How they're raised
Broiler chickens are fast-growing hybrids raised in sheds and ready for market in about 5–6 weeks.
Desi chicken grows slowly outdoors. Our Golden Misri birds roam in the sun, eat grain and greens, and take many months to reach their weight.
Taste and texture
Desi chicken is firmer, leaner and far more flavourful. It needs longer cooking, but rewards you with a rich, golden yakhni and karahi that tastes like the village.
Nutrition
- Leaner, with less fat under the skin
- High in protein
- From birds raised on antibiotic-free feed
How to cook desi chicken
- 1Wash and marinate with salt, ginger-garlic and a little yoghurt for an hour.
- 2Cook karahi or salan slowly for 45–60 minutes, or 15–20 minutes in a pressure cooker.
- 3For yakhni, simmer the bones for 2–3 hours with onion, ginger, whole spices and salt.
