Probably the best known of all Indian dishes, murgh makhani, internationally referred to as butter chicken, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal.

The restaurant's cooks combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in it, without even knowing that they have accidentally stumbled upon one of the most loved dishes ever and a future international delicacy. 

Tandoori chicken or tandoori murgh is one of the most popular dishes in Indian cuisine, its name derived from the Persian word tannur, meaning fire. The dish consists of chicken meat that is marinated in yogurt, seasoned with tandoori masala, nutmeg, and cumin, then placed on skewers.

It is a unique dish because of the way it is prepared - traditionally, it is cooked at high temperatures in cylindrical clay ovens called tandoor, resulting in succulent meat with a smokey flavor. One popular theory suggests that it was invented by a man named Kundan Lal Gujral in his restaurant Moti Mahal (Palace of Pearls). 

Chicken 65 is a classic poultry dish with origins in Chennai, India. It consists of deep-fried chicken that is marinated in ginger, lemon, red chiles, and a variety of other spices. There are a few theories about the origin of chicken 65. The most popular theory says that it was created in Tamil Nadu by A. M. Buhari in 1965.

Another one says that the original dish was made with 65 hot chili peppers, as a testament of manliness. There are also some unlikely theories, such as the one claiming that the chicken was cut into 65 pieces, or that the chicken was 65 days old when the dish was prepared. 

Murgh rezala is a traditional curry originating from East India, and it’s especially popular in Bengal. This aromatic and rich curry is usually made with a combination of chicken, dahi, oil, ghee, cashews, poppy seeds, ginger-garlic paste, cloves, cinnamon, cardamom, peppercorns, hot peppers, white pepper, salt, garam masala, milk, and saffron.

The cashews and poppy seeds are soaked in water and ground into a paste. The chicken is marinated in a mixture of yogurt, ginger, and garlic. The cloves, peppercorns, cinnamon, cardamom, and dried hot peppers are fried in ghee and oil, and the marinated chicken pieces are then added to the pan and fried over high heat. 

Murgh tikka is a popular Indian dish made from marinated chicken pieces that are grilled or roasted to perfection. The word "murgh" means chicken in Hindi and Urdu, and "tikka" refers to small, boneless pieces of meat that are marinated and cooked on skewers.

The chicken is typically marinated in a mixture of yogurt, spices, lemon juice, and sometimes mustard oil, which tenderizes the meat and infuses it with a rich, tangy flavor. Common spices in the marinade include turmeric, cumin, coriander, garam masala, red chili powder, and paprika, which also give the dish its signature bright orange or red hue. 

Chicken kathi roll is a variety of kathi roll prepared with chicken as the key ingredient. It's a typical street food originating from Kolkata, consisting of flatbreads such as roti or paratha that are filled with marinated and sautéed chicken pieces.

Each flatbread is first lined with an egg that's cracked on top of it before it's spread and cooked. The chicken is marinated in spices such as turmeric, chili powder, cumin, coriander, lemon juice, salt, and mustard oil. Once prepared, the stuffing is mixed with sliced onions, cucumbers, grated carrots, hot chili peppers, and coriander. 

Kozhi curry is a traditional curry originating from Kerala. The stew is made with a combination of chicken pieces (marinated in chili powder and salt), onions, ginger-garlic paste, green chili peppers, coriander powder, chicken masala powder, curry leaves, coconut oil, coconut milk, and turmeric powder.

The ingredients are slowly cooked in coconut milk until tender and the gravy develops a reddish color, and the curry is then served hot. It's recommended to accompany the dish with steamed rice, paratha, or roti on the side.

Originating from the Chettinad region of Tamil Nadu, Chettinad kozhi is a traditional curry dish prepared with chicken as the main ingredient. The meat is marinated in turmeric, yogurt, and a paste that's made with a combination of coconut, red chili peppers, cumin, coriander, poppy seeds, tomatoes, black pepper, fennel, onions, garlic, lemon juice, and oil.

Once done, this spicy curry is served garnished with curry leaves or coriander leaves. It's usually accompanied by paratha or boiled rice on the side. Chettinad kozhi is often made for special occasions in the area.

Muradabadi biryani is a traditional biryani variety named after the city of Moradabad in Uttar Pradesh. However, it is believed that the dish originated in Lucknow. It's usually prepared with a combination of chicken pieces, rice, green chili peppers, garam masala, hung curd (thick yogurt), ginger-garlic paste, cloves, bay leaves, cinnamon, cardamom, mace, nutmeg, black pepper, coriander, fennel, cumin, caraway, salt, lemon juice, and a small amount of oil.

Muradabadi biryani is typically prepared kacchi-style, in which raw chicken is cooked along with the rice and spices. Interestingly, food coloring is added near the end of cooking in order to make the dish more visually appealing. If desired, the biryani can be garnished with coriander leaves before serving.