Thurday's supper gathering included two visiting additions: Jeremy and Mark, who'd come down for a few days from Virginia. In hopes it might please all five of the seated palates, I put together a menu of butter chicken and a new trial of Indian-style basmati rice, which was particularly enticing. The sauce was really excellent but the chicken was a bit disappointing. Nonetheless, we managed to mostly clean our bowls and there was still plenty for snacking on subsequent days.
"Indian Butter Chicken (Murgh Makhani)" and "Indian-Style Basmati Rice," from Andrew Janjigian. In Cook's Illustrated, No. 158 [May & June 2019], p. 6-7.
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