Easy, Tasty, and Spicy Chicken Recipes for Home Cooking, Chicken Curry, Chicken Roast – 2022

Chicken is an all-time favorite dish, whether it’s a curry, roast, grilles, or pan-fired. With its mild, versatile flavor and budget-friendly price point, chicken is one of the most-loved meats for home cooks. Our easy and tasty chicken recipes are great for busy days and Sunday parties and will show you how to make chicken at home with a few ingredients, less effort, and minimal time.

For easy and fast cooking, we have used a pressure cooker for cooking, here are some cooking tips.

The pressure-cooking times depend upon the age of the chicken and the size of the pieces. The timing in these recipes reflects cooking with a medium-sized piece of young chicken. For larger or older chickens, increase times by two to five minutes.

Put your chicken in the broiler for a few minutes after pressure cooking for a crispier chicken. This combination of pressure cooking and broiling produces moister and more flavorful dishes than conventional cooking.

Since the cooking liquid and juices of the chicken are so flavorful, our recipes suggest their thickening or reduction after pressure cooking and serving with the chicken. The reduction sauces take about 10 minutes, if you are in hurry or on diet, you may skip the reduced sauce.

Let’s check out some easy and tasty chicken recipes

Chimichurri Chicken

Chimichurri Chicken Recipe

Serves – 6 Persons

Ingredient Name

Quantity

Chicken Piece

3 ½ lbs. (1.6 kg)

Salt

1 ½ tsp.

Olive Oil

3 tbsp.

Chimichurri Spice

2 tbsp.

Fresh Parsley

1 tbsp.

Water

2 tbsp.

Onion chopped

2 medium

Method of making Chimichurri Chicken

  1. Take a bowl and mix one-third of Chimichurri Dry Masala with olive oil and marinate the chicken in that mixture for 1 hour.
  2. Group the chicken into 3 batches and heat oil in the cooker for about 3 minutes. Fry till golden brown each batch.
  3. Remove the cooker from heat and sprinkle water in the cooker. Stir to remove any frying residue attached to the base.
  4. Return the cooker to heat, add onions, and stir fry for about 2 minutes, then add chicken, salt, remaining Chimichurri masala, and water.
  5. Close the cooker and bring to full-on high heat, reduce heat, and cook for 6 minutes.
  6. Remove the cooker from heat and allow it to cool naturally.
  7. Open the cooker and transfer the dish to a serving tray, sprinkle fresh parsley, and serve with noodles or rice.

Lemon Thyme Chicken

Lemon Thyme Chicken Recipe

For – 3 Persons

Chicken Piece – skinned

3 ¼ lbs. (1.7kg)

Lemon juice

3 tbsp.

Onion – chopped

1 large (6 oz.)

Lemon Thyme Seasoned Salt

1 ½ tbsp.

Chicken stock – fat removed

¾ cup

Butter

2 tbsp.

Flour

3 tbsp.

Fresh Parsley

1 tbsp.

Pepper

½ tsp

Celery - chopped

¼ cup

Method of making Lemon Thyme Chicken

  1. Rub the chicken with 2 tbsp lemon juice and half tsp of Lemon-thyme salt, and keep aside for half-hour.
  2. Put chicken, remaining lemon juice, Lemon-Salt seasoning, and all ingredients except butter, flour, and parsley in the cooker, and mix well.
  3. Close the cooker and bring to full pressure on high heat, reduce heat and cook for 7 minutes.
  4. Remove the cooker from heat and allow it to cool naturally.
  5. Open the cooker and place the chicken on the serving dish.
  6. Strain cooking liquid, drain off fat, and reserve liquid.
  7. Melt butter in the cooker on medium heat, sprinkle flour, and cook on low heat. Stirring constantly with a wire whisk for about 3 minutes. Remove from heat. Still using a whisk, gradually add reserved liquid. Put the cooker on medium heat and cook stirring constantly, until the sauce thickens (approx. 3 minutes). Pour sauce over chicken, serve hot, and garnished with parsley.

