Wow, this was so good! The short ingredient list drew me in but also made me a little hesitant. Boy was I ever wrong! This was our first attempt at an Indian dish and we couldn't get enough! This makes 4 very large portions, and we are looking forward to the leftovers tonight! I know it's butter chicken, but small changes make a world of difference in cutting back fat. We used 1/2 cup butter, 2 tbsp garlic, 2 cups heavy cream, 1 small can of evaporated milk and the rest milk. Some store-bought naan and a pot of basmati rice rounded out our meal. There many steps and quite a few dishes to wash, but the end result is worth it! Next time we might add some tomato paste to thicken the sauce. But otherwise the recipe is perfect, as is! Thank you!

Reviewed On: Nov. 9, 2009

I have had the recipe saved for ages and was excited to try it out. It was my first time cooking with eggplant, so I heeded the advice of other reviewers and salted the eggplant for 20 minutes prior to breading and baking. I baked the slices for 15 minutes one each side and another 30 minutes once assembled. The eggplant was not cooked enough (perhaps I sliced it too thick?) and the flavor was really disappointing. In hindsight, I should have halved the recipe. I'm giving this recipe 2 stars because I must have done something wrong along the way, clearly 1,000 other reviewers loved it.

Reviewed On: Nov. 9, 2009

Very good recipe! I halved it and was pleasantly surprised with the flavor of using walnuts instead of expensive pine nuts. I wish I would have read more reviews prior though because I found the pesto rather oily and rich. I'll cut down on the oil and add some lemon juice to taste next time.

Reviewed On: Sep. 22, 2009