I followed the NY Times Butter Chicken recipe by Tom Sifton, which can be found here. I tried not to deviate from the recipe too much. Making it was a pleasure from start to finish. The strong and subtle aromas wafting out of the kitchen were reward in themselves. The taste was what I expected but much more. Homemade butter chicken can have noticeably more complex flavours than take out if you cook with…
Chicken, Duck & Other PoultryCategory
Chicken is one of the most versatile meats and is used by virtually every food culture. Have you met it’s cousin, the duck? What about pheasant or pigeon?