Garlic-Pepper Chicken

Garlic-Pepper Chicken

Serves – 3 Persons

Onion

1 medium (4 oz. / 120 gm)

Water

¾ cup

Chicken piece

3 ½ lbs. (1.6 kg)

Celery – cut into 1 ½ inch pieces

1 stalk

Garlic Pepper Spice

1 ½ tbsp.

Carrot – cut into 1 ½ inch

1 medium (4 oz. / 120 gm)

Broccoli – cut into 1 ½ inch

1 medium (4 oz. / 120 gm)

Method of making Garlic-Pepper Chicken

  1. Pour water into the pressure cooker and put a grid in the cooker. Place chicken on the grid, putting in the remaining ingredients among chicken pieces.
  2. Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 10 minutes.
  3. Remove the cooker from heat and allow it to cool.
  4. Open the cooker and remove the dish to a serving plate.
  5. This chicken can be used in salads, casseroles, soups, pies, etc. Allow the chicken to cool, pull it from the bones, and shred, chop, or dice as desired.

Ginger Chicken Recipe

Ginger Chicken Recipe

Serves – 2 Persons

Chicken – cut into 2 pieces

1 half (1 ¾ lbs. / 800 gm)

Fresh Ginger – grated

1 inch (2.5 cm)

Garlic - crushed

1 clove

Soy sauce

¼ cup

Dry Sherry

¼ cup

Water

¼ cup

Salt

½ tsp

Pepper

1/8 tsp

Lemon

½ thinly sliced 

Green onions – including a green portion

1

Method of making Ginger Chicken

  1. Rub chicken with ginger and garlic.
  2. Put soy sauce, sherry, and water in the cooker and put the grid in the cooker. Place chicken on the grid and sprinkle salt and pepper. Arrange onion and lemon slices over the chicken.
  3. Close the cooker and bring to full pressure on high heat, reduce heat and cook for 10 minutes.
  4. Remove the cooker from heat and allow it to cool.
  5. Open the cooker and place the chicken on the serving dish. Discard the lemon slices. Serve hot.

Coq Au Vin

Coq Au Vin

Serves – 6 Persons

 Flour

½ cup + 3 tbsp

Chicken Pieces

3 lbs. (1.3kg)

Butter

5 tbsp

Ham cut into ¼ inch (1/2 cm)

¼ lb. (100gm)

Water

2 tbsp

Salt

½ tbsp

Pepper

1/8 tsp

Boiling onions – peeled

6 small (6oz. / 180gm)

Garlic finely chopped

2 cloves

Dried thyme leaves

¼ leaves

Bay leaf

1 small

Mushrooms thinly sliced

3 cups (1/2 lb. / 225gm)

Burgundy wine

½ cup

Chicken stock fat removed

¼ cup

Cognac

¼ cup

Parsley chopped

1 tbsp.

Method of making Coq Au Vin

  1. In a plastic bag, put ½ cup flour and add a few chicken pieces to the bag. Shake well and remove after each piece is coated. Repeat all pieces are coated.
  2. Melt 1 tbsp butter in cooker, add ham and fry till light brown. Remove and keep aside.
  3. Group chicken into 3 batches, melt 2 tbsp butter in cooker, fry until brown, and remove each batch.
  4. Away from heat sprinkle water in the cooker and stir to remove any frying residue attached to the base.
  5. Return the cooker to heat and add chicken and remaining ingredients except for cognac, parsley, remaining butter (2tbsp), and flour (3tbsp). Mix well.
  6. Close cooker and bring to full pressure on high heat, reduce heat and cook for 6 minutes.
  7. Remove the cooker from heat and allow it to cool it down.
  8. Open cooker, place chicken on serving dish. Keep hot. Remove cooking liquid, drain off fat, and reserve 1 ¼ cups of liquid.
  9. Melt the remaining butter (2tbsp) in the cooker on medium heat. Sprinkle in remaining flour (3tbsp) and cook on low heat, stirring constantly with a wire whisk for about 3 minutes. Remove from heat. Still using a whisk, gradually add reserved liquid. Return cooker to medium heat. Cook, stirring constantly until sauce thickens (approx. 3 minutes)
  10. In a saucepan, warm, cognac, ignite it, and pour flaming cognac into the sauce. Pour sauce over the chicken. Serve hot and garnished with parsley.

