Handy Chicken Tips
Buying & Storing:
- Do not buy a chicken with yellow skin & flesh. Buy one with white skin and flesh.
- Buy broilers (small chicken of about 700 g) when buying chicken as they cook faster, especially for Tandoori and Tikka preparations.
- Fresh chicken is always more tender than frozen chicken. So if you have a choice, always buy fresh chicken.
- For every 800 gm of chicken with bones, you should buy about 700 gm of boneless chicken.
- Never refreeze thawed out chicken, as it will turn hard and tough on cooking.
- Never keep raw chicken at room temperature for longer than 1 hour, including preparation time.
- Do not over cook chicken. It tends to get hard and chewy.
- Use moderate heat for tender, juicy and uniformly cooked chicken. High temperatures toughen the protein, squeeze out juices, cause excessive shrinkage.
- Boneless chicken can be substituted with chicken on the bone but will take a little longer to cook.
- Chicken cooks better in a nonstick wok as the masalas do not stick to the bottom of the utensil when cooked.
- Chicken can be cooked covered on low flame without pressure cooking. If the chicken is big, say 1 kg, it is sometimes better to pressure cook it for 2 whistles.
- Marinate chicken for grilling and tandoori recipes. It helps to tenderize the meat.
- The chicken should be cut properly at the joints otherwise, the meat tends to loosen from the bones on cooking.
- Always wash mine in a strainer and not in a pan. Squeeze well to remove all water.
- It is better to grind the mince once in a mixer to give it a sticky consistency so that the kebabs or seeks bind well and do not scatter while cooking.