This was delicious, the whole family loved it –including my 8 year old. I used rttii's homemade curry recipe listed in the comments below, so the color of this dish was more of an ocher brown than yellow. I used what I had: 1 fresh mango, 1 can of coconut milk, 1/2 a cucumber, 3 tsp of curry, and replaced the shallots for an ordinary medium onion. I found the dish to be very runny (probably because of the missing mango) and right before serving decided to thicken it with cornstarch. (I took all the meat out, dissolved 2tsp of cornstarch into 1tbs of water and whisked it into the coconut mango). I will definitely be making this again, with or without the second mango.

Reviewed On: Nov. 12, 2009

I don't know what I made. I'm sure there's a name for it but it definitely wasn't lentil soup! The end result was a fantastically delicious thick lentil sauce that I used as a side with steamed chicken and brown rice. After reading people's comments about this recipe being flexible and 'using what you had on hand', I thought I was set to go. I used brown lentils which I think was the beginning of my culinary demise. I'm not a pro with lentils, maybe the brown ones are more bitter? My other mistakes were to substitute the tomato paste with 1 cup of crushed tomatoes, forgo the water and onion, replace the squash with a leftover cooked potato, and the fenugreek seeds with cardamon. Following everything else, this dish was atrociously bitter. I doctored it by increasing the coconut milk to a full can (1 cup), 1/2 cup of water, 1 tbs of brown sugar, 1 cup of frozen peas, and the kicker -which really brought the whole dish together- 1 tbs of garam masala (cinnamon, cumin, coriander, clove, bay leaf, and pepper). Besides the lentils taking forever to cook, this dish was amazing and definitely 5 stars! Next time I'll try making the soup.

Reviewed On: Jun. 18, 2009

This was the first time I ventured to make my favorite dish - butter chicken and it was awesome. My husband raved about its authenticity. As most of the users of this site, I didn't quite follow the recipe, as I was missing a few ingredients. Most notably gram masala (I had to research how to make it as it's not available out here -thankfully I had everything (cinnamon, coriander, cumin, bay leaf and pepper). I used more chicken and replaced tomato puree with paste and 2 cups of water. I added a bit of curry and turmeric (for color) and replaced the fenugreek leaves with cardamon seeds (about 10 or 15 from 4 pods). What really makes this recipe work is the yogurt marinade, a must!

Reviewed On: Jun. 9, 2009