South Indian Vs North Indian Chicken Curries: How Preparations Across Country Differ

Indian chicken curries are to die for, and food bloggers across continents try them will confirm. Some are buttery with a thick consistency, while others have a creamier and spicier base. No matter which chicken curry you savour, each has its strength along with tender pieces of meat cooked to perfection.

While all curries might be the same for non-Indians, locals know the stark differences between North Indian and South Indian preparations. Apart from a couple of spices and chicken, the cooking techniques, marination, and bases also differ.

North Indian Vs South Indian Chicken Curries: Acidity Levels

In South Indian gravies, acidity is introduced using tamarind, tomatoes, and lemon juice, while in North India, people use tomatoes and yoghurt mostly. In some parts of the southern region, people also use kokum, a naturally tangy ingredient that helps people balance the fierceness of spices.

Also Read: South Indian Idli-Fry Recipes To Amp Up Your Snacking Game

North Indian Vs South Indian Chicken Curries: Oil

To prepare any gravy, oil is a crucial part of the ingredients. It is used to saute and cook spices, vegetables, and meat. South Indians prefer sesame or coconut oil for their earthy aroma and nutty flavour. In North Indian households, people prefer mustard oil or ghee. While ghee is rich in healthy fats, mustard oil is considered good for hair and skin among other health benefits.

North Indian Vs South Indian Chicken Curries: Cooking Techniques

North Indians roast spices in ghee to infuse the gravy with the blended notes. They also marinate the chicken in spiced yoghurt so that the meat is infused with spicy, aromatic, and tangy notes. When cooked slowly, the result is a smooth gravy with tender meat bites. However, South Indians prepare the base using coconut milk for creaminess and slowly roast spices. Many of the regional preparations also include tempering of the gravy with curry leaves and mustard seeds for the oomph.

North Indian Vs South Indian Chicken Curries: Spices Used

For the West, all regional cuisines of India use spices, but they cannot tell which is used in what gravy. If you are comparing North Indian and South Indian dishes, you will find that the preparation includes spice but they are quite different. North Indians use kasuri methi, garam masala, cinnamon, and cardamom for a balance of bitter, sweet, peppery, and spicy notes. South Indian households prefer black pepper, curry leaves, mustard seeds, and fennel powder or seeds for a sweet and earthy taste. 

North Indian Vs South Indian Chicken Curries: Popular Options

In North India, the popular chicken gravies are dum chicken prepared in Awadhi style using slow-cooking technique, butter chicken (Delhi’s favourite creamy delicacy), Mughlai chicken (meat cooked slowly with saffron and nuts), and chicken rogan josh from Kashmir featuring yoghurt base and red colour from Kashmiri chillies. 

Popular South Indian preparations include Andhra chicken curry comprising red chillies and tamarind paste, Chettinad chicken curry from Tamil Nadu (boasting a fiery base prepared with fennel, pepper, and coconut), Mangalorean Kori Gassi (rich and aromatic gravy), and Kerala chicken stew (runny gravy prepared with coconut milk and whole spices).