Chicken is the meat most people order most often — and also the one where getting the format right actually matters. A whole bird for biryani behaves differently than boneless cuts for a quick karahi. Here's how to pick.
Whole chicken — biryani and roasting
Biryani traditionally uses bone-in chicken pieces from a whole bird — the bone adds flavour to the rice during the dum. If you're making biryani, roasting a whole chicken, or want maximum flexibility to portion it yourself, order whole.
Skinless whole chicken is also available if you're cooking for someone who prefers it without skin.
Boneless chicken — quick weeknight cooking
For a fast karahi, a stir-fry, or anything where you don't want to deal with bones at the table, boneless chicken cube cuts to a consistent size and cooks faster than bone-in pieces.
Chicken mince — kebabs and keema
Chicken mince is the cut for seekh kebab, chicken keema, or anything that needs the meat fully broken down rather than cut into pieces.
Chicken wings and leg quarters — for when you know exactly what you want
If a recipe specifically calls for wings or leg quarters — buffalo-style wings, a simple roasted leg quarter — order them directly rather than working around a whole bird.
Quick reference
| What you're making | Best format |
|---|---|
| Biryani | Whole chicken (bone-in) |
| Roast chicken | Whole chicken |
| Karahi / stir-fry | Boneless chicken cube |
| Seekh kebab / keema | Chicken mince |
| Wings, roasted leg | Chicken wings or leg quarter |
Order it certified
Every chicken product on Halalich comes from Sakhi Halal Foods, whose zabiha certification was checked before they were listed — no guessing whether what's in your biryani is actually zabiha halal. Browse the full range in the app and order for Thursday delivery in Berlin.