Poultry

Poultry

By
Ragini Dey
Contains
14 recipes
Published by
Hardie Grant Books
ISBN
9781742705200
Photographer
Jana Liebenstein

Chicken is still the most popular meat eaten in India. Every family has a favourite secret chicken recipe and restaurants can become famous for a particular chicken dish they serve. Customers may queue up for hours to taste Tandoori Chicken – grilled in a traditional charcoal tandoor, or wait patiently for their favourite Butter Chicken from another restaurant. Hole-in-the-wall eateries may attract people from miles around for their Chicken Biryani.

At home chicken is relatively easy to prepare and takes much less time to cook than red meat. It lends itself to many different Indian cooking styles – cooked whole, or jointed or boneless, quickly grilled or wok fried, or even minced (ground) and made into delectable koftas.

Chicken teams up well with a diverse range of spices to produce regional specialties – from a rich and delicate Saffron Chicken Korma to a hot and spicy Karahi Chicken. In the south coconut and almonds impart a creaminess to chicken dishes, while in the north chicken features largely in Indian street food.

In addition to tandoori chicken and biryani – you may use grilled chicken with a tandoori marinade in wraps or enjoy South Indian Fried Chicken with its delicate flavour of curry leaves.

You can substitute other poultry, such as quail, duck, pheasant or spatchcock in these recipes, but whichever poultry you choose make sure it is free range for the best taste and texture.

Featured Recipes in this Chapter

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