, and green peppers deep-fried and tossed in a savory soy-garlic glaze.

A classic Sichuan noodle dish named for its appearance. Savory, spicy minced pork (the ants) clings tightly to slippery glass noodles (the tree branches).

The most famous dish in Taiwan. Bone-in chicken pieces braised in a sizzling, sweet, and savory glaze of sesame oil, soy sauce, and rice wine, finished with fresh Thai basil.

A dramatic traditional dish where a whole stuffed chicken is wrapped in lotus leaves and baked inside a shell of clay. Cracking the clay reveals incredible aromas and tender meat.

A thrilling Sichuan dish consisting of crispy, bite-sized pieces of deep-fried chicken buried in a massive mountain of fiery dried red chilies and numbing peppercorns.

A visually stunning Suzhou banquet dish. A whole fish is elaborately scored, deep-fried so the flesh puffs out like a squirrel's tail, and drenched in a vibrant sweet and sour sauce.

Giant, impossibly tender and fluffy pork meatballs braised slowly with Napa cabbage. The bumpy meatballs resemble a guardian lion's head, and the cabbage its mane.

A fun and dramatic soup where piping hot, deep-fried rice crusts (guoba) are dropped into a rich chicken and shrimp broth at the table, creating a loud sizzling sound.

An ingenious ancient cooking method. A whole chicken wrapped in parchment and completely buried in a massive pot of scorching hot coarse salt. The salt locks in all moisture and flavor.

A fast, incredibly savory seafood dish. Fresh clams wok-tossed in a pungent, salty, umami-rich fermented black bean and garlic sauce, finished with fresh scallions.

A luxurious banquet dish often served at weddings and Chinese New Year. Tender, whole abalone braised slowly with thick shiitake mushrooms in a rich, dark oyster sauce glaze.

A messy, glorious, hands-on feast. Chopped fresh crab is flash-fried to seal in the juices, then wok-tossed in a fragrant sauce overloaded with fresh ginger and scallions.

An elegant cold appetizer. Chicken is poached until tender, then submerged for days in a fragrant marinade of high-quality Shaoxing wine and herbs, served chilled.

A famous sweet and savory dish from Jiangsu province. Pork ribs are slowly braised until fall-off-the-bone tender in a dark, sticky, caramelized soy and sugar glaze.

A classic Shandong banquet dish. High-status sea cucumber, prized for its gelatinous, bouncy texture, braised slowly in an intensely fragrant scallion oil and soy broth.

The quintessential Chinese home-cooked dish. Triangles of firm tofu are pan-fried until golden, then braised in a savory, slightly spicy sauce with pork, mushrooms, and bamboo shoots.

A Hakka classic widely eaten as a dim sum snack. Thick slices of Chinese eggplant stuffed with a savory shrimp and pork paste, pan-fried, and braised in a dark garlic sauce.