Chicken Boneless
Clean, tender boneless chicken cubes from breast and thigh — ideal for tikka, kebabs, stir-fry and gravies. Cut to order and delivered fresh, never frozen.
Chicken Boneless — how much, and how to cook it
How much to order
Boneless goes further than curry cut because there is nothing to discard — 150g a head is generous. 500g makes tikka for three, or a gravy for four.
Cooking it
Boneless cooks fast and punishes inattention. Eight to ten minutes on a hot pan is enough; past that the breast dries out. For tikka, marinate in thick curd for two hours so the acid does the tenderising, then cook hot and quick. If you are making a gravy, add the chicken last and let it finish in the sauce off the heat.
Keeping it fresh
Everything is cut after you order and delivered chilled, never frozen — so the clock starts when it reaches your door, not when it left a warehouse. Refrigerate it straight away and use it within two days, or freeze it the same day it arrives.
Chicken Boneless — FAQs
Is it breast or thigh meat?
A mix of both, for the balance of tenderness and flavour. Ask for breast-only or thigh-only in the instructions.
What size are the cubes?
About 3cm, which suits kebabs and gravies alike. Tell us if you want them smaller for a stir-fry.
Can I get it minced?
Yes — write "mince" in the special instructions and we will prepare it that way.