The Meatigo Chicken Guide: Which Cut for Which Dish
A short guide to Meatigo chicken cuts: what each is best for, how long it takes, and how to avoid dry meat.
Raw materials
Six cuts, six jobs. Pick the cut first and the dish follows.
Ingredients
Method
Match the cut to the cooking method.
- 01Boneless breast
Lean and quick. Best for tikka, stir-fries, meal prep and pasta. Cook it fast and do not overcook. Slice across the grain.
- 02Boneless thigh
Juicier and more forgiving. Best for butter chicken, chilli chicken and biryani. It stays soft through longer cooking.
- 03Curry cut with skin
Bone-in pieces with skin. Best for curries and gravies, because the bones add flavour. Thaw first if frozen.
- 04Wings
Best for air frying, baking and grilling. Pat dry, cook hot and toss in sauce at the end.
- 05Whole chicken
Best for roasting. Thaw fully in the fridge, butter under the skin and check 74 °C at the thigh.
- 06Mince
Best for keema, koftas, wraps and patties. Cook it dry and brown it well for flavour.
Questions
How do I thaw frozen chicken?+
In the fridge, overnight, still in its pack. Never on the counter.
How do I stop chicken breast drying out?+
Do not overcook it. Rest it, slice across the grain, or use a marinade with curd.
How long does raw chicken keep?+
Follow the storage instructions on the pack. Keep it cold and cook it within the date shown.