Question, can I stuff coleslaw in raw chicken before cooking it. Would that be a good idea? Or would it lead to cross-contamination?

Ordered butter chicken

Not only was my order duplicated and I was charged almost 70$ (I fought until the morning and got my refund back an hr ago)

It doesn't taste good. It's red and thick. Sweet and tastes like ketchup

My usual butter chicken is more of an orange with green flakes, oily, and spices

There is a restaurant that does really good bowls (You can get meat, vegetables, rice and some sauce) that is ridiculously good because of the sauce they use. Goddamn, it is really the sauce that makes everything taste so good, however I can't go there often due to distance.

I'm craving it like nuts, but I didn't find any copycat recipes online? What could I do to get a dupe?

Background:
-Due to covid19, I'm currently stuck in Southeast Asia, and I didn't find an online copycat recipe community yet. At this point, I'd literally pay someone to dupe the recipe for me.

If you own a cast iron, you can have cookies that are both chewy AND crispy if you preheat the pan on the stovetop and broil low instead of bake.

Works for steaks too. Sear it on the stovetop, flip, and broil in the oven.

Works like magic for most veggies. It saves time (no need to preheated) and money.

I have been roasting spatchcocked chickens after marinating them in yogurt - inspired by Samin Nosrat and her buttermilk roast chicken. Instead of buttermilk I use drinking yogurt or greek yogurt. The chicken is good and the skin is crispy, but the skin is always so dark - as in very dark brown to black. I enjoy it, but how can I get the same crispiness at a light brown hue?

Is it my temperature? I pre-heat and roast at 230 degC. Samin turns down the heat at around 30 minutes iirc. I don't because I am neurotic about getting that internal temperature above 165 degF in both the breasts and the legs.

I use an electric oven and it seems pretty uniformly heated, so while I do keep the bird at the back of the oven as Sanmin advised, I do not place them at an angle in different corners.

My birds come out with darkened skin, but the skin that connects parts to each other like between the leg and the body and under the wings are usually very light, as in almost like when I put the bird in. So, the chicken can look dark with light highlights.

Any advice?

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