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Chicken Makhani (Indian Butter Chicken)
This was tasty. However, I grew up on Indian food and something is a little off. I think you need to let the garlic cook a little longer to take away some of the rawness. It tasted better the second day and froze well, so still a great recipe. Next time I'll try a longer cooking time.
3 users found this review helpful
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Reviewed On:
Jun. 7, 2008
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