Quote from: Peripatetic Phil on March 07, 2014, 05:02 PM

Quote from: mickdabass on March 07, 2014, 04:53 PM
Can't recall anyone ordering "on the bone" but I'm sure they used to

And they still do.  I ordered one of the two house specials (Chicken Raan, two whole legs of chicken) from the Raja of Kent, Tenderden, less than a month ago.  Absolutely superb, and a very pleasant change from chicken breast.

I ordered it again when I was in Kent last week, and once again it was superb.  The Raja of Kent is now a motel as well as an Indian Restaurant, and may be under new management (I didn't recognise any of the faces) but the quality is unchanged.
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** Phil.

Quote from: wikiwawa on March 01, 2014, 10:12 PM
I tend to use thigh as it's cheaper, got better flavour and doesn't dry out as easily

I could not agree more.

another vote for thigh for all the good reasons elucidated here.

Then again, I can buy chicken leg quarters from my local restaurant supply store for 53c/lb and break down the quarters into drumsticks and thighs myself, saving a packet of cash into the bargain, so win/win!

Hands down, in a curry or tikka, it's thigh for me. But my missis does a beautiful breaded chicken breast, pan fried, served with chopped tomatoes with a ton of garlic in them and it is absolutely wonderful. Not Indian, but just saying.

Robbo