Reviewed: Apr. 4, 2009

Very good. We all enjoyed it. I didn't have lemon so I used buttermilk in it's place but followed the other ingredients and directions as stated with the exception of using the cornstarch and water, which I used the crushed cashews instead. It was excellent.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 3, 2009

Oh yummy. I used "Easy Garam Masala" from AR and used less cayenne pepper and chili pepper because of the kidlets.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 31, 2009

This recipe was just o.k. I mean don't get me wrong, it was very flovorable. I guess I just expected more....You can compare it to be an Indian version of Mexican Mole. I love mole, so I know. It was on the greasy side as well. I will probably only make this in my house upon request, which will not be until like another 8 months or so.

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Jessica

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

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Reviewed: Mar. 29, 2009

I used chicken breast because I'm not dark meat fan. I didn't have any ginger garlic paste, so I minced 1/2 T. ginger and 1/2 T. garlic instead. I didn't have any lemon juice, but I did have lemonade, so I substituted 1/2 cup lemonade (more because it's only 10% lemon juice). You can toss in a handful of chopped cashews instead of cornstarch and water to thicken the sauce at the end. I didn't do this, but I might try it next time because I like cashews and I read about it in another review after having made it already. Apparently, this is how authentic Chicken Makhani is thickened. This was not nearly as spicy as I imagined it would be. I like it that way, but someone who wants it spicier might want to make adjustments. It was very tasty. There was a lot of more prep work involved than the recipe notes. I found it helpful to get everything ready and next to the stove beforehand. It was scrumptious and well worth the effort. This is a meal I would make again on the weekend or I would prepare the sauce in advance for a weeknight meal.

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Sarah

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Reviewed: Mar. 26, 2009

This recipe is not authentic and needs improvement. Buying the spices at an Indian food mart will help, but it is missing something. I wish I could tell you what...the Chicken Tikka Masala recipe on here is tons better, but that too isnt authetic.

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annie_zerd

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Reviewed: Mar. 24, 2009

This was easy to make and so flavorful! Even my 8 year old loved it! I've never had an Indian Dish turn out this well before! I had to substitute evaporated milk for the half and half, but it still turned out really well. This would work well vegitarian as well. This was so good it cured my fear of making Indian Food.

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Mighty Heidi

Cooking Level: Intermediate

Home Town: Kelso, Washington, USA

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Reviewed: Mar. 24, 2009

I agree with some reviewers. I thought it needed something too. Some reviewers suggested coriander, so i added about 3 tablespoons of fresh Cilantro I had on hand. I was really pleased with the results. I like my Indian food at a 5-6 on the spicy scale of 10. I like spicy food, but Indian restaurants have a completely different scale than the rest. Where 10 is really more like a 13 or 14 in my opinion. This recipe, when made as instructed, comes in at a 2 on the spicy scale. I will definitely make it again, and further tweak the recipe.

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kraftykidd

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Reviewed: Mar. 24, 2009

This was yummy! I didn't have any ginger, even after sending my boyfriend out to get some late at night. Store didn't have any! So I didn't make a garlic/ginger paste, so I made a garlic/onion paste which was lovely. I didn't have cardamon either, but I had all the rest of the spices. I followed what another reviewer had said and I put more cayenne than usual and it was nearly too hot for me! My daughter braved on, but didn't finish and my boyfriend said it was to die for! Great recipe.

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BlondeMamba

Cooking Level: Beginning

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Reviewed: Mar. 21, 2009

This is a 10-star recipe! Wonderful, multi-layered flavor. I even used fat-free yogurt and was concerned it would affect the taste, but you would have never known.

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amy

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

I was not crazy about this...It sounded so good with that many spices going into it, but it actually turned out to be kinda bland. I doubled up on the spices, but that didn't hide the fact that the yogurt and half & half were curdled from all the acidity in the dish. Probably won't make again...

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Mar. 18, 2009

I love this recipe! I make it at least 2 a month. No need to have peanut oil, vege oil is fine. I also sometimes add chopped green peppers and/or spinach when cooking the chicken. If you dont have yogurt, you can use lowfat/nonfat sour cream, gives it a little tang.

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sharmila

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Reviewed: Mar. 15, 2009

This was fantastic. I couldn't find Garam Masala so I used the Easy Garam Masala recipe. I also added about 50% more than the recipe called for.

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Jess

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Reviewed: Mar. 8, 2009

Exceptional recipe. The flavors were balanced perfectly, was simple and took very little time. I blended up some tomatoes that were on their way out to make the puree and diced a few extra to simmer. I also added some diced carrot and green onion because I had them lying around. There really isn't a need to use two pans--I threw the chicken in with the onion in the beginning and it stayed perfectly moist. I just used some of the simmering liquid at the end to incorporate the corn starch to thicken. The base flavor and technique has a world of possibilities. This is one of my new favorite go-to recipes.

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little.buttons

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Reviewed: Mar. 4, 2009

This recipe is a great BASE but I made some changes . The first is I marinaded the chicken overnight in chicken tikka seasoning (found at all Indian stores) this added A LOT of great flavour to the dish. I also added 3/4 tsp of dried corriander, 3/4 tsp turmeric and a pinch of fenugreek. And as other suggested I also added 1/4 cup ground cashews. The end result was fabulous I wont be going out to have butter chicken anymore!

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forever_214

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Reviewed: Mar. 3, 2009

I second the advice to use ground cashews as the thickener -- yum! Another trick for making this a little healthier & cheaper is to use chickpeas in place of some of the chicken.

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CATASTROTOPIA

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Reviewed: Mar. 3, 2009

So good. I marinated the chicken first in some of the yogurt and spices for an hour, but otherwise followed the recipe nearly exactly. I found this recipe a bit too spicy and I even halved the cayenne pepper so I'd say add it gradually and taste with a big mouthful.

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tbk678

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Reviewed: Feb. 28, 2009

This was great! I used my tribest personal blender to a) make ginger/garlic paste b) grind almonds to thicken and c)puree half the sauce. I had to make a few adjustments due to ingredients on hand. In place of cream, I used a small (5.5oz) can of condensed milk and upped the yogurt to 1/2 cup greek yogurt. I also used a can of petite diced tomato in place of puree. And 1 large vidalia onion. Based on another reviewer's suggestion, I added ground coriander with the other spices. I also used some maharajah curry powder in addition to the garam masala. It was the best indian dish I've ever made. I will definitely make this again. I may try a combination of breast and thigh.

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LAURAR

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Reviewed: Feb. 27, 2009

Since we moved away from my husband's favorite Indian restaurant, my husband has been wanting me to make an Indian dish. I found this and although I was missing a couple of the spices, he absolutely loved it. Although he thinks it would be better with a flaky white fish instead of chicken, so I will try that next time, but this will definitely become a staple in our home.

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kendra

Cooking Level: Expert

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Reviewed: Feb. 27, 2009

Great flavor! I couldn't find ginger garlic paste so I made it from a recipe from another recipe site. I noticed tomato puree in the ingredient list but the directions state tomato sauce. Tomato puree has a more concentrated tomato flavor than sauce and it was noticeable in the end result. We still enjoyed it though. The next time I make this I will use tomato sauce and see which way we like it better.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Feb. 11, 2009

This was unbelievable! My whole family loved it. I didn't have a shallot and so added a little more white onion. Also, I didn't have ginger garlic paste so I put purred garlic and fresh ginger together and added that. One last thing, per some reviews, I put in heavy cream instead of half and half. It worked out fabulously!

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