Topic: Jb's pre cooked chicken

[Peripatetic Phil]

the type of chicken used in BIR dishes is Murgee brand chicken as this stays soft for longer, and sardia or noble chicken for chicken tikka

I didn't know this.  So what is the chicken that we get in the supermarket then?  I always thought that "Murgi or Murgee" was Indian for chicken?

Did this ever get resolved ?  Sadia (no "r") is indeed a Brazilian supplier of chicken that exports widely [1] but Ifindforu's "Murg[h]ee"  is, as far as I can tell, simply the generic Hindhi word for a hen (female chicken) as opposed to murghaa, a cock (male chicken) [2].  This would make perfect sense : one would expect a hen bird not to toughen as quickly as a cock bird when cooked.  As regards "Noble", there seem to be two possibilities.  The first is that this refers to chickens supplied by the UK company Noble Foods [3], who are the UKs largest producer of eggs (and must, therefore, almost certainly be involved in the sale of chickens).  Alternatively, the term "Noble" is used in Brazilian ("carnes nobres") to refer to the best parts of an animal.  This again would make perfect sense in the context of chicken tikka, as this is (in my experience, anyway) invariably made from the breast or "most noble" part of the bird.

** Phil.
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[1] http://www.gmwa.org.uk/foodguide2/index.php?page=viewquestion&id=88
[2] http://bir-recipes.org.uk/Culinary-terms/Murgh.html
[3] http://tinyurl.com/Noble-foods

[commis]

Hi
I took it to mean the frozen Brazilian, as that sits also with his term, soft.
Regards

[Pugs]

(As taught on my recent cookery lessons)

Ingredients
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1 tablespoon ginger/garlic

Is that a combined tablespoon or shorthand for a tablespoon of each, chopped or puree?

[Gav Iscon]

1 tablespoon of 50/50 ginger garlic pureed together

[Pugs]

1 tablespoon of 50/50 ginger garlic pureed together

Thanks bud

[livo]

Is it possible to permanently fix the title of this thread? It would enhance the "search" facility should anybody be looking for "pre cooked chicken", as I have done in the past and without ever having seen this thread before, (despite Phil's attempt to correct it).

JerryM, where and how did you use Black Cumin in this and how much? What was the confusion CA cleared up for you?  Was it the black seed Vs black cumin issue?

[curryhell]

All posts edited and thread title now fixed 

[Pugs]

I have only used this one recipe for pre-cooked chicken but I do like it, could almost eat the leftovers which remind me of a basic chicken curry! I too, also added in whole spices mentioned at the beginning but did not cook'em for 5 mins, only for 1 min before adding G\G

[littlechilie]

Good point Pugs I have used the same method to make a basic chicken curry before, all very tasty. 

[Edwin Catflap]

I think the best way is just to simmer in some base gravy for 20 mins whilst doing other prep. Enhances the base as well

Ed