Ask ten people to name the best chicken dish in the world and you will get ten answers, usually the one their grandma made. Still, the same handful of dishes shows up on almost every list of the best chicken dishes in the world, from creamy Indian butter chicken to crackly Korean fried chicken.
Below are the top 10, what makes each one special, and an easy way to cook it at home. Where I already have a full recipe on Sieves Recipes, I linked it so you can make it tonight. And at the end you will find my easy butter chicken recipe, the dish most people call the tastiest of them all.
What are the top 10 best chicken dishes?
The top 10 best chicken dishes in the world are butter chicken (India), Korean fried chicken, chicken tikka masala (UK), Moroccan chicken tagine, Peruvian pollo a la brasa, Jamaican jerk chicken, French coq au vin, Hainanese chicken rice (Singapore), Filipino chicken adobo and Southern fried chicken (USA). Each is a national favorite you can make at home.
1. Butter Chicken (Murgh Makhani), India
Tender pieces of yogurt-marinated chicken simmered in a buttery tomato and cream sauce with garam masala, ginger and garlic. It is mild, rich and a little sweet, which is why kids and spice-shy eaters love it as much as everyone else.
Make it at home: use my easy butter chicken recipe at the bottom of this post. Want it hands-off? Try the Slow Cooker Butter Chicken in my slow cooker chicken recipes.
2. Korean Fried Chicken, South Korea
Korean fried chicken is fried twice, so the coating turns thin, glassy and loud when you bite it. The saucy version, yangnyeom chicken, gets tossed in a sticky glaze of gochujang (Korean chili paste), honey, soy sauce and garlic.
Make it at home: toss wings in cornstarch, fry at 325°F for 8 to 10 minutes, rest 5 minutes, then fry again at 375°F for 2 to 3 minutes until very crisp. Toss in warm gochujang glaze. Short on time? My chicken and gochujang gives you the same sticky, spicy flavor in one skillet.
3. Chicken Tikka Masala, United Kingdom
Chunks of spiced, charred chicken tikka in a creamy, orange tomato sauce. It was born in British curry houses and is often called Britain’s national dish. It is a little smokier and spicier than butter chicken, with more onion and tomato.
Make it at home: marinate chicken in yogurt, garam masala and paprika, broil until charred at the edges, then simmer 10 minutes in a sauce of onion, garlic, ginger, crushed tomatoes and a splash of cream.
4. Moroccan Chicken Tagine with Preserved Lemon and Olives, Morocco
Chicken braised low and slow with onions, ginger, turmeric, saffron, salty preserved lemon and green olives until it falls off the bone. The sauce is golden, tangy and perfect for scooping up with bread.
Make it at home: brown chicken thighs, add sliced onions, the spices and 1 cup of water, then cover and simmer 45 minutes. Add preserved lemon and olives for the last 10 minutes. For easier versions, try the Slow Cooker Moroccan Chicken with Chickpeas in my slow cooker chicken recipes or the Moroccan Chicken with Butternut Squash in my fall chicken recipes.
5. Pollo a la Brasa, Peru
Peru’s famous rotisserie chicken is marinated in garlic, cumin, soy sauce, lime and aji chili paste, then roasted until the skin is deep brown. It comes with fries and a bright green aji sauce for dipping.
Make it at home: blend the marinade, rub it over a spatchcocked chicken, let it sit at least 2 hours, then roast at 425°F for about 45 minutes, until the thickest part of the breast reads 165°F.
6. Jamaican Jerk Chicken, Jamaica
Fiery, smoky and full of herbs. Jerk marinade is a paste of Scotch bonnet peppers, allspice, thyme, green onions and garlic, and the chicken is traditionally cooked slowly over pimento wood.
Make it at home: marinate bone-in chicken overnight and grill over medium heat, turning often, until charred and cooked through. For extra smoke, borrow the method from my smoked chicken recipe and the spice tips from my smoked chicken rub.
7. Coq au Vin, France
A French farmhouse classic: chicken braised in red wine with bacon, mushrooms, pearl onions and thyme. The wine cooks down into a glossy, deep purple sauce that tastes even better the next day.
Make it at home: crisp bacon, brown the chicken in the fat, add mushrooms and onions, pour in a bottle of dry red wine, then cover and simmer about 1 hour.
8. Hainanese Chicken Rice, Singapore
It looks plain, but one bite explains its fame. The chicken is gently poached so it stays silky, the rice is cooked in chicken broth with garlic and ginger, and everything is served with chili sauce and ginger sauce on the side.
Make it at home: poach a whole chicken just below a simmer for about 40 minutes, then use that broth to cook your rice.
9. Chicken Adobo, Philippines
The Philippines’ best-known dish is chicken simmered in vinegar, soy sauce, lots of garlic, bay leaves and black peppercorns. It is salty, tangy and savory, and it needs just a few pantry ingredients.
