Reviewed: Jun. 23, 2009

Based on suggestions, I added a bit of corriander, ground cashews instead of cornstarch and ground fenugreek seeds. I used milk instead of yogurt and half and half, as I didn't have those ingredients. It turned out absolutely fabulous. I will make this again and again. Thanks for this great and easy recipe.

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Pallonia

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Reviewed: May 30, 2009

I made this dish with what I had on hand: tomatoe sauce in lieu of pureed tomatoes, skim milk not half and half, chicken breasts, not thighs. I had no ginger garlic paste so I used a tablespoon each of chopped garlic and fresh ginger. Served it with basmati rice and some green peas. Took the leftovers to work the next day and it was even better. Will definitely make again.

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Pat

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Reviewed: May 27, 2009

This was awesome, I made it for my husbands Birthday because he loves Curry chicken but I wanted to do something a bit different. We will make this again and again!

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Kari

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Reviewed: May 25, 2009

Amazing!!! So happy I found this recipe!

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Victoria77_7

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Reviewed: May 25, 2009

This recipe is wonderful! I make chicken for 2, leaving the sauce ingredients to scale (for 4) because my husband and I like lots of sauce over our rice. I also omit the cornstarch and water. I don't find it necessary; the sauce thickens on its own upon standing. This dish is one of our favorites; it will always have a place in our monthly rotation!

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rmtanner

Cooking Level: Intermediate

Home Town: Daphne, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: May 24, 2009

Loved this recipe. Will definitely make again!

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KELLY UTAH

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Reviewed: May 23, 2009

i made some changes based on what i had in the kitchen, previous reviews, and based on my preference. no peanut oil so used olive oil, added extra bay leaves, upped the yogurt to 1/2cup, 1 sm can of tomato puree, no cornstarch used ground cashews instead, added 1tbsp of ground cilantro, 1 tsp of coriander, 1tsp of garam masala, 1-2tsp of coconut milk powder and 1 tsp cayenne. i also marinaded the chicken in ~1tbsp of lemon juice, ~1/2cup of yogurt, 1tsp garam masala & 1cup of cayenne and poured everything in. i've also tried just using milk instead of half & half and it still tastes good but not as rich. healthier alternative when my clothes are not as forgiving!

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x_shawty

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 23, 2009

This was good, but a bit on the bland side, even though I added more garam masala than the recipe called for. I took the suggestion of others by grounding up cashew nuts for the thickening agent instead of cornstarch. I'd definitely make it again, and maybe experiment a bit to try to add more flavor.

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TWONG

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Reviewed: May 22, 2009

Excellent recipe. I followed it exactly with the exception of using plain yogurt (I didn't have any), so I substituted it with sour cream. When I make this again, I'll probably use chicken breasts (or a mixture of breast and thighs) instead of thighs (personal preference). Thanks for the recipe - I'll be making this a lot in the future!

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Ima Cookin

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Reviewed: May 21, 2009

This was excellent. I followed some other helpful hints posted here and used cashews instead of cornstarch and used fat free buttermil instead of half and half. I also doubled the sauce and blended it all together. I served with coconut rice and my husband and very picky 21 month old loved it!!! Thanks for the amazing recipe

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jrharrod

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: May 19, 2009

Outstanding!!! We really enjoyed this dish. As suggested by "Chibi Chef" I added 1/4 c cashews instead of cornstarch, reduced fat buttermilk instead of haf-and-half and when my sauce was ready I put in the blender with the cashews (except the bay leave), so it turned very smooth instead of having little pieces of onions/shallots/cashews. After that put back in the saucepan along with the bay leave and simmered for 10 minutes. Served with basmati brown rice and Roasted Rosemary Cauliflower from this site. Thanks for sharing this wonderful recipe, Mitchman21!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: May 17, 2009

Great recipe but I would make a few adjustments: 1. I did what other reviewers recommended and ground cashews with some of the sauce and added that in to thicken the sauce up rather than using cornstarch or flour. 2. Added 2 tsp of coriander. 3. Added green and red peppers to give it some veg. 4. If you have time, do try and blend the sauce so it's smooth before adding the chicken. Bon appetite! Bon appetite!

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Cupcake

Cooking Level: Intermediate

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Reviewed: May 17, 2009

This was fantastic. I suggest using 1/4 cup extra of yogurt. I also used milk instead of cream (just to cut the fat) and it still turned out awesome!! My husband wants me to make this for him every week!

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heatherteeter

Cooking Level: Intermediate

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Reviewed: May 15, 2009

this is super easy and super yummy!! i made a few changes to mine, but it turned out great!!! :) thanks for the recipe!

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: May 10, 2009

This recipe took a lot longer than expected. what i did differently is substituting the half & half for heavy whiping cream and reducing the chili amount. I cook it more often now and i get compliments from everyone who tries it.

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lmvegas

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Reviewed: May 1, 2009

I prepared this recipe for a party of ten. Some of which had never had this type of dish before. I have not heard the end of the rave reviews since. I also have a constant request for more fro mthe people that attended. Thank you for the recipe, it is a huge success, and made me look great in from of my friends.

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bmv111

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Reviewed: Apr. 29, 2009

I was surprised by how good this dish was. I used cashews (that I ground fine) instead of the cornstarch, and I think it added depth to the flavor. The only other change I'd make next time is to use chicken breasts instead of thighs. Great recipe!

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1PurringLion

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Reviewed: Apr. 26, 2009

I've only had Indian Butter Chicken once in my life, so I can't say how well this compares with what you'd get in a resturant, but I can say that this recipe tasted wonderful! My only sub was that I didn't want to buy a jar of garam masala only to find out no one else in my house would eat something with it in it, so I used the "easy garam masala" recipe here on AllRecipes to make my own out of the ground spices I already had in my cupboard. With fresh roasted/ground, it would probably have been even better!

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DJRM77

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

My family loves this recipe. We used many of the tips from the first reviewer's comments such as cashews and heavy cream...ahhh...sooo good!

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DeanaG73

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Reviewed: Apr. 8, 2009

The base of this recipe was delicious. I loved the flavors, and it was pretty simple to make! (I used regular 2% milk instead of cream, and just added little by little as needed - and stirred in, to make sure it didn't get watery). However, I would not use chicken thighs with this next time. I think it would be better to skewer large cubes of boneless, skinless chicken breasts and grill them. Then, to add to the sauce. Also, I marinated my chicken for about an hour, in yogurt, lime juice, and some garam masala. Good recipe. :)

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