Spicy Indian Chicken Curry

Spicy Indian Chicken Curry

Serves – 8 persons

Chicken pieces

1 ¼ kg

Green chilies

4

Garlic - chopped

20 flakes

Ginger - chopped

20 gm

Salt

5 tsp

Curd beaten

1 cup

Spicy Curry Masala

4 tbsp.

Almonds – sliced

16

Cumin seeds

1 tsp 

Coriander seeds

2 tsp

Vegetable oil

1 cup

Onions thinly sliced

3 large (1/2 kg)

Water

1 cup

Tomatoes – peeled and pureed

3 large (1/2 kg)

Coriander leaves chopped

2 tbsp

Red chili powder

1 tsp

Garam Masala

1 tsp

Method of making Spicy Indian Chicken Curry

  1. Prick chicken all over with a fork.
  2. Grind green chilies, 12 flakes of garlic, and half of the ginger into a paste. Mix chicken, spicy curry masala, garam masala, 1 tsp salt, curd, and half of the red chili powder. Mix them well and marinate the chicken for 2 hours.
  3. Heat oil in a Kadai for about 3 minutes, divide onions into 2 batches. Fry till golden brown, remove and drain each batch from time to time, and off the gas after done.
  4. Heat the cooker and add the remaining oil, then add cumin, coriander seeds, and almonds.
  5. Add ginger, garlic, and green chilies and stir fry for 1 minute.
  6. Add tomato puree, chicken, remaining chili powder & marinade paste, and salt, and stir for 2 minutes.
  7. Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
  8. Remove the cooker from heat and allow it to cool.
  9. Open the cooker and serve hot, garnished with coriander leaves.

Mild Chicken Curry

Mild Chicken Curry

Serves - 4 Persons

Ginger

10 gm

Garlic

15 flakes

Chicken Pieces

1 ½ kg

Whole dry red Kashmiri chili- Soaked in water for 15 minutes.

10

Cumin seeds

1 tsp

Cashew nuts – broken into pieces

½ cup

Water

1 ½ cups

Vegetable oil

½ cup

Onions sliced

2 medium (200 gm)

Salt

4 tsp

Tomato ketchup

3 tbsp

Sugar

1 tsp

Method of making Mild Chicken Curry

  1. Grind ginger and garlic into a paste and rub the chicken with ground paste, keep aside for 1 hour.
  2. Grind chilies and cumin seeds into a paste, adding from time to time a little water (1/2 cup) in which chilies were soaked.
  3. Grind cashew nuts into paste, adding a little water (1/2 cup) from time to time.
  4. Heat oil in cooker for about 3 minutes, add onions and fry till golden brown. Add chili paste and stir fry for about 3 minutes. Add chicken and stir fry for about 10 minutes, add salt and remaining water (1cup). Stir.
  5. Remove the cooker from heat and allow it to cool down.
  6. Open the cooker and place it on high heat. Add cashew nuts paste, tomato ketchup, and sugar. Cook till the gravy thickens (approx. 2 minutes), stirring constantly, serve hot.

Yellow Chicken Curry

Yellow Chicken Curry

Serves - 4 Persons

Coconut Grated

2 ¾ cup

Water

3 cups

Vegetable oil

¾ cup + 1 tbsp

Aniseed

1 tbsp

Poppy Seeds

3 tbsp

Nutmeg Powder

¼ tsp

Yellow Curry Powder

3 tbsp

Onions - chopped

3 medium (350 gm)

