Free-Range Chicken

Khansland Free-Range Chicken is deshi murgi — traditional Bangladeshi country chicken raised in genuinely free-range conditions on natural feed, fresh grass, insects, and agricultural byproducts rather than the growth-hormone-accelerated commercial feed that produces the rapid-growth broiler chickens that dominate commercial poultry supply. The deshi murgi reaches market weight in 16 to 20 weeks compared to the 5 to 6 weeks of broiler chickens — this slower growth is directly responsible for its firm, densely textured meat and the deep, concentrated flavour that broiler meat entirely lacks.

The flavour difference between deshi murgi and commercial broiler chicken is one of the most dramatic and immediately perceptible taste differences available in food. Broiler chicken meat is pale, soft, slightly watery, and flavour-neutral — a protein delivery vehicle that depends entirely on the surrounding spice to taste interesting. Deshi murgi meat is firm, deep golden-yellow, richly flavoured even without any seasoning, and produces a cooking stock of extraordinary depth and golden richness.

The most celebrated preparation of deshi murgi is kosha murgi — dry-cooked chicken in an intense reduction of onion, ginger, garlic, and whole spices, cooked slowly until the fat renders out and the sauce becomes thick, clinging, and deeply caramelised. Made with free-range chicken, kosha murgi achieves a depth and richness that is genuinely extraordinary.