Kalimiri kebabs at Kebab Corner:
Located at Mahakali, it might be a bit of a trek, but Kebab Corner’s no-fuss, delicious and very pocket-friendly kebabs are worth it. While the tandoor tangdi kebab, reshmi tikkas, and nimbu chicken are all favourites, it’s the peppery murgh kalimiri kebabs that steal the show.
Chicken a la Kiev at Gaylord:
Crumb-fried chicken breast hides a cheesy, oozy filling. That pretty much covers all essential food groups, right?
Also try: Gaylord’s Indian food has earned them a loyal customer base over the decades. Don’t miss the succulent kebabs and butter chicken*.
Chicken sagoti sukha at Chaitanya:
This hole-in-the-wall eatery near Siddhivinayak might be best known for their seafood dishes (for good reason), but that’s no reason to skip on this perfectly marinated, coconut-based chicken sagoti.
Chicken fry at New Martin Hotel:
Martin’s, every townie’s favourite Goan restaurant, serves up an addictive fried chicken, which looks kind of like tandoori chicken with its red masala rub and charred bits. But, despite its burnt appearance, the meat is tender and the masala is finger-lickin’ good. Sorry, Colonel, but there’s no contest.
Spicy chicken strips at The Ghetto:
I know, yet another fried chicken entry, but really – what’s not to love about crispy on the outside, tender and juicy on the inside chicken strips? Especially when they’re served piping hot (with an irresistible dip no less) at your favourite local bar.
Chicken patties at Original Persian Bakery & Store:
While it isn’t as widely spoken or written about, anyone who’s grown up here can tell you – chicken puffs (or pattice, as Parsis call them) are as Bombay as the vada pao. Light, flaky and crunchy, at this old Grant Road bakery, they’re filled with roughly chopped chunks of chicken cooked in spices (though many places prepare the chicken in ‘white sauce’), and are best eaten fresh from the oven.
Also try them at: Sassanian and Co., Kayani, Parsi Amelioration Committee, and By the Way.
Chicken Kerala at Hotel Deluxe:
The vegetarian Kerala thali (served on a banana leaf) at this no-frills joint has long satisfied Fort’s hungry worker bees, but it’s the succulent, curry leaves-studded chicken Kerala with flaky Malabar parotta that’s to die for.
Salli murghi at Britannia & Company:
A Parsi favourite, salli murghi is chicken cooked in a spiced tomato gravy served with crispy salli (thin potato sticks), and best eaten with soft Parsi rotis like the ones at Britannia. Here’s an inside tip: take a handful of salli and mix it with the gravy, allowing it to get just a little soggy. Then, sprinkle another generous handful to add crunch.
Also try it at: Jimmy Boy, By the Way, and just about any other Parsi restaurant in town.
Chicken momo at New Sernyaa:
While it’s the pan-fried pork momos that have dumpling enthusiasts drooling, the chicken counterpart at this Andheri joint is no less delicious, and definitely worthy of a spot on this list. At this authentic Tibetan restaurant (one of the few in the city), the momos are plump, juicy and full of flavour – just as they should be.
Chicken frankie at Tibbs Frankie, Dadar Shivaji Park:
The quintessential Mumbai chicken wrap – Tibbs’ chatpatta chicken frankie (best had with extra gravy and extra chilli vinegar) is iconic. A crisp roti filled with shredded chicken in gravy (oh, that gravy!) and sprinkled with chaat masala makes for an addictive snack. You’ll be a mess when you’re done—like I said, that gravy!—but it’s so worth it.
A criminally underrated meat, chicken is incredibly versatile thanks to its mild flavour. Not a fan? Try even one of these dishes and you’ll soon be singing a new tune. Did we miss your favourite chicken dishes? Let us know in the comments below.
*Disclaimer: You may have noticed everyone’s favourite chicken dish — butter chicken — missing from this list, and that’s been done on purpose. While we love it just as much as the next person, it’s impossible to pick just one place that does it best — especially since everyone seems to have so many differing opinions on it.