poultry

Skinless chicken on the bone

Murgh

Measured directly by weight; no spoon or count conversion.

No vegetarian swap gives the bone stock; add extra stock or mushroom for savouriness.

• 
  Skinless bone-in chicken

  Use the same weight; same ingredient and cooking time.

• 
  Skinless bone-in chicken thigh and drumstick

  Use the same weight; smaller pieces cook 5–10 minutes faster.

• 
  Bone-in chicken

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

• 
  Paneer

  Use 70% of the weight; cube and add for the last 10 minutes. Rich but no bone stock.

• 
  Potato

  Use 80% of the weight; cut into chunks and add early. Simmer until tender.

• 
  Raw jackfruit

  Use the same weight; parboil or use canned drained jackfruit. Simmer 20 minutes longer than chicken.

Bengali Chicken Chaap

Creamy Saffron & Yoghurt Chicken Curry

Mangalorean Ghee Roast Chicken

Curry Leaf & Ghee Fried Chicken

Parsi Chutney Ma Murgi

Green Mango, Mint & Coconut Chicken Curry

Parsi Kaju Ma Murgi

Parsi Creamy Chicken Curry

Rajasthani Khade Masale Ka Murgh

Stir-Fried Chicken with Whole Spices & Green Chillies

Konkani Kombdi Masala

Spicy Chicken Curry with Coconut & Chilli