I made this recipe with a few changes; added a little more butter (about 1 tbs), a little bit more yogurt (about 1 tbs), an extra splash of lemon juice, I used ground almonds instead of corn starch per the suggestion of other reviewers (I would have preferred cashews but didn't have them), I also added a pinch of brown sugar. I used less cumin than recommended and added some fresh coriander (cilantro). Before I added the ground almond and the coriander the sauce was good but definitely missing something. The addition of those two things greatly improved this recipe. The recipe is good overall and quite easy, considering the difficulty usually associated with Indian food!!

I loved this. However, I did change some things as I didn't have them on hand. I also didn't waste time measuring spices. Good Golly I used ALOT of spices. I added cinnamon, tumeric, corriander, as well as those recommended. I used sour cream instead of yogurt because that is what I had. I also used evaporated milk to thin the sauce instead of half and half. It was soooo good. I served it over rice. My very picky kid's also seemed impressed. Especially when I told them that it was a recipe from India. My 4 year old son said, "how did you get it here". Funny. I think that we have decided to have an international food night every week. Anyhow, this was excellent. Oh yeah, I also added raisins to mine. Just adds a touch of sweetness.

DELICIOUS! Tasted just like restaurant quality!! note: I didn't find it necessary to add the cornstarch & water, I think that would have made the sauce to thick.

This is absolutely DELICIOUS! Even though it was SO hot in spiciness it's well worth it. I will be adjusting the amount of chili powder and cayenne pepper to my liking. I thought people were a little crazy saying they thought it wasn't hot at all! I guess I'm not used to it. But seriously is absolutely delicious. I'm new to the Indian flavors but this is definitely worth trying!

This is a very good recipe if u want to make it a little more indian though i would suggest substituting the regular and make tandoori chicken to put in it instead.... also another good thing to add would be paneer i go to an indian restraunt by where i live and i can distinctly taste a hint of paneer in their recipe but i havent tried to do it yet so i dont know how much to put in...

This is a lot like chicken tikki masala dishes I have had in local Indian restaurants. Too adjust the heat, I increase or reduce the amount of chili poweder. Nice and spicy dish - and it really hits the spot when you are craving Indian food! I serve it over regular minute rice or jasmine rice with Palak Paneer as a side and some warmed Naan.

I really enjoyed this dish! Following from other reviews, I made a couple of changes. I used fresh garlic and ginger and substituted cumin and coriander for the garam masala (didn't have any) and added a handful of cashew nuts, ground up, as a thickener instead of cornflour. As a vegetarian, I used chick peas instead of chicken and bulked it up with quartered mushrooms. It turned out creamy and sweet and my husband and I both loved it. Although easy to make, I would be happy to serve this the next time I have company over for dinner.

This dish is SO good, my hubby requests it often. Even though I modified the recipe to make it healthier, I still gave 5 stars because the original tastes good too. My changes: I followed others' advice and added ground cashews instead of cornstarch. The nuts make ALL the difference. To make it healthier, I used smartbalance light spread instead of butter. *HUGE TIME SAVER: Instead of cooking the sauce first and then the chicken, have them both going at the same time. By the time the sauce is finished, the chicken is browned and ready to be combined with the sauce. ** UPDATE** I substituted fat free buttermilk for the half&half, yogurt, and lemon (cuts way down on the fat and ingredients). While the sauce was simmering, I ground the cashews in a blender and then added the sauce (minus the bay leaf) to the blender to puree all the onion pieces and cashews into a smooth and creamy sauce. Otherwise, you'll end up with small bits of onion and nuts - not bad, but better smooth. I then poured the sauce onto the chicken and simmered with the bay leaf until cooked. Other lower fat options for half&half are light cream and nonfat evaporated milk, but I liked the nonfat buttermilk the best because it did not separate when heated.

Yum! So good. I modified to according to the suggestions of other reviewers and substituted chick peas for the chicken (I'm a vegetarian). Great flavor!

Very good...5 star is granted.

I gave it three stars because that's what it would have been had I not made any modifications to the recipe. This was a good base but I had to tweak it a LOT to give it some taste, and even then it wasn't enough. There just wasn't enough salt (and believe me, I'm a salt-hater who only adds it when REALLY needed), and even if I put two pinches of cayenne instead of one, I should have put about four to make it just spicy enough. I had to add about two teaspoons white sugar too - butter chicken is just not authentic without the sugar taste! Also I only put three quarters of a cup tomato sauce - it was already PLENTY. I didn't have half-and-half so I replaced it with a mixture of about 1/4 cup coconut cream and 3/4 milk with about 1 tsp of cornstarch. I didn't thicken the sauce with water and cornstarch, instead I put about 1/2 cup ground cashews and added some whole cashews too. All in all it was a pretty good recipe - when tweaked - but still not very special. I'm probably going to do it again because the ingredients were quite inexpensive, but I'll go on tweaking it each time. EDIT: realized I missed adding some of the cayenne required. That would reallyyy have helped :P

This was excellent!! I doubled the amount of curry though, because the flavour was a little mild.

One word: AMAZING!! My first attempt at cooking an Indian dish resulted in disaster, but after gaining some confidence, I decided to try one of my favorite dishes, Makhani Chicken. I followed the recipe exactly except that I forgot to season the chicken just before adding it to the sauce, but I just combined the spices once the chicken was already mixed. I also used heavy cream rather than half and half. (Also, if you can't find ginger-garlic paste, do what I did and get separate tubes of garlic paste and ginger paste, usually found in major grocer's produce section. I actually found mini three-packs with both these pastes in it. Then just combine 1/2 tablespoon of each.) My husband said this was the best indian dish he's ever had....and I agree! I can now proudly say that MY butter chicken is MUCH better than what our favorite Indian restaurant serves. Serve this with Basmati rice. Plain white rice just doesn't cut it!

This recipe was as good as the meal at my favorite Indian restaurant. I made followed the suggestions of some other reviewers and added cashews instead of cornstarch and cream instead of half and half. My whole family loved it! I will definitely be making this again soon.

This chicken was delicious. I never thicken my mexican or indian recipes with cornstarch so I thickened this one with ground almonds. The only thing I would leave out next time is the lemon juice.The yogurt and tomato puree are tangy enough. Thank you so much for the recipe I will make it often.

This is pretty good. I would modify this next time by pulsing a serrano chile into the tomato puree instead of using cayenne. It would give the sauce a brighter and spicier flavor. I always make my tomato puree from fresh tomato. Don't worry about finding garlic/ginger paste in the supermarket - just use a clove of garlic and a 1/4" slice of ginger in the tomato when you puree it.