Boneless chicken thighs: hard to get wrong

Why thigh

Thigh has a little more fat and works harder than breast, so it has more flavour and stays moist on a hot grill or in a long-simmered sauce. Boneless thigh pieces take about 20 to 25 minutes in a curry.

Cubed for tikka

Ask for 4cm cubes. Marinate in thick yoghurt, lemon, ginger, garlic, chilli and garam masala for at least 2 hours, or overnight. Skewer them and cook in a very hot oven or over the BBQ for 15 to 20 minutes, turning once, until charred at the edges. Leftovers go straight into a tikka masala.

Thigh recipes

• Chicken tikka Boneless thigh marinated in spiced yoghurt, then charred in a very hot oven or on the BBQ. 35 minHot
• Chicken tikka masala Charred chicken tikka in a creamy, gently spiced tomato sauce. Often credited to a Glasgow restaurant, and still the city's favourite curry. 55 minWarm
• Butter chicken Charred, marinated chicken thigh in a silky tomato, butter and cream sauce. Mild, rich and loved by everyone at the table. 1 hrMild
• Chicken shawarma Spiced chicken thighs roasted hot, sliced thin and rolled into flatbreads with garlic sauce, pickles and salad. 45 minWarm
• Chicken handi Creamy, gently spiced chicken cooked in a handi with yoghurt, cream and green chillies. A restaurant favourite you can make at home. 50 minWarm
• Chicken and leek pie Tender chicken thigh and leeks in a creamy sauce under a crisp puff pastry lid. A Sunday dinner the whole table will finish. 1 hr 25 minMild

Thighs or whole legs?

Boneless thighs are quick and easy to eat. For curry on the bone, biryani or roasting, whole legs, thigh and drumstick together, give more flavour for the money. Ask for them skin off and cut in two. See drumsticks and legs.

Whole, sliced or cubed for tikka: ask on your way past. Where we are.