The Sunday night meal last week was quite a feast: Indian butter chicken, or murgh makhani, with yet another different recipe to guide me in making this regularly fantastic dish. This version really produced a hearty full-flavored sauce, and the broiling of the spiced-yogurted chicken gave an approximation of tandoori-style cooking. With basmati rice and roasted cumin-coriander cauliflower, this was a tasty abundance, and an overindulgence.
"Indian Butter Chicken (Murgh Makhani)," from Andrew Janjigian. In Cook's Illustrated, No. 158 [May & June 2019], p. 6-7.
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