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Whether you are opting for fiery chicken wings or settling with comforting keema, understanding the different cuts of meat is incredibly important in the kitchen just as they are at the butcher counter. Oftentimes, we are so engrossed in the marinade and the texture of the curry that we almost forget about the charm of the cuts. When it comes to poultry, ‘leg’, ‘thigh’, ‘drumstick’, ‘wings’ , and ‘breast’ or ‘fillet’ are popular choices. If the perfect cuts are picked, the moist and succulent meat can add to the taste of your tikkas and lollipops. In fact, you’ll notice that a true aficionado always focuses on this to get the best out of a meaty delicacy.
Now that winter is descending, we can once again indulge in some of our favourite dishes. As people are enjoying a nip in the air, why not pamper our taste buds with some luscious meaty delights that can be easily made at home with minimal effort. Still thinking about which dish to cook first? With Licious just a click away, you don’t have to worry about that. Whether you want to enjoy the hot and sweet flavours of Chilli Garlic Chicken Lollipop, dig into spicy Chicken Pepper Dry or simply indulge in tantalising Smoked Chicken Wings or Creamy Afghani Chicken, we promise to spoil you with a slew of yummy choices. But before that, let’s try to understand a little more about the various cuts.
We bet nobody can resist the comfort of a delicious home-cooked chicken meal. No wonder, the ‘white meat’ is a favourite in Indian households. Dishes like Biryani, Butter Masala and Korma spell out our love for poultry. Interestingly for each recipe of chicken, there are specific cuts, which - apart from helping to retain the authentic flavours - also ensure the exclusivity of the dish. For instance, if you are in the mood for the all-time favourite Chicken Gravy, Licious provides you with small ‘curry cut’ pieces. A perfect mix of white and dark meat, these are specially selected bone-in and boneless pieces from different parts of the chicken. These are also categorised under big and small pieces. Furthermore, chicken curry cut without skin is said to be a healthy alternative to the one with the skin, which has the fat content. It is often considered a good source of lean, low-fat protein, ideal for Mughlai, Punjabi, and Chinese cuisines. How to find out that it’s fresh? The meat should be pink in colour and cold to touch.
Most people love the ‘leg piece’, which comprises drumstick and thigh. The whole leg of a chicken is sometimes referred to as the ‘chicken leg quarter’, which is the thigh and drumstick combined. The chicken drumstick is usually sold with the skin on and bone-in. It’s called so due to its similarity in shape to a drumstick used by a musician. Drumsticks are cheaper than thighs, mainly due to the high bone to meat content. People often love them on a buffet table as finger food. Best suited for slow-cooking, these are large cuts of meat with bones that can be roasted or casseroled. You can also use it in making soup. Often used in the desi-style chicken curry, thigh meat comes with a lot of flavour. The drumstick, on the other hand, is a hot favourite for barbecuing. They taste amazing when rolled in bread crumbs and fried.
Although wings are not very meaty, they are a preferred finger food at parties and get-togethers. Foodies love chicken wings as fried, roasted or barbecued. With bone or as a fillet, the tender white meat of chicken breast is a versatile cut that can be stuffed or coated for extra taste. The portion is skinless and has a supple texture. The high meat-to-bone ratio makes it suitable for a variety of dishes. Did you know there are many health benefits of chicken wings too? When cooked properly, chicken wings can help ease metabolic disorders, while they are also used in therapeutic nutrition for hypertension, stroke, and heart disease. Chicken wings are good for the elderly, as they are filled with nutrients. It is believed that moderate consumption of chicken wings can significantly help the human body.
When speaking of chicken, how can we forget our beloved ‘lollipop’? An absolute favourite among chicken lovers, these trimmed chicken wings are favoured for the fat and bone as much as for the meat. Then, we have another favourite - the ‘keema’. Chicken mince are fillets ground to perfection. The juicy and smooth lean mince is an ideal choice for an array of dishes. In terms of feasts or get-togethers, many also love the whole chicken (with skin), thanks to its juiciness that effectively enhances that flavour. Chicken lollipop is an excellent source of protein and comes with a variety of health benefits. It helps protect your vision and immunity, and is considered an effective diet for athletes.
After all the talk about chicken, its cuts and delectable flavours, we are sure you must be tempted to quickly get busy in the kitchen. We suggest you try this Boneless Tandoori Chicken Tikka recipe by Chef Kunal Kapur.
Ingredients:
For first marination:
- 250 gm chicken leg (boneless)
- Salt, to taste
- ½ lemon
- ½ tbsp ginger paste
- ½ tbsp garlic paste
For second marination:
- 2½ tsp mustard oil
- 0.5½ tbsp Kashmiri chilli powder
- ½ cup curd
- Salt, to taste
- ½ tbsp ginger paste
- ½ tbsp lemon juice
- a pinch chaat masala
- ½ tsp kasoori methi powder
Method:
- Pat dry the chicken and add salt, lemon juice, ginger paste, and garlic paste.
- Mix well and keep it aside for at least half an hour.
- Meanwhile, pour mustard oil in a fresh bowl and add Kashmiri chilli powder to it.
- Stir and add thick curd, lemon juice, salt, ginger paste, garlic paste, and methi leaves powder. Mix it well and keep aside.
- Now, squeeze the chicken between your palm to remove any excess moisture.
- Place the chicken in the second marinade mix and coat it evenly.
- Heat a grill pan, lightly oil it and place the chicken pieces on high flame.
- After 2-3 minutes, turn over to get the grill marks on the other side as well.
- Now, lower the heat and cook the chicken on both sides. This may take about 15-20 minutes.
- Alternatively, you can cook the chicken in an oven preheated to 220 degrees Celsius for 20 mins.
- Remove, sprinkle some chaat masala and serve hot with a lemon wedge.