Garlic - chopped

9 flakes

Chicken Pieces

1 ½ kg

Tamarind – Soaked in hot water for 15 minutes and pulp extracted

25 gm

Salt

5 tsp

Coconut Milk

1cup

Method of making Yellow Chicken Curry

  1. In a cooker heat oil for about 2 minutes, add sliced onions and garlic. Fry till onions is golden brown and remove from the pan.
  2. Grind fried ingredients with curry powder, Poppy seeds, nutmeg powder, aniseed, grated coconut with little water.
  3. In the same pan, heat 1 cup of oil. Add chicken and fry till golden brown, then add grind paste and stir for 2 minutes.
  4. Add tamarind water and stir for 5 minutes, then close the cooker lid.
  5. Bring to full pressure on high heat, reduce heat and cook for 7 minutes.
  6. Remove the cooker from heat and allow it to cool naturally.
  7. Open the cooker and add coconut milk, stir.
  8. Place cooker on high heat and bring to boil, stirring constantly. Serve hot.

Madras Chicken Curry

Madras Chicken Curry

Serves – 8 Persons

Chicken pieces

1 ½ kg

Salt

4tsp

Curd

1 tbsp

Coconut milk

2 ½ cup

Water

2 ¼ cup

Coconut Oil

4 tbsp

Garlic - chopped

16 flakes

Tomatoes

2 medium (200 gm)

Onions - chopped

2 medium (1/4 kg)

Green chilies slit

2

Ginger – chopped

10 gm

Madras Curry Spice

2 tsp

Method of making Madras Chicken Curry 

  1. Rub chicken pieces with 1 tsp curry powder, 1 tsp curd, and salt. Keep aside.
  2. In a cooker heat coconut oil for about ½ minute, add garlic, and ginger. Stir for 1 minute then add onions and fry till golden brown.
  3. Add tomato and stir for 3 minutes, then add curry powder and salt, stir for another 2 minutes.
  4. Add chicken and remaining marinade masala, stir for 2 minutes, and add water to it.
  5. Close the cooker lid and bring to full pressure on high heat, reduce heat and cook for 7 minutes.
  6. Remove the cooker from heat and allow it to cool.
  7. Open the cooker and coconut milk, stir. Serve hot.

Tomato Chicken Curry

Tomato Chicken Curry

Serves – 2 Persons

Water – 1 ½ cups

Tomato Chicken – Ingredients List

Scalloped Potatoes – Ingredients List

Chicken pcs - skinned

450 gm

Butter

1 tbsp

Dry mustard

¾ tsp

Flour

1 tbsp

Paprika

¾ tsp

Milk

½ cup

Salt

½ tsp

Dry mustard

¼ tsp

Vegetable oil

2 tsp

Salt

½ tsp

Onion- chopped

1 small (60 gm)

Pepper

A large pinch

Green pepper – de-seeded and chopped

1 small (45 gm)

Potatoes – peeled and cut into ¼ inch slices

2 large

Tomato – peeled and chopped

1 small (120 gm)

 

 

Method of making Tomato Chicken Curry 

  1. For Chicken - Rub chicken with half of the mustard, paprika, and salt.
  2. Heat oil in a pan on medium heat, lightly brown the chicken piece, and remove. Add onion and stir fry till transparent. Remove pan from heat. Add green pepper, tomato, and the remaining half of mustard, paprika, and salt. Add chicken and mix.
  3. For Potatoes – Melt butter in the other pan on low heat, sprinkle in flour, and cook. Stirring constantly with a wire whisk for about 2 minutes. Remove from heat. Still using a whisk, gradually add milk. Return pan to medium heat, cook, stirring container from heat. Add mustard. Salt and pepper, stir. Add potatoes and mix them well.
  4. Take 2 separators from the cooker. Put chicken in one separator and potatoes in the other. Place separator stack on stand and interlock wires.
  5. Put the cooker on heat and add 1 ½ cup water to it, place the stack in the cooker.
  6. Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 15 minutes.
  7. Remove the cooker from heat and allow it to cool down.
  8. Open cooker and take out stack using tongs. Unlock wires and unstack containers.
  9. Place chicken on serving dish, place container on medium-high heat, and boil till liquid is reduced to half, stirring occasionally. Pour over chicken and serve chicken and potatoes hot.

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