Chicken Safety: How to Handle, Cook, and Store Chicken Without Risk

When you buy chicken, a common protein source in homes and restaurants across India. Also known as poultry, it’s one of the most popular meats—but also one of the most dangerous if not handled right. Every year, millions get sick from undercooked or contaminated chicken. It’s not because the meat is bad. It’s because the way we treat it at home is wrong.

Cross-contamination, the spread of harmful bacteria from raw chicken to surfaces, tools, or other foods, is the #1 mistake. Washing chicken? That’s not cleaning—it’s spraying bacteria all over your sink, counter, and utensils. Thermometers, the only reliable way to know if chicken is cooked, are cheap and easy to use. You don’t need to guess if it’s done. The inside should hit 165°F (74°C). No more, no less.

Storage matters just as much. Raw chicken shouldn’t sit on the top shelf of your fridge—it drips. Put it on the bottom, sealed in a container. Leftovers? Cool them fast. Don’t leave them out for more than two hours. If it’s been sitting in a warm kitchen all afternoon, toss it. No exceptions.

People think spices or marinating kill bacteria. They don’t. Only heat does. A 12-hour yogurt marinade won’t stop salmonella. A charred outside doesn’t mean the inside is safe. And no, the pink color near the bone? That’s not blood—it’s myoglobin, and it’s perfectly normal if the temperature is right.

What you’ll find below are real, tested ways people in Indian kitchens handle chicken safely every day. From how to clean your cutting board after raw chicken to why you should never reuse a marinade, these posts cut through the noise. You’ll learn how restaurant chefs avoid contamination, how home cooks in Mumbai and Delhi store chicken during monsoons, and why some traditional methods actually work—while others put you at risk.