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Poultry
Chicken, duck and quail are the most commonly eaten poultry meats in India. Quail is especially important in Northeast India, while duck is usually eaten in South India, especially in Kerala.
Chicken is one of the most popular meats in India and is an excellent choice for curries and for cooking with subtle, aromatic spice blends. Chicken meat can sometimes be a bit bland. But the combination with spicy ingredients, almonds, garlic and yogurt to onions, ginger, chilies, cumin and coriander makes a chicken dish a true culinary feast.
Indian cooks often choose thighs and drumsticks, which tend to have more flavor, while diced chicken breast is ideal for stir-frys (briefly fried while stirring). In Indian cuisine, chicken is very versatile and tastes absolutely delicious whether fried, braised or grilled on a skewer. To give the dish real depth of flavor, the meat is often marinated before cooking or briefly rubbed with a dry spice mix.
Due to its texture, chicken goes particularly well with creamy mixtures, such as the very popular Chicken Korma or Butter Chicken from North Indian cuisine. It is also excellent for spicy curries, which range from fragrant and mild to fiery hot. In addition, it goes well with a variety of side dishes – plain boiled rice, dals and other lentil dishes, Indian breads and salads – and thus easily brings variety to the family menu.
Here you will find recipes for every taste, occasion, season and budget.
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