Chicken Katsu (チキンカツ): deep fried breaded chicken, cut into slices. It can be paired with Japanese curry (カレー) or other sauces. It can be formed into rice bowls which is called Katsudon (カツ丼).
Indian
Butter Chicken (Murgh Makhani, मुरग़ मखनी): a classic Indian dish from Delhi. Marinate the chicken with yogurt and Indian spices (including garam masala, ginger and garlic paste, chilli powder, …), then grill or roast with onion. Braise the chicken with blended and filtered butter, tomato, cashews and Indian spices. Garnish with cream and corriander. Serve with naan or rice.
Chicken Tikka Masala (चिकन टिक्का मसाला): a British Indian dish, often regarded as the UK’s “national dish”. It is basically an more spicy and smoky but less buttery and creamy version of butter chicken. For beginners, we don’t have to learn the detailed difference.
