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Chicken wings are small, bone-in portions cooked until browned or crisp and served as a shareable starter. The cooking method, coating, and finish vary widely, from simply seasoned wings to versions tossed in sauce.

Chicken 65 is a popular South Indian fried chicken starter made from marinated pieces fried until crisp outside and tender inside. The finish ranges from straight-from-the-fryer service to an aromatic tempering.

Dry chili chicken is an Indo-Chinese appetizer in which cooked chicken pieces are tossed over high heat with a concentrated savory-tangy sauce and aromatics. Unlike the gravy version, the sauce reduces to cling to the chicken. The dry version is served as a starter or alongside fried rice or noodles.

Chicken pakora is a savory Indian fritter made by coating pieces of chicken in a seasoned batter and frying them until golden and crisp. It is served hot as a snack or appetizer and pairs with chutney or dipping sauce.

Chicken tikka consists of boneless chicken pieces marinated, skewered, and cooked over high heat or in a tandoor. Malai tikka is a distinct, richer and paler variation with a creamy-style marinade. The slash listing leaves three possibilities unresolved: a choice, an either/or recipe, or two dishes that should be separated.

Hariyali chicken kebab, also spelled haryali, uses a green marinade built around fresh herbs such as cilantro and mint. The marinated chicken is grilled, roasted, or tandoor-cooked and served as a starter rather than in a gravy.

Achari chicken tikka is a kebab-style starter in which pieces of chicken are marinated with an achari, or pickle-inspired, seasoning profile before being cooked until lightly charred. It is served dry as a starter rather than as a curry with gravy.

Chicken seekh kebab is made by forming seasoned minced chicken along a skewer and cooking it over high heat in a tandoor or on a grill. It is served as a starter or wrapped in flatbread.

Fish pakoda, also spelled fish pakora, is an Indian-style fish fritter made by coating fish pieces in a seasoned batter and frying them until golden. It is served hot as a starter and pairs with chutney, sauce, or a squeeze of citrus.

Tandoori chicken is a classic South Asian preparation of bone-in chicken marinated with yogurt and spices, then roasted in a hot tandoor. The high heat gives the exterior roasted, lightly charred edges, and the dish is served as either a starter or main.

Tangri, or tangdi, kebab is a North Indian-style chicken starter made specifically with drumsticks. The legs are scored, marinated, and cooked over high heat or in a tandoor, producing a roasted exterior and juicy bone-in center.

Stuffed tangri is a recipe-specific variation in which chicken drumsticks are filled before being marinated and cooked. Fillings range from seasoned minced mixtures to richer fillings, while cooking methods vary from roasting to grilling.

Chicken shami kebab, also spelled shammi, is a South Asian patty-style kebab. Chicken is cooked and finely ground with pulses and seasonings, shaped into small rounds, and shallow-fried for a tender interior and browned surface.

Egg curry is a popular Indian main dish of boiled eggs simmered in seasoned gravy. Established regional styles include onion-and-tomato and coconut-based gravies, with textures ranging from light to thick and robust; the dish pairs with rice or flatbread.

Chicken curry is a broad name for chicken simmered in a spiced sauce or gravy, with many regional and homestyle variations. North Indian versions include onion-and-tomato-based gravies, while other styles differ in gravy texture and defining flavors.

The classic preparation of butter chicken, or murgh makhani, combines roasted or tandoori-style chicken with a silky tomato-based gravy enriched for a smooth, rounded finish. This saucy main dish pairs with naan, roti, or basmati rice.

Kadai chicken, also called karahi chicken, takes its name from the deep, round cooking pan used for the dish. It is cooked over fairly high heat until the tomato-and-spice masala reduces around the chicken, producing a chunky, thick curry rather than a loose gravy.

Saag chicken is a hearty curry in which chicken is cooked with a thick puree of leafy greens. The green blend varies among spinach, mustard greens, fenugreek, and combinations of these greens, giving the gravy its characteristic green color and substantial texture.

Tawa chicken is a North Indian and Pakistani street- or dhaba-style preparation named for the wide, flat griddle on which it is cooked. The chicken is tossed with a concentrated masala until most liquid reduces, leaving a thick coating rather than a bowlful of gravy.

'Mughlai murg' is a broad label for chicken prepared in the rich, aromatic style associated with Mughlai cooking rather than one standardized recipe. Versions differ greatly in sauce base, texture, and enrichment while retaining a full-bodied curry profile that pairs with rice or naan.

'Chicken Maharaja' is a non-standard restaurant name used for both rich chicken curries and whole stuffed-chicken preparations. Its defining sauce, texture, cut of chicken, and signature feature depend on the kitchen's particular version.

Mutton curry is a broad South Asian category in which pieces of meat are simmered until tender in a spiced gravy. In South Asian usage, 'mutton' denotes goat in some regional markets and sheep in others, and recipes range from light gravies to thick, robust curries.

Champaran handi mutton, also known as ahuna or handi meat, comes from Bihar's Champaran region. The traditional method cooks it slowly in a sealed earthen pot so the meat cooks in trapped steam and its own juices, producing a deeply concentrated curry that pairs with rice or flatbread.

Rogan josh is a signature Kashmiri curry in which mutton or goat is slowly braised in an aromatic, red-colored gravy. Traditional and restaurant versions differ in their use of onions, yogurt, tomatoes, and coloring spices while retaining the dish's deeply aromatic character.

Chicken dum biryani layers aromatic rice with seasoned chicken and finishes the dish in a tightly covered or sealed pot. The trapped steam gently completes the cooking and carries the chicken's aromas through the rice; it is a complete rice entree paired with raita or a light gravy.

'Delhi 6' refers to the Mughlai food traditions and biryani shops of Old Delhi around Jama Masjid. Old Delhi chicken biryanis emphasize aroma and robust seasoning, but no single standardized formula exists; cooking methods and seasonings differ by kitchen.

Lucknowi biryani belongs to the refined Awadhi cooking tradition and is prized for aroma, distinct rice grains, and balanced seasoning rather than a heavy masala coating. Pakki versions cook the meat and rice separately before layering and finishing on dum, while 'Special' signals a recipe-specific variation.

Muradabadi biryani is named for Moradabad in Uttar Pradesh and is a comparatively light, aromatic chicken biryani. Recipes and origin stories differ, so versions vary in their spice profile, cooking method, and finishing details.

Goat dum biryani combines seasoned goat with aromatic rice and finishes the layers in a tightly covered or sealed pot. Dum cooking traps steam so the rice absorbs the meat's aromas while the goat becomes tender; the dish forms a complete rice entree.

The 'Delhi 6' label connects this goat biryani to the Mughlai food culture and biryani shops of Old Delhi around Jama Masjid. Because 'Delhi 6' is not a standardized recipe, versions vary in cooking method, seasoning, garnish, and overall richness.

Lucknowi goat biryani comes from the Awadhi tradition, which favors fragrance, measured seasoning, and clearly separated rice grains. Pakki versions cook the meat and rice separately before layering and finishing on dum, while 'Special' signals a recipe-specific variation.

Muradabadi biryani is a style from Uttar Pradesh with a lighter, more direct profile than heavily layered regional biryanis. Published descriptions center on chicken rather than goat, so the goat version's cooking method and distinguishing details remain kitchen-specific.