Make it at home: simmer chicken thighs in 1/2 cup vinegar, 1/3 cup soy sauce, 6 smashed garlic cloves, 3 bay leaves and 1 teaspoon peppercorns for 30 minutes, then reduce the sauce until it coats the chicken.
10. Southern Fried Chicken, USA
Buttermilk-soaked chicken, dredged in seasoned flour and fried until craggy and golden. It is America’s great comfort food, and it is just as good cold the next day.
Make it at home: soak chicken in buttermilk overnight, dredge in flour seasoned with salt, pepper, paprika and garlic powder, and fry at 325°F to 350°F until it reaches 165°F inside. Leftovers? Here is how to reheat fried chicken so it stays crispy. Want the crunch with less oil? Try my air fryer chicken leg quarters or honey lemon pepper wings.
More famous chicken dishes worth trying
- Chicken Parmesan (Italian-American): breaded cutlets with marinara and melted mozzarella. Try my chicken parmesan pasta.
- Chicken Shawarma (Middle East): spiced chicken sliced thin and wrapped in warm pita with garlic sauce.
- Kung Pao Chicken (China): stir-fried chicken with peanuts, dried chiles and Sichuan pepper.
- Chicken Fried Rice (China and beyond): the best use of leftover rice. Here is my spicy chicken fried rice.
- Bang Bang Chicken (Chinese-American): crispy chicken in a creamy, sweet chili sauce. Try my bang bang chicken skewers.
What is the tastiest chicken dish in the world?
There is no official winner, but butter chicken is the dish most often called the tastiest chicken dish in the world. Tender chicken in a buttery, gently spiced tomato and cream sauce wins over almost everyone, including picky eaters and kids. Korean fried chicken is the close runner-up for people who love crunch and heat.
What makes a chicken dish taste so good?
The world’s best chicken dishes share a few habits: they use juicy thigh meat or bone-in pieces, they marinate the chicken, they brown it well before it simmers, and they finish with something bright like lemon, vinegar or fresh herbs. Use those four habits and even a simple weeknight chicken tastes restaurant-good.
Easy Butter Chicken Recipe (Better Than Takeout)
This is the version I make on weeknights. It takes about 40 minutes, uses one skillet and grocery-store spices, and tastes like your favorite Indian restaurant. Serve it with rice and warm naan.
Recipe card
Easy Butter Chicken
Tender chicken thighs in a buttery, gently spiced tomato and cream sauce. One skillet, about 40 minutes.
Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4
Ingredients
- 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika or Kashmiri chili powder
- 1 teaspoon salt, divided
- 3 tablespoons butter, divided
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (15 oz) tomato sauce
- 3/4 cup heavy cream
- 1 teaspoon sugar or honey (optional)
- Fresh cilantro, cooked rice and naan, for serving
Instructions
- Mix the chicken with the yogurt, lemon juice, 1 teaspoon garam masala, cumin, paprika and 1/2 teaspoon salt. Let it sit 15 minutes, or cover and refrigerate up to 24 hours.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer, shaking off extra marinade, and cook 3 to 4 minutes per side until browned. Move it to a plate. It will finish cooking in the sauce.
- Lower the heat to medium. Add the remaining 2 tablespoons butter and the onion and cook 5 minutes, until soft. Stir in the garlic, ginger and remaining 1 teaspoon garam masala and cook 1 minute, until fragrant.
- Pour in the tomato sauce and add the remaining 1/2 teaspoon salt and the sugar. Simmer 5 minutes, stirring now and then.
- Stir in the cream, then return the chicken and its juices to the pan. Simmer 8 to 10 minutes, until the sauce thickens and the chicken reaches 165°F (74°C).
- Taste and add more salt if needed. Top with cilantro and serve with rice and warm naan.
Notes: For a lighter sauce, use half-and-half instead of heavy cream. Leftovers keep up to 4 days in the fridge, and the flavor is even better the next day.
Best Chicken Dishes FAQ
What is the most famous chicken dish in the world?
Butter chicken and chicken tikka masala are probably the most famous, since you can find them on restaurant menus on almost every continent. Fried chicken is a close third.
Is chicken tikka masala the same as butter chicken?
No. Butter chicken is milder, richer and more buttery. Tikka masala uses charred chicken tikka and a spicier, more tomato-and-onion sauce. They look alike, but tikka masala has more kick.
What is the most popular chicken dish in America?
Fried chicken is the classic American favorite, with chicken wings, chicken parmesan and chicken tenders close behind.
Which famous chicken dish is the healthiest?
Poached Hainanese chicken, grilled jerk chicken and chicken adobo are lighter choices, because they are not fried and do not use cream. Pair them with rice and vegetables for a balanced dinner.
Should I use chicken breast or thighs for these dishes?
Thighs stay juicier in braises and curries like tagine, adobo and butter chicken. Breast works too if you do not overcook it. Either way, cook chicken to an internal temperature of 165°F.
Looking for something quicker tonight? Browse my chicken dinner ideas or my cozy fall chicken recipes.
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