PLEEZE HELP ...MY CHICKEN ALWAYS TASTES DRY.. 10points?!
I want to make butter chicken curry and regardless whatever i make , it usually goes like fry pan , oil, vegetables , chicken, but by the time the chicken is done it tastes dry.
Is marinating just for flavour or will it keep the chicken soft?
If so how do i marinate a chicken (chicken pieces- chicken breast chopped up)
THANK YOU
Answers: Can you please tell me the best way to keep chicken nice and soft .
I want to make butter chicken curry and regardless whatever i make , it usually goes like fry pan , oil, vegetables , chicken, but by the time the chicken is done it tastes dry.
Is marinating just for flavour or will it keep the chicken soft?
If so how do i marinate a chicken (chicken pieces- chicken breast chopped up)
THANK YOU
Marinate your chicken in butter milk over night. Take it out and pat it dry. Season with what ever dry seasonings you use. Bake it in an oven or how ever you are going to make it. Don't over cook it, Don't open the oven door to much or if you are going to flip it do not use a fork. You will puncture the skin and allow all the juices to run out.
your probably just overcooking it....
how long do you do you cook it for
It sounds like you cook it too long. Just cook it long enough to where there is no pink in the middle and the juices run clear.
To marinate put the raw chicken in a plastic bag and pour the marinade on it and squeeze all the air out. Leve in the fridge for several hours then cook it.
It's probaly being cooked at too high a heat. You should try turning it down when you cook. It will take longer but it should help. The marinating should help keep the chicken soft but it's mostly used for flavor.
You shouldn't cook it so long, chicken dries out when it is over cooked. Marinating it can help with juiciness, put a marinade in a zip lock bag with the chicken and let it sit in the fridge for a few hours, then dump it all in a baking dish and you're good to go.
I always use a ziplock bag and egt out all the air in the bag before I finish sealing the bag. Then in the refrig.
I find the best way to cook chicken is to brown it in a reg. frying pan then finish it in a 400 degree oven. or brown it and use a slow cooker. Also invest in a instant read thermonitor.
when i boil the chicken then cook it to how i want its ussually pretty moist marinating is really for flavour just wash it , put it in and let it soak ussually they say its best over night or as long as possible
Marinating it will keep it moist will cooking, but you also may be overcooking it. You should only cook chicken till it is no longer pink inside. If you don't cook it too long, then it should still be juicy.
in my experience, cooking for too long and/or at too high a temperature are the only reasons meat comes out dry. also, you can use wine or vodka in your marinade, it tenderizes meat well. i found dandelion wine to be perfect for chicken.
Most often chicken is dry because of overcooking. I would suggest to cook the chicken only about half way before you add the other ingredients. Then it will finish cooking together and should turn out moist and delicious. You can use a thermometer to check to see if it is done too, so that it will not overcook. People tend to overcook because of the fear of serving raw or undercooked chicken. The internal temperature in the middle of the thickest part of the chicken should be 160 degrees F. Marinating will add flavor and can help to retain moisture. Hope that helps.
Your cooking the chicken too long, get a thermometer and it should read 180 for temp, and its done.
I would put it in a bakingpan with the marinate and put aluminum foil over it. Do not overcook. You could stir fry your vegetables. Drain Chicken and add to vegetable mixture. Just a suggestion. Good luck!
Sounds like you are over - cooking.
Try slowly boiling first if you are using "pieces" with bay leaves and a few whole black peppercorns.
If it is a whole chick, grab some butter with your finger ends and just go under the skin with it before putting into the oven.
Good Luck...........xxx
depends what part of the chicken your using if it is breast of the chicken then i recomend the chicken thigh it is a little more fatty than the breast and cook it over medium heat you can try worcestershire sauce as a marinade and it also gives the chicken a great taste you could still use spices and herbs of your choice..good luck and curry is my favorite dish
Have you considered cooking the chicken breat whole and then cutting it into piece? This greatly reduces the surface area of the chicken and less juice will be lost.
When you put it in the pan cover it with a pot lid while it cooks. The steam will help cook it more quickly so the meat has to be in the pan for less time so it doesn't dry out.
Don't flip it more than you have to. Maybe flip it 3 or 4 times in the whole process.
Don't poke the chicken more than you have to. This means don;t use a fork when flipping it, use a flipper. This will prevent the chicken from leaking juices. Only cut into the chicken to check if it's done when you actually think it's close to being done.
A good marinade for chicken is Worchestershire sauce (use a few good squirts, this is also good for tenderizing) a little soy sauce, some honey and a clove of garlic crushed. If you'd like to really tenderize it, you can put it in tomato juice overnight, this acts as a great tenderizer!