Description

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Learn how to prepare tender, yogurt marinated butter chicken simmered in a creamy, mildly spiced tomato-based sauce. We will prepare fresh naan in the class and a sweet and sour pineapple chutney.

Lab fee: $25.00 cash payable to the instructor.

Lab fee: $25.00 payable to instructor.

Please bring a takeaway container in the event of leftovers.

Secondary Category

Culinary: Hands-on Experiences

Location

SJLC - Kitchen at St. John's Leisure Centre

Instructor

Nandita Selvanathan