poultry

Skinless chicken leg and thigh

Murgh ki taang

Measured directly by weight; no spoon or count conversion.

No vegetarian swap gives the chicken flavour; add extra stock or fried onion.

• 
  Skinless chicken thigh and drumstick

  Use the same weight; very similar cut, same cooking time.

• 
  Skinless bone-in chicken

  Use the same weight; cut into leg-sized pieces. Same cooking time.

• 
  Bone-in chicken thigh and drumstick

  Use the same weight; remove the skin. Same result.

• 
  Paneer

  Use 70% of the weight if bone-in; cube and add for the last 10 minutes. Use 80% if boneless.

• 
  Potato

  Use 80% of the weight; large chunks, add early and simmer until tender. Good in gravy.

• 
  Raw jackfruit

  Use the same weight; parboil or use canned drained jackfruit. Simmer 20–25 minutes longer to soften.

Xacuti Chicken

Goan Chicken Curry with a Classic Xacuti Paste