Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
I am trying to ascertain from those members fortunate to have eaten truly old school, if the chicken they were served was presented on the bone or indeed chunks pulled from a small whole chicken.
Off the bone was posh and expensive.
Has anyone else come across this or ever known a BIR to use dark chicken meat for chicken tikka?
edit: actually yes,(sort of) but it was Butter chicken in India stripped from Tandoori quarters.
Will hopefully be able to report back with more info soon, all I can say for now is that it throws an interesting light on old school practices.