Meat and Poultry

Poultry, game and mutton are the basis of many dishes in different regions of India, especially in the north. Chicken is still the most popular meat in the country, and tandoori chicken and chicken tikka are often the favourite dishes. Chicken that is cooked in rich and luxurious sauces, such as korma and pasanda, have their origins in the Royal kitchens, while different types of chicken biryanis are cooked all over India. Duck, guinea fowl and quail are also used, most notably in the Royal kitchens of India where there is a tradition of hunting, especially in the princely state of Rajasthan in western India. Over the years the royal chefs have developed a repertoire of exquisite game dishes, which have delighted the palates of many generations. As game birds tend to be on the drier side, these may be marinated first with tenderizing ingredients, such as vinegar, lime juice or yogurt. They are then cooked in deliciously spiced sauces.