boiled chicken recipe indian

Written ByEmma Smyth Updated on
boiled chicken recipe indian
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The Best boiled chicken recipe indian

I’ve been making this boiled chicken recipe for years, and it’s one of those simple, no-fuss dishes that just works every time. My kids ask for it at least once a week, and honestly, I don’t blame them—it’s light, flavorful, and easy to customize with whatever sides we have on hand. Whether it’s a quick weeknight dinner or a base for meal prep, this recipe never disappoints. The best part? It’s packed with protein and low in fat, so I feel good serving it to my family. What I love most about this Indian-style boiled chicken is how versatile it is. You can shred it for wraps, toss it into salads, or serve it with rice and veggies for a balanced meal. The spices are mild enough that even my picky eaters don’t complain, but they still give the chicken a nice depth of flavor. Plus, it takes less than 30 minutes to make, which is a lifesaver on busy days. If you’re looking for a healthy, fuss-free protein option, this is the one to try.
Indian Boiled Chicken (Dhuan Chicken)

Indian Boiled Chicken (Dhuan Chicken)

4.9 from 1647 votes

A simple and healthy Indian-style boiled chicken dish, lightly spiced and infused with aromatic herbs. Perfect for salads, wraps, or as a protein-rich base for curries.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Chicken
  • 1 lb (450g) boneless, skinless chicken breasts or thighs
  • 4 cups water (or enough to cover the chicken)
  • 1 tsp salt (adjust to taste)
For the Aromatics & Spices
  • 1 small onion, quartered
  • 2 garlic cloves, smashed
  • 1-inch piece ginger, sliced
  • 2 green chilies (optional, for heat)
  • 1 bay leaf
  • 4-5 black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp turmeric powder
  • 1 tsp garam masala (for finishing)
  • 2 tbsp fresh coriander leaves, chopped (for garnish)
  • 1 tbsp lemon juice

👨‍🍳Directions

  1. 1 Rinse the chicken thoroughly under cold water and pat dry with a paper towel.
  2. 2 In a large pot, add the chicken, water, salt, onion, garlic, ginger, green chilies, bay leaf, peppercorns, cumin seeds, coriander seeds, and turmeric. Ensure the chicken is fully submerged in water.
  3. 3 Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes (or until the chicken is fully cooked and tender).
  4. 4 Turn off the heat and let the chicken rest in the broth for 5 minutes. This helps retain moisture.
  5. 5 Using tongs, remove the chicken from the pot and transfer it to a cutting board. Discard the aromatics (onion, garlic, ginger, etc.) or strain the broth for later use in soups or curries.
  6. 6 Shred or chop the chicken into desired pieces. Drizzle with lemon juice, sprinkle garam masala, and garnish with fresh coriander leaves.
  7. 7 Serve warm as a standalone dish, in salads, or as a base for Indian curries and wraps.

🔧Equipment

  • Large pot with lid
  • Knife and cutting board
  • Tongs or slotted spoon
  • Measuring spoons
  • Bowl for serving

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 6g💛Saturated Fat: 1.5g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 4g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 50g

📝Notes

Tips: For extra flavor, add a cinnamon stick or cardamom pods to the broth. If using bone-in chicken, increase cooking time by 10-15 minutes. The leftover broth can be used as a base for soups or rice dishes.

Watch Video Of How Indian Boiled Chicken (Dhuan Chicken) Works

Boiled chicken is one of those simple, no-fuss recipes that always delivers—whether it’s a weeknight dinner or a big family gathering. It’s light, healthy, and packed with flavor, making it a great base for salads, wraps, or even just a quick protein boost. Plus, it’s so easy to customize with spices or sauces that everyone at the table will find something they love.

❓ Frequently Asked Questions About Indian Boiled Chicken (Dhuan Chicken)

1. What type of chicken is best for boiled chicken in Indian recipes?

The best type of chicken for boiling in Indian recipes is bone-in, skinless chicken thighs or drumsticks. They stay juicier and more flavorful compared to boneless cuts. However, you can also use a whole chicken cut into pieces or boneless chicken breast if you prefer a leaner option.

2. How long should I boil chicken for Indian dishes?

Boiling time depends on the cut: – Bone-in chicken (thighs/drumsticks): 20–25 minutes – Boneless chicken breast: 12–15 minutes – Whole chicken (cut into pieces): 30–40 minutes Boil until the chicken is fully cooked (internal temperature of 165°F/74°C) and tender. Overboiling can make it dry, so check for doneness early.

3. What spices should I add while boiling chicken for Indian recipes?

Common spices and aromatics for boiling chicken in Indian cooking include: – Whole spices: 1 bay leaf, 2–3 green cardamom pods, 1-inch cinnamon stick, 2 cloves, 1 tsp cumin seeds – Aromatics: 1 chopped onion, 1-inch ginger (crushed), 3–4 garlic cloves, 1–2 green chilies – Others: 1 tsp turmeric, 1 tsp salt, 1 tsp black peppercorns, 1 tsp coriander seeds Adjust quantities based on your taste and the recipe’s requirements.

4. Can I use the boiled chicken water (stock) for other dishes?

Yes! The leftover stock is flavorful and can be used in: – Curries, soups, or stews – Rice dishes like jeera rice or biryani – Gravies for dishes like butter chicken or chicken korma Strain the stock to remove spices and impurities before using. Store it in the fridge for up to 3 days or freeze for longer use.

5. How do I prevent boiled chicken from becoming dry or tough?

To keep boiled chicken tender and juicy: – Don’t overboil: Cook just until done (use a meat thermometer if unsure). – Add acidity: A splash of lemon juice or vinegar (1 tsp) in the water helps retain moisture. – Use bone-in cuts: They stay juicier than boneless chicken. – Let it rest: After boiling, let the chicken sit in the hot water for 5–10 minutes before removing. – Shred or chop while warm: This prevents it from drying out further.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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