5 Cuts of Chicken and the Best Ways to Cook Them

For most home chefs around the country, cooking is more than just a chore. It’s a science, an art form and an almost spiritual activity. That’s why it’s so important that we’re well equipped with all the ingredients required to whip up a great meat dish that suits our mood and tantalizes the taste buds of our loved ones. Chicken is a dinner staple in almost every meat-eating household. It’s succulent, versatile and can make a good meal great. So if you plan on cooking chicken, pay close attention to the cut of the chicken. 

Why is this important?

Every cut of chicken has varying texture and flavour. They also differ in fat content. Dark meat usually has a higher fat content than white meat. If you want your dish to be melt-in-your-mouth good or nutritionally balanced, then the cut of your chicken is what you have to pay close attention to. Luckily for you, Licious has so many cuts of chicken that no matter the recipe or the dish you’re in the mood for, you’ll find the perfect cut for it.

Here’s everything you need to know about the various chicken cuts and how to use them. 

Chicken Thigh Boneless

About The Cut

Cut from the upper leg of the chicken this cut is smooth, juicy and tender. It is a great source of proteins and vitamins. 

How To Cook It 

You can try grilling, baking or even pan-frying it. Slow cooking this meat is the best way to retain its juiciness. 

Murgh Pakora: 

This cut of chicken is perfect for Kebabs and Murgh Pakora. To make Murgh Pakora start by coating the chicken in besan flour, rice flour, salt, turmeric and chilli powder. Then add ginger garlic paste, curry leaves, onions, and green chillies. Pour egg whites on top and mix until the pieces are thoroughly coated. Then fry in a deep cooking pot or Kadai until golden and crisp. 

Chicken Ballotines: 

 In the mood for some restaurant-worthy continental food? Try making Chicken Ballotine. Start by stuffing the chicken with spinach, mozzarella, garlic seasoning and finely chopped onion. Roll the chicken and wrap it in clear film. Then bake, fry, or poach it in water and serve with a side of stir-fried vegetables. 

Chicken Tikka Cut

About The Cut

Cut from the breast and leg portion of the chicken these succulent boneless portions are flavorful, juicy and high in protein.  

How To Cook It

Chicken Tikka Cuts can be coated with a melange of spices and fried, baked, or roasted. They are high in protein, vitamin B6, and minerals. Low in fats, and high in nutrients this cut is perfect for health and fitness enthusiasts. 

Boneless Chicken Biryani

For a melt-in-the-mouth experience, simply marinate Chicken Tikka Cut in curd and spices and then fry it with onions, cinnamon, clove, and bay leaf. Add the gravy and chicken to steamed Basmati rice and voila! You have a sumptuous Boneless Chicken Biryani that will push your tastebuds to its limit. 

Chicken Drumstick

About The Cut

High in flavour and nutrients, this cut comes from the leg of the chicken. It’s a fleshy bone-in-cut that is juicy and high in fat content and flavour. 

How To Cook It

As this meat is close to the bone it’s great at retaining moisture and flavour. Even if you were to overcook this cut, rest assured that the texture and flavour will not be harmed. You can fry, roast, or bake this chicken cut. 

Tangdi Kebab

If you’re on the lookout for an ideal party snack, then simply whip up some flavorful Tangdi Kebab using the Licious Chicken Drumstick Cut. To do this, start by marinating the chicken in spices, then toss it in chickpea flour and finally bake it in the oven. Serve alongside a zesty lemon chutney or dip. 

Chicken Breast Boneless

About The Cut

This boneless cut of chicken comes from the breast part of the chicken and is therefore lean and much more meatier. It has a supple texture and is high in protein. 

How To Cook It

Low in calories and loaded in lean protein, there are countless ways to cook these cuts. You can bake, fry, or roast it. Poaching this cut is a great way to retain its flavour and texture.

Healthy Pan Fried Chicken Breast 

For a continental twist season, coat with Italian seasoning and olive oil. Then pan fry it in a skillet. Pay close attention to make sure you don’t overcook it. Serve alongside mashed potatoes and stir-fried vegetables.  

Butter Chicken Curry

If you’re in the mood to gorge on an Indian dinner staple, then whip up some Butter Chicken with our Chicken Breast Boneless. Marinate it in curd and spices. Leave it overnight and then sear it in a pan. Next prepare the gravy using spices such as chilli, turmeric, garam masala, and salt. Add ginger-garlic paste, tomato paste, and heavy cream for a silky smooth texture. Add the chicken to the sauce and top with a dollop of butter.   

Chicken Tenders 

About The Cut 

Chicken Tenders are obtained from the tenderloin of the chicken and are exceptionally tender and juicy.  They are a rich source of proteins and have a mild taste. 

How To Cook This Cut

If you’re ever running against the clock, then this cut is easy to prepare and is extremely tender and juicy when cooked right. It can be fried, roasted, or baked.

Spicy Chicken Crisps

We love a simple recipe that can be added to our weekly dinner menus, and there are just so many of them that can be whipped up using chicken tenders. Chicken Fingers or Spicy Chicken Crisps are a great way to enhance a simple dinner. To make Spicy Chicken Crisps, which is really just an Indian take on Chicken Fingers, coat the chicken in herbs, spices, and curd. Then, dip into breadcrumbs and deep fry until golden brown. Serve with a cheesy curd dipping sauce.

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