poultry

Skinless chicken thigh and drumstick

Murgh

Weight-only cut; no spoon or count unit.

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

• 
  Skinless chicken leg and thigh

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

• 
  Skinless bone-in chicken thigh and drumstick

  Use the same weight; essentially the same ingredient.

• 
  Bone-in chicken thigh and drumstick

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

• 
  Paneer

  Use 70% of the weight; cube and add for the last 10 minutes. Soft and rich; no bone flavour.

• 
  Potato

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

• 
  Raw jackfruit

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

Parsi Margi Ma Kari

Spicy Chicken Curry with Dried Chillies, Garlic and a Classic Parsi Masala