Poultry and Meat

When cooking chicken or meat, Indian cooks will almost always opt for bone-in. This is because, once cooked, bones release an incredible amount of flavour that you simply will not find in a chicken breast or lean cut of meat. The problem is that meat on the bone does take longer to cook, as the heat has to permeate right into those bones before they release their sacred juices. Because of the time restraints here, cooking meat on the bone is not an option, but there are a few tricks we can employ to get that extra oomph of meaty flavour into our dishes.