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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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Oct. 7, 2009

Fabulous! Thanks mitchman...

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abpenny

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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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slewis0054

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Reviewed: Oct. 3, 2009

first attempt at making butter chicken and I will def make it again!

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PMSRACING

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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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Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Sep. 30, 2009

Excellent dish. Made as directed.

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PARTYOFSIX00

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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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nettyeddy

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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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nate

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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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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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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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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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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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LUVCOOKIN1

Cooking Level: Expert

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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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Dawn Marie

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Reviewed: Aug. 12, 2009

Very solid. Seems to be lacking something.

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sordomudo11

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Reviewed: Aug. 4, 2009

We loved it! We ended up serving it over a bed of oat groats instead of rice, and it tasted equally delicious! Thanks for sharing it!

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Sandra

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Reviewed: Aug. 1, 2009

Cooked this tonight and it came out great! Tasted almost like chicken satay, slight hint of peanut, despite the fact I didn't use any nuts in this at all! Thanks for sharing this recipe :)

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Sia

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Reviewed: Jul. 23, 2009

My husband is from Bangladesh, and I wanted to make something besides the same old chicken curry and other things he has taught me. I addad 1 tablespoon garam masala instead of 1 teaspoon and thought I was in trouble. But he loved it. He wants me to serve this to his Mother and friends from Bangladesh coming over this weekend.

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cookn

Cooking Level: Expert

Living In: Cumming, Georgia, USA

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Reviewed: Jul. 14, 2009

After browning all the spices in the pan, I added the chicken along with tomato sauce, 1/2-and-1/2 in it. I let the mixture simmer for 1 hour. Right before I serve, I put 1 cup of yogurt. For us, this is a wonderful dish!

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Jul. 12, 2009

This recipe is easy to make and the whole family loved it. I would use no fat 1/2 &1/2 to make it with less fat. I left out the tomato paste and it was still very good and we served it with brown basmati rice as well.

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glorynews

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Reviewed: Jul. 12, 2009

This is great! I use cashews as suggested, and it makes a tasty difference. I use low fat cream and yogurt which helps make this dish a wee bit healthier. I also add a bit more chicken than called for. Serve with brown basmati rice and warmed naan or lightly butter a whole wheat pita, add finely chopped garlic and broil for a few minutes. Mmmm!! Thanks for sharing this, MITCHMAN21; it's become a family favourite!

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