poultry
Bone-in skinless chicken
Murgh
Weight-only cut; no spoon or count unit.
Instead of Bone-in skinless chicken
Skinless bone-in chicken thigh and drumstickUse the same weight; these pieces give a similar lean, bone-in curry.
Chicken on the boneUse the same weight but remove the skin; skin-on pieces make the gravy richer.
Skinless boneless chickenUse about 90% of the weight and shorten the simmer by 10–15 minutes.
Vegetarian swaps
PaneerUse 70–80% of the weight, cube and add in the last 10–15 minutes.
PotatoUse 80–100% of the weight, parboil in chunks and allow 10–15 minutes extra cooking.
MushroomUse the same weight, halve or quarter and cook until their water evaporates; they need only 10–12 minutes.
Recipes with Bone-in skinless chicken
Bhopal Haryali Murgh Rezala
Green Chicken Curry with Chillies, Coriander and Garam Masala
Hyderabadi Dum Ka Murgh
Slow-cooked Chicken Curry with Saffron, Turmeric, Chilli and Mint
Lucknowi Badami Murgh
Creamy Chicken Curry with Ground Almonds, Yoghurt, Cardamom and Fenugreek
Mangalorean Kori Ghassi
Spiced Chicken Curry with Curry Leaves, Garlic, Chilli and Tamarind
Tamil Chicken Kozhumbu
Chicken Cooked with Black Pepper, Fennel Seeds, Cloves and Curry Leaves