The first time I had this dish, traditionally known as murgh makhani, was at an Indian restaurant in Lima, Peru; however, it didn't match my definition of noteworthy. The dish I had today, at one of my local Indian restaurants, was a chef's special, and it was truly delicious. The chicken was tandoori (marinated and baked in the famous clay oven), chopped up and sauced. The sauce was made of onion, tomato, butter, and spices. It was buttery but not greasy, a touch sweet, a touch sour, nicely spiced, and somewhat creamy. It was garnished with cilantro, as is traditional, and I ate it with garlic naan bread.
Location: India Oven, 35875 Date Palm Drive (Mission Plaza), Cathedral City, California. Date: June 14, 2023.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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