Whole Bird Cuts
Whole Chicken
Entire bird, ideal for roasting or boiling.
Butterflied / Spatchcock Chicken
Whole chicken split down the backbone and flattened for faster grilling or roasting.
Bone-In Cuts
Breast (Bone-In)
Meaty upper chest portion with rib bone attached; juicy when roasted.
Thigh (Bone-In)
Dark meat from the upper leg; very flavorful.
Drumstick
Lower part of the leg; kids’ favorite.
Whole Leg (Leg Quarter)
Thigh + drumstick together.
Wing
Includes drumette, wingette (flat), and wing tip.
Boneless Cuts
Boneless Skinless Breast
Lean white meat, most common for grilling or pan-frying.
Boneless Thigh
Juicy and flavorful; preferred in curries and kebabs.
Chicken Tenders / Tenderloins
Thin strip of meat under the breast, very tender.
Specialized Cuts
Curry Cut
Bird chopped into small or medium pieces, usually bone-in, for Indian-style curries.
Biryani Cut
Medium-sized bone-in pieces for even cooking in rice dishes.
Lollipop
Wing meat trimmed into a “lollipop” shape, popular in Indo-Chinese dishes.
Minced Chicken (Keema)
Ground meat from breast or thigh, used for kebabs, patties, or fillings.
Chicken Strips
Thin boneless slices for stir-fry or frying.
Chicken Stew Cut
Larger bone-in pieces for slow cooking.
Offals (Giblets)
Liver
Rich in flavor, used in curries or pâtés.
Gizzard
Chewy muscle part of the stomach, often fried.
Heart
Small and tender, used in stews or grilled skewers.
Mutton Bones Types
Soup Bones
Large marrow-rich bones from leg and shoulder. Perfect for mutton soup, bone broth, or slow-cooked gravies.
Marrow Bones (Nalli)
Thick leg bones filled with soft, flavorful marrow. Best for nihari, nalli gosht, and rich stews.
Rib Bones
Flat bones from the rib section with some meat attached. Adds deep flavor to soups and curries.
Neck Bones
Bony section with connective tissue. Excellent for slow-cooked curries and stocks.
Mixed Bones
A combination of marrow, rib, and neck bones. Ideal for versatile use in different recipes.
Mutton Cuts
Curry Cut (Bone-in)
Mixed bone-in pieces from leg, shoulder, and ribs. Perfect for rich gravies and home-style curries.
Biryani Cut
Medium-sized bone-in pieces with balanced meat-to-bone ratio. Cooks evenly, ideal for biryanis and pulaos.
Boneless Cubes
Tender, lean pieces without bone. Great for kebabs, stir-fries, and kids’ meals.
Mutton Chops
Rib or loin cuts with juicy meat and bone. Perfect for grilling, pan-fry, or tandoor.
Leg Pieces
Meaty cuts from the back leg. Ideal for roasts, slow-cooking, or mutton raan.
Shoulder Pieces
Flavor-rich cuts from the front leg. Best for slow-cooked curries and stews.
Keema (Minced Mutton)
Freshly minced from lean cuts. Great for kebabs, kheema masala, and stuffed dishes.
Paya (Trotters)
Goat legs for making flavorful paya soup or bone broth.
Liver (Kaleji)
Fresh organ meat, rich in nutrients. Perfect for quick fry dishes.
Gurda (Kidney)
Delicate and flavorful, great for Gurda-Kaleji fry.
Bheja (Brain)
Soft, creamy texture, perfect for bheja fry or masala.
Chicken Bones
Soup Bones
Mixed chicken bones with little meat attached. Perfect for chicken stock, soups, and stews.
Neck Bones
Bony section from the chicken neck. Adds deep flavor to broths and gravies.
Back Bones
Back portion with rib bones. Great for soup bases and slow cooking.
Wing Bones
Chicken wing bones with some meat. Ideal for making chicken soup or stock with mild flavor.
Mixed Bones
Combination of neck, back, and wing bones. Good for all-purpose use in stock, soups, and curries.
Feet (Chicken Paws)
Chicken feet rich in collagen. Used in Chinese soups and health broths.
Types of Chicken Cuts
Whole Chicken
Entire bird, ideal for roasting, grilling, or boiling.
Curry Cut (Bone-in)
Mixed bone-in pieces from breast, thighs, and wings. Perfect for Indian curries and gravies.
Biryani Cut
Medium-sized bone-in pieces with balanced meat-to-bone ratio. Cooks evenly in biryani and pulao.
Boneless Breast
Lean, skinless, and tender white meat. Great for grilling, stir-fry, and sandwiches.
Boneless Thigh
Juicy, flavorful dark meat. Perfect for kebabs, curries, and roasts.
Drumsticks
Lower part of the leg with juicy meat. Ideal for frying, baking, or tandoor.
Whole Leg
Thigh and drumstick together. Perfect for roasting or slow cooking.
Wings
Includes drumettes, wingettes, and wing tips. Great for snacks, barbecues, and frying.
