Pick a cut
Tap a part of the chicken to see what it's like, how to cook it and what to ask for.
Breast fillet
Lean, mild and quick to cook. Dries out if you cook it too long.
Cook it asKorma, Shawarma, Stir-fries, Quick curries
HowFry, grill or simmer briefly, and take it off the heat as soon as it's cooked through.
Ask forFillets whole, sliced thin, or cubed for curry.
RecipesChicken korma, Chicken shawarma
Boneless thigh
Juicier and richer than breast, and very hard to dry out.
Cook it asTikka, Tikka masala, Shawarma, Karahi
How15 to 20 minutes in a very hot oven or on the BBQ. 20 to 25 minutes in a curry.
Ask forBoneless thigh, cubed 4cm for tikka.
RecipesChicken tikka, Chicken tikka masala, Chicken shawarma
Drumsticks
Cheap, juicy and easy for children to hold.
Cook it asTandoori drumsticks, Peri peri, BBQ
How35 to 45 minutes at 200°C, or over indirect heat on the BBQ.
Ask forDrumsticks skin off and slashed, so the marinade gets in.
Wings
Crisp skin and sticky edges. Best eaten with your hands.
Cook it asPeri peri wings, BBQ wings, Air fryer wings
HowAbout 25 minutes at 220°C, turning once, or 20 minutes in an air fryer.
Ask forWings whole, or split into flats and drums.
Whole legs
Thigh and drumstick together. Skin on for roasting, skin off for curry.
Cook it asBiryani, Karahi, Roast legs, Curry
How30 to 35 minutes in a curry. About 45 minutes roasted at 200°C.
Ask forLegs skin off and cut in two, for biryani or curry.
RecipesChicken biryani, Chicken karahi
Whole chicken
Baby and medium birds. The cheapest way to buy chicken.
Cook it asPeri peri chicken, Roast chicken, Karahi, Curry
HowRoast at 190°C for 20 minutes per 500g plus 25 minutes. Opened out flat, about 45 minutes.
Ask forWhole, opened out flat (spatchcocked), or skinned and cut into 8 or 12 curry pieces.
RecipesPeri peri chicken, Chicken karahi
Hard chicken
An older bird with firm meat and far more flavour. Also called desi chicken.
Cook it asYakhni (chicken soup), Desi-style curry
HowSlow-cook for 1½ to 2 hours. It won't go soft in 30 minutes like a young bird.
Ask forA hard chicken skinned and cut into pieces.
RecipesChicken yakhni soup
Chicken mince
Lean and light. Takes on spices well.
Cook it asKeema, Kebabs, Burgers
HowAlways cook right through, with no pink left.
Ask forChicken mince, fresh from the counter.
Livers and gizzards
Cheap and full of flavour. Livers are soft, gizzards firm.
Cook it asKaleji fry, Gizzard curry
HowLivers fry in 4 to 5 minutes until cooked through. Gizzards need 40 to 60 minutes of simmering.
Ask forLivers, hearts or gizzards by weight.
What we cut
| Cut | What it's like | Cook it as | Ask for | Recipes |
|---|---|---|---|---|
| Breast fillet | Lean, mild and quick to cook. Dries out if you cook it too long. | Korma, Shawarma, Stir-fries, Quick curries | Fillets whole, sliced thin, or cubed for curry. | Chicken korma, Chicken shawarma |
| Boneless thigh | Juicier and richer than breast, and very hard to dry out. | Tikka, Tikka masala, Shawarma, Karahi | Boneless thigh, cubed 4cm for tikka. | Chicken tikka, Chicken tikka masala |
| Drumsticks | Cheap, juicy and easy for children to hold. | Tandoori drumsticks, Peri peri, BBQ | Drumsticks skin off and slashed, so the marinade gets in. | |
| Wings | Crisp skin and sticky edges. Best eaten with your hands. | Peri peri wings, BBQ wings, Air fryer wings | Wings whole, or split into flats and drums. | |
| Whole legs | Thigh and drumstick together. Skin on for roasting, skin off for curry. | Biryani, Karahi, Roast legs, Curry | Legs skin off and cut in two, for biryani or curry. | Chicken biryani, Chicken karahi |
| Whole chicken | Baby and medium birds. The cheapest way to buy chicken. | Peri peri chicken, Roast chicken, Karahi, Curry | Whole, opened out flat (spatchcocked), or skinned and cut into 8 or 12 curry pieces. | Peri peri chicken, Chicken karahi |
| Hard chicken | An older bird with firm meat and far more flavour. Also called desi chicken. | Yakhni (chicken soup), Desi-style curry | A hard chicken skinned and cut into pieces. | Chicken yakhni soup |
| Chicken mince | Lean and light. Takes on spices well. | Keema, Kebabs, Burgers | Chicken mince, fresh from the counter. | |
| Livers and gizzards | Cheap and full of flavour. Livers are soft, gizzards firm. | Kaleji fry, Gizzard curry | Livers, hearts or gizzards by weight. |
Breast or thigh?
Breast is lean and quick, but it dries out if you cook it a minute too long. Boneless thigh is juicier, richer and almost impossible to overcook, which is why we'd pick it for tikka, karahi and shawarma.
Whole chickens, cut your way
A whole chicken is the cheapest way to buy chicken. Ask us to skin it and cut it into 8 or 12 curry pieces, or to spatchcock it (open it out flat) so it roasts or barbecues in about 45 minutes.
Recipes with chicken
Questions
What is hard chicken?
An older bird, often a former laying hen, with firm meat and much more flavour than a young chicken. It needs 1½ to 2 hours of slow cooking and makes the best soup and desi-style curry.
Can you cut a whole chicken into curry pieces?
Yes. We'll skin it and cut it into 8 or 12 pieces while you wait. Just ask at the counter.
Is breast or thigh better for curry?
Thigh. It stays juicy in the sauce. Breast works if you add it near the end and don't overcook it.
Do you sell marinated chicken?
Sometimes, such as peri peri wings and tandoori legs. Ask at the counter what's in today, or make our peri peri marinade at home.
How do I know chicken is cooked?
There should be no pink meat and the juices should run clear. With a thermometer, the thickest part should reach 75°C.