Get the latest recipes from Kitchenaglow http://www.grouprecipes.com/people/kitchenaglow Many non-Indians are introduced to the vast cuisine of the subcontinent through this New Delhi creation. The most likely reasons for its popularity are that there is no over-powering heat and that all the spices are subdued by the yoghurt in the marinade and the butter in the final sauce. Chicken has to sit in marinade overnight or for around 6 hours. Adapted from a Hugh Fearnley-Whittingstall recipe found in "The River Cottage Meat Book". http://www.grouprecipes.com/9475/murgh-makhani-butter-chicken.html Native to Brazil, Uruguay, and northern Argentina, the feijoa was brought to New Zealand in the early 1900s. Since then many cultivars have been developed, the most recently acclaimed is the Wiki Tu, whose substantial fruit is almost the size of an average man's hand. Depending on the cultivar, the feijoa's skin colour ranges from the tradition green in Islam to a very dark avocado-skin green, and which turns slightly lighter as it ripens. The skin's texture ranges from smooth to rough, and some are thicker than others. The flavour is intensely tropical, often described as the combination of guava (like feijoa, it is also from the Myrtle family), pineapple and strawberry. I prefer the tangy Poanaumu and Kakapo varieties, which were developed in New Zealand. http://www.grouprecipes.com/8214/feijoa-curd.html An adaptation of a popular Ina Garten recipe. I am uninterested in recipes that do not allow for any spice short of the necessary seasonings of salt and pepper. These spices give the fried then baked chicken an eastern flavor. http://www.grouprecipes.com/2733/oven-baked-chicken.html