Chicken Tenders
Soft strips under the breast. Best for quick fry and kids’ meals.
Minced Chicken (Keema)
Ground chicken from breast or thigh. Used for kebabs, patties, and stuffing.
Lollipop
Wing meat trimmed into a “lollipop” shape. Popular Indo-Chinese starter.
Stew Cut
Large bone-in pieces for soups and stews.
Whole Chicken
Entire bird, ideal for roasting or boiling.
Butterflied / Spatchcock Chicken
Whole chicken split down the backbone and flattened for faster grilling or roasting.
Breast (Bone-In)
Meaty upper chest portion with rib bone attached; juicy when roasted.
Thigh (Bone-In)
Dark meat from the upper leg; very flavorful.
Drumstick
Lower part of the leg; kids’ favorite.
Whole Leg (Leg Quarter)
Thigh + drumstick together.
Wing
Includes drumette, wingette (flat), and wing tip.
Boneless Skinless Breast
Lean white meat, most common for grilling or pan-frying.
Boneless Thigh
Juicy and flavorful; preferred in curries and kebabs.
Chicken Tenders / Tenderloins
Thin strip of meat under the breast, very tender.
Curry Cut
Bird chopped into small or medium bone-in pieces, perfect for Indian-style curries.
Biryani Cut
Medium-sized bone-in pieces that cook evenly in rice dishes like biryani.
Lollipop
Wing meat trimmed into a “lollipop” shape, popular for Indo-Chinese starters.
Minced Chicken (Keema)
Ground meat from breast or thigh, ideal for kebabs, patties, or fillings.
Chicken Strips
Thin boneless slices used for stir-frying or frying.
Chicken Stew Cut
Larger bone-in pieces, best suited for slow-cooked stews and soups.
Liver
Rich in flavor, used in curries or pâtés.
Gizzard
Chewy muscle part of the stomach, often fried.
Heart
Small and tender, used in stews or grilled skewers.
Soup Bones
Large marrow-rich bones from the leg and shoulder. Perfect for mutton soup, bone broth, or slow-cooked gravies.
Marrow Bones (Nalli)
Thick leg bones filled with soft, flavorful marrow. Best for nihari, nalli gosht, and rich stews.
Rib Bones
Flat bones from the rib section with some meat attached. Adds deep flavor to soups and curries.
Neck Bones
Bony section with connective tissue. Excellent for slow-cooked curries and stocks.
Mixed Bones
A combination of marrow, rib, and neck bones. Ideal for versatile use in different recipes.
Curry Cut (Bone-in)
Mixed bone-in pieces from leg, shoulder, and ribs. Perfect for rich gravies and home-style curries.
Biryani Cut
Medium-sized bone-in pieces with balanced meat-to-bone ratio. Cooks evenly, ideal for biryanis and pulaos.
Boneless Cubes
Tender, lean pieces without bone. Great for kebabs, stir-fries, and kids’ meals.
Mutton Chops
Rib or loin cuts with juicy meat and bone. Perfect for grilling, pan-frying, or tandoor cooking.
Leg Pieces
Meaty cuts from the back leg. Ideal for roasts, slow-cooking, or mutton raan.
Soup Bones
Mixed chicken bones with little meat attached. Perfect for chicken stock, soups, and stews.
Neck Bones
Bony section from the chicken neck. Adds deep flavor to broths and gravies.
Back Bones
Back portion with rib bones. Great for soup bases and slow cooking.
Wing Bones
Chicken wing bones with some meat. Ideal for making chicken soup or stock with mild flavor.
Mixed Bones
Combination of neck, back, and wing bones. Good for all-purpose use in stock, soups, and curries.
Feet (Chicken Paws)
Chicken feet rich in collagen. Used in Chinese soups and health broths.
Whole Chicken
Entire bird, ideal for roasting, grilling, or boiling.
Curry Cut (Bone-in)
Mixed bone-in pieces from breast, thighs, and wings. Perfect for Indian curries and gravies.
Biryani Cut
Medium-sized bone-in pieces with balanced meat-to-bone ratio. Cooks evenly in biryani and pulao.
Boneless Breast
Lean, skinless, and tender white meat. Great for grilling, stir-fry, and sandwiches.
Boneless Thigh
Juicy, flavorful dark meat. Perfect for kebabs, curries, and roasts.
Drumsticks
Lower part of the leg with juicy meat. Ideal for frying, baking, or tandoor.
Whole Leg
Thigh and drumstick together. Perfect for roasting or slow cooking.
Wings
Includes drumettes, wingettes, and wing tips. Great for snacks, barbecues, and frying.
Chicken Tenders
Soft strips under the breast. Best for quick fry and kids’ meals.
Minced Chicken (Keema)
Ground chicken from breast or thigh. Used for kebabs, patties, and stuffing.
Lollipop
Wing meat trimmed into a “lollipop” shape. Popular Indo-Chinese starter.
Stew Cut
Large bone-in pieces for soups and stews.