I've been trying various makhani recipes from the Internet to try and find something that replicates what I get in Indian restaurants in the Pacific Northwest, but I can't say this recipe does. It's way too spicy, even if you skip the chili peppers, which is what I did. Also, it looked nothing like in the picture. The cream made it a very pale red--almost pink. The use of honey was interesting though, that gave it the sweet butter chicken flavour that I'd been looking for (just with way too much spiciness). I might try adapting it or adding honey to other makhani recipes to try and get what I want.

Reviewed On: Mar. 22, 2009

Following other comments I used 3 tbsp cornstarch instead of flour and left out the butter, and I grated the cheeses in my food processor and mixed the cornstarch in with them before adding to the wine (Sauvignon Blanc). Also, I used Edam in place of Emmentaler, but only because I couldn't get Emmentaler nearby. The result was truly a perfect fondue and my girlfriend loved it!

Reviewed On: Mar. 15, 2009