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20 + Awesome Chicken Recipes To Rescue You From The Tandoori And Curry Rut

20 + Awesome Chicken Recipes To Rescue You From The Tandoori And Curry Rut
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Former Lifestyle editor, HuffPost India

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Imgur/ tasteandtellblog.com

There’s much to be said for the joys of chomping away at a toothsome tandoori chicken leg or digging into an unctuous curry made by mom. But let’s face it: As much as we’ll always love them, these usual favourites can, over time, become boring. Fortunately, ghar ki murgi doesn’t always have to be dal barabar. This user on Imgur (an anagram for murgi, we humbly note) has compiled a list of more than 20 ways to get out of that rut, with fancy yet healthy and quick-to-prepare (no bhunaoing in sight) chicken dishes that you can whip up after a long day of work.

So, if your usual line-up of chicken dishes is making you cluck with disapproval, here’s how to give it a fast and ridiculously easy makeover.

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12 Summer Cocktails With An Indian Twist From Mixologists Across India
NRI Iced Tea(01 of12)
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India's first woman mixologist and beverage consultant, Shatbhi Basu, concocted this recipe just a couple of days ago in anticipation of the summer. She claims that one can drink this with just about anything... from pakodas, chaat and samosas to kababs and pizza. Click here for the complete recipe. (credit:Shatbhi Basu; Location Courtesy: NRI Restaurant BKC)
Mojito Cooch Behar(02 of12)
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Kolkata's most famous bartender Irfan Ahmed's summer cocktail is best enjoyed with pizzas and kebabs. Click here for the complete recipe. (credit:Irfan Ahmed)
Martinez(03 of12)
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Nothing better to beat the summer heat than this delectable drink concocted by The Dirty Martini's (Olive Bar and Kitchen) Harish Chandra Chhimwal. Click here for the complete recipe.
"Pair it with a smoked salmon, and make sure to chill your martini glass before you pour out the cocktail," says Chhimwal.
 (credit:The Dirty Martini, Olive)
Bengal Tiger(04 of12)
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Light and punchy, Novotel (Kolkata) Ritika Rai's Bengal Tiger is aptly named. The impulsive, creative and energetic mixologist loves her food as much as she loves (making) her drinks. She insists that this drink,that can be consumed at any time of the day pairs best with a crisp leafy salad or some tandoori/ grilled fish or chicken.Click here for her yummy recipe. (credit:Novotel Kolkata Hotel & Residences.)
Tulsi Spritz(05 of12)
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The bartender and brand ambassador at Moet Hennessy India, Rohan Jelkie recommends drinking this Indian-flavoured spritz with kebabs, spaghetti bolognaise or even some mild-flavoured cheeses (brie, camembert) atop rye bread. Click here for the complete recipe. (credit:Moet Hennessy India)
Ananda Brew(06 of12)
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Inspired by the all-time Indian favourite, The Masala Chai, mixologist Topesh Chatterjee who hails from Pullman, New Delhi and has been mixing drinks since the age of 17, concocted this delicious brew to complement any Italian or Indian mid-day fares. Bonus: It can also be savoured as a night cap! Click here for the complete recipe. (credit:Pullman Hotels)
Mango and Apricot Swizzle(07 of12)
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According to Mumbai-based Darell Mascarenhas, who manages the bar for The Korner House, the best way to whip up a successful drink requires a fun spirit (and he's not just talking about the alcohol here). A previous student of Shatbhi Basu's, Mascarenhas who borrows his life motto from Robert Frost ("I am not confused, I'm well mixed.") says this particular potion can be further sweetened by adding some alcohol to the apricot jam. Click here for the complete recipe. "Take Indian apricots, and soak in vanilla vodka for a day in an airtight container. Once they're nice and soft, blend together in a blender, and voila! Your alcoholic apricot jam is ready!" (credit:Darell Mascarenhas)
Cocktail Banaras(08 of12)
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Ankur Chawla, a master sommelier who is also the director of beverages at Akira Back and the JW Lounge, offers this refreshing gin-based potion, best taken before a meal. Click here for the complete recipe. (credit:Ankur Chawla, JW Marriott)
Mogito 6(09 of12)
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The head mixologist at Ek Bar, Nitin Tewari who has mixed potent concoctions at several joints including Ricks, and the Polo Lounge generally swears by a classic Daiquiri, but has changed favourites for the summer with this unique starfruit-laden cocktail that he insists pairs well with “tuna papdi chaat”. Click here for the complete recipe. (credit:Ek Bar)
Sol of Colaba(10 of12)
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Mohit Balachandran, when not blogging furiously about street food under the name of ChowderSingh spends his time acting as cuisine director for all branches of SodaBottleOpenerWala (currently in five cities). This is his sure-fire way to beat the heat. Click here for the complete recipe. Bonus tricks: Adding a bit of lime juice to the sugar syrup after making it to avoid crystallisation of sugar. Don't confuse Kodumpuli for Kokum, even though they are of the same family. Use Kokum juice, which is bright red and has a fruity flavour.
(credit:Sodabottleopenerwala)
High-Tai(11 of12)
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Bengaluru-based bartender Guru Prashanth is all about self-learning and experiments, but has a few rules he follows rigidly to create the perfect summer dirnk. These include serving up heavy food with light (preferably citrus-based) cocktails, and vice versa. "Also cocktails with juices and syrups should be shakes, while ones with spirits have to be stirred -- the exception being the classic Bond Martini," he says. Click here for the complete recipe of the High-Tai. (credit:Guru Prashanth)
Southern Somras(12 of12)
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Originally from Darjeeling, mixologist and author of Cocktails & Dreams, Yangdup Lama has put a modern twist to the traditional drink of the Indo-Aryans (the recipe for the original, he says, is unfortunately lost). Lama insists this drinks pairs beautifully with chettinad chicken. Click here for the complete recipe. (credit:Yangdup Lama)

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-- This article exists as part of the online archive for HuffPost India, which closed in 2020. Some features are no longer enabled. If you have questions or concerns about this article, please contact indiasupport@huffpost.com.