Connecting all foodies in India….
Back in Canada, butter chicken is my favourite go-to Indian dish, so I was on a mission to not only eat as much as I could, but learn how to make it myself. So, in a tiny kitchen raging with the heat from the always-on stoves at a little place called Little Paradise on Kudle Beach in Gokarna, Karnataka, we witnessed the amount of work that goes into our favourite dishe: chicken makhani (or as we affectionately call it, butter chicken). Here’s the recipe:
Marinate chunks of chicken in curd (yogurt) mixed with correander, kitchen king, chicken masala, mustard oil, red food colour (though this last one I might give a miss to)
Next, cook the chicken half way (they cooked it in a tandoori oven, then then told us to deep fry it, so I’m thinking one can experiment with how to get the chicken half cooked)
View original post 237 more words