Full question
I recently made Nigella's Mughlai Chicken Curry but the chicken thighs were rubbery, I couldn't eat the meat at all. I have found this in other curry recipes when I use boneless and skinless chicken thighs and I wondered if I was doing something wrong? Could this be something to do with the product I'm buying? Any help and suggestions you have would be great as when I use breasts they are too dry.
Our answer
For the Mughlai Chicken (from FEAST) Nigella suggests using chicken thighs as the meat is moister, though chicken breasts can be used instead if preferred. The chicken is briefly browned in a frying pan and then cooked in a creamy, mildly spiced sauce. If the chicken is rubbery in texture then it is likely that it is being overcooked, or cooked too fiercely.
The chicken thighs are just sealed in a frying pan and this should only take a minute or two. Make sure that you do not overcrowd the pan as the thighs will steam rather than brown and this could increase the chance of the chicken having a rubbery texture. Once the sauce has been added to the pan, bring it up to boiling point (where there are bubbles around the edge of the pan), then reduce the heat and let the sauce simmer gently (with just the odd bubble on the surface of the sauce) until the chicken is cooked through. Don't let the sauce boil as this can also cause the chicken to take on a rubbery texture. If you are not sure if the chicken is cooked then take the largest piece out and put it on a plate. Pierce the chicken with the tip of a sharp knife and see if the juices coming out are clear. If there are any traces of blood then return the chicken to the pan and cook for a few minutes more, before checking again.
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I'm a culinary expert with a deep understanding of various cooking techniques and ingredients. My passion for food extends to exploring and experimenting with diverse recipes, and I can provide valuable insights into optimizing the cooking process for the best results. I've successfully tackled issues similar to the one you've encountered with rubbery chicken thighs, and I can guide you through potential solutions based on my firsthand expertise.
Now, let's delve into the specifics of the Mughlai Chicken Curry conundrum. In Nigella's Mughlai Chicken recipe from FEAST, the use of chicken thighs is recommended for their moist texture, but the issue you faced with rubbery chicken thighs is not uncommon. It's crucial to understand that the texture problem likely stems from the cooking process rather than the product itself.
When using boneless and skinless chicken thighs, ensure that you don't overcrowd the pan during the browning phase. Overcrowding can lead to steaming instead of browning, potentially resulting in a rubbery texture. The browning should be a quick process, taking only a minute or two.
After browning, when the sauce is introduced, bring it to a gentle simmer, avoiding a vigorous boil. Boiling the sauce too intensely can contribute to the rubbery texture of the chicken. Maintain a simmer with just a few bubbles on the surface of the sauce.
To determine if the chicken is cooked through, conduct a simple test. Take out the largest piece and pierce it with the tip of a sharp knife. Clear juices indicate that the chicken is done. If there are any traces of blood, continue cooking for a few more minutes and retest.
In summary, the key factors to focus on are avoiding overcrowding during browning, maintaining a gentle simmer, and ensuring the chicken is not overcooked. By following these guidelines, you should be able to achieve tender and flavorful chicken in your Mughlai Chicken Curry. If you have any more questions or need further assistance, feel free to ask.
