The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 9, 2009
This was great! I would like to see it creamier so next time i will use heavy whipping cream and i did not need any corstarch it was plenty thick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 5, 2009
doubled the recipe for my large family. Even the kids liked it. I did follow some other reviewers suggestions and changed/added a couple ingredients to make it more authentic. Changed the cornstarch to ground cashews. Added fenugreek and also used fat free versions of dairy products instead of full fat. Will be making this one again!
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Cooking Level: Expert

Home Town: Lynnwood, Washington, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 2, 2009
Really good and worth the effort. I decided to brown the chicken first in the pan then remove. Then I blitzed the onions and a clove of garlic in my mini processor to make it smooth (I didn't want to deal with transferring hot liquid later) followed directions to add all the spices and liquid. I added chicken and simmered for 45 while the brown rice cooked. I added few pinches of spicy curry powder at the end b/c it seemed to need just a little kick. I will make again and again. All this hints here really made it wonderful. Love all your advice :)
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2009
I tripled this, since 6 hungry adults LOVE chicken makhani. It was really wonderful, though I agree it seemed to be missing just a small something... I can't tell what. I used ground cashews as a thickener, and found that I did need a little more garam masala at the end than it calls for. Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Oct. 26, 2009
I have been on an indian food kick, and since we have been spending hundreds of dollars at our local indian restaurant, I decided to try a few recipes myself. I did follow some of the other reviewers recommendations, and I modified some of the spicyness, but this was GREAT. I did add 1 tsp of coriander, 1 tsp of cayenne pepper and a splash of coconut milk to the mix. I didnt have tomato puree, so I used 1/2 small can of tomato paste, a pinch of salt and 3/4 cup of water to use in its place. I used whole milk instead of half & half to save on calories. I also added about 1/4 cup of crushed cashews in place of the corn starch. My husband always orders Chicken Makhani (Makhanwala), and he stuffed himself silly, and proclaimed that this was better than any Indian restaurant's version. Thank you for sharing! I will DEFINATELY make this again - but will probably switch to low fat or fat free yogurt or I will blow up like a whale from eating this so often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 26, 2009
Easy and well appreciated by a grade 12 class. I had the students stir-fry a few veggies and add them to the dish while it was cooking - this increases the nutritional value, and helps stretch the dollar a little further.
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 20, 2009
easy to make and deeelliiccioussss You can adjust this dish to be a low fat dish too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 20, 2009
My sister took me out to a authentic Indian restaurant where I tasted Butter Chicken for the first time. I followed this recipe as close as possible, but because I live in Hick Town USA I couldn't find ginger garlic paste so I substituted 1/2 a Tablespoon each of fresh ginger and minced garlic. The dish came out very close to the authentic dish I had at the Indian restaurant. I even made my own Naan to eat with it - since no one here in Hicksville ever heard of Naan. Delicious!
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Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Clarksville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 7, 2009
Fabulous! Thanks mitchman...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 4, 2009
This was ok, but it was missing some taste. It wasn't as good as the Indian restaurant's food. I didn't use garam masala though so maybe that's why it wasn't as good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 3, 2009
first attempt at making butter chicken and I will def make it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 2, 2009
Mmmm really good. I added 1/2 tsp of coriander to the mix and also 1 tbsp of ground almonds in place of the cornstarch mixture as suggested. Served over brown rice with pita crisps.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 30, 2009
Excellent dish. Made as directed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 27, 2009
This was excellent. Even better the next day. Followed the recipe exactly and had no trouble finding all the ingredients.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 24, 2009
This was excellent. I followed the advice of some of the other commenters and added a 1/2 teaspoon of coriander, and substituted ground cashews for the corn starch. I'll definitely be making this again, probably many times.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 11, 2009
Yummm! I used ground almonds instead of cornstarch, and they definitely made for a richer, more complex flavor. I will make this again.
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Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 1, 2009
My son had never had this dish before and loved it; my daughter, who had ordered it in a restaurant previously, thought it was just okay. I think I should have held back on the cayenne, as that dominated the dish. I may try sour cream instead of yogurt next time...the ground cashews were a nice touch.
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Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 31, 2009
I took earlier advice and added 1/2 tsp coriander and thickened with 1/4 C crushed cashews instead of the cornstarch and blended the sauce in the blender before combining with the chicken and it was amazing. It was actually comparable to our favorite Indian restaurant's.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 18, 2009
Used more yogurt, and doubled the spices. Used Tomato paste with a 1/4 cup of water. Serve with Naan
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 12, 2009
Very solid. Seems to be lacking something.
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