Category

Chicken, Duck & Other Poultry

Category

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?

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…