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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ryanstewartmusic

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

Fantastic! I improvised the garlic/ginger paste by making it fresh on the fly, and added more onion since I'd forgotten to buy shallots, but turned out great. I'll try adding coriander, some golden raisins, and chopped nuts next time as well. Big thumbs up!

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Feb. 6, 2009

This is the best chicken makhani recipe that I have come across. I doubled the amount of garlic/ginger paste, used heavy cream instead of half and half, added coriander and a little extra garam masala, and added sugar (to taste) and the dish came out absolutely perfect. I finished each plate with cilantro and a lemon wedge (for a little added kick), and served this with some basmati rice. Will definitely make this one again and again!

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Rita

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Reviewed: Jan. 28, 2009

I followed the suggestion of others and made the ginger/garlic paste x3 the amount in the recipe. Also, I added 1 teaspoon of Coriander. This made it taste just like the restaurant! The recipe made small servings for a family, so i doubled everything in the recipe.

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Lotus Blossom

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Reviewed: Jan. 27, 2009

This was fabulous! I made it for my family, and my father LOVED it! (He's really picky!) You DO need a least a pinch of cayenne in the sauce to bring out the flavor.

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AngelSilverband

Cooking Level: Expert

Home Town: Vienna, Virginia, USA

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Reviewed: Jan. 26, 2009

I LOVE this recipe!!! I have made it several times since finding on this site. My husband requests it often!! I do a couple different things. I use heavy whipping cream instead of half and half and I don't use yogurt. I also add a little more ginger-garlic paste, garam marsala and cayenne. I like a lot of flavor. I also add just a little sugar to taste at the end. We LOVE this. Thank you so much for this recipe.

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OliveOil

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Reviewed: Jan. 22, 2009

Great recipe! I did substitute heavy cream for half and half. Also, I didn't use cornstarch, and instead, used 1/2 cup finely ground cashews. It makes all the difference! I used chicken breast and marinated it in Tandoori Masala before browning them. My husband introduced me to Indian food when we were dating, and butter chicken is his favorite dish. So I'm glad I found this recipe. He loved it, and so did I!

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SFgoodwife

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Reviewed: Jan. 22, 2009

Thank you so much for this recipe, it is fantastic! I took Yatuk''s advice and used ground cashews instead of corn starch and also used heavy cream but I only used half the amt of heavy cream, I thought that was enough - this recipe is excellent. I was shocked there was no coriander, go figure. Anyway, I doubled the recipe and I think that is the perfect amount. The only variation to the recipe that I added was 1 tsp of honey and a little less than a tsp of sugar because I thought the sauce lacked some of the sweetness that I'm used to with this dish. I love this so much and I will make this again and again - thank you! It's great!

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Janet Vizuete - GO STEELERS!

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

Excellent recipe, especially with Yakuta's changes. This is the only recipe I have ever found that comes close to the consistency and flavor of my favorite restaurant's butter chicken. I used ground cashews instead of the water and cornstarch, added another 1/2 teaspoon garam masala and chili powder to the sauce and doubled the butter (it is called Butter Chicken ;). Had to use peanut butter instead of peanut oil but it was still great. Make sure you use enough salt... this makes a big difference in balancing the flavors and adding that buttery sweetness.

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Kathy

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Reviewed: Jan. 17, 2009

I used about 1 Tbsp each of minced fresh ginger and garlic instead of the paste and added 1/2 tsp curry powder...I cooked this for my bf (whose Indian American) and he gave this a 10!!

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Bayou Bunny

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jan. 16, 2009

This was pretty good, instead of 'bay leaf' use curry leaves if you can find them, they have them at authentic asian markets. This will give the dish a more indian aroma. Also, I couldn't find 'ginger garlic paste', I used ginger and garlic powder.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jan. 13, 2009

I fell in love with butter chicken and decided to make it for me and my boyfriend. I followed the recipe and added the recommendation to add crushed cashews .. but I still felt like something was missing. After reading the reviews .. i think there needs to be more salt. bottom line, this was a decent recipe and would definitely make it again. my boyfriend loved it.

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Joyous

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Reviewed: Jan. 10, 2009

This is now my favorite recipe. But the estimated time was off for me--it took me about an hour from start to finish. It was an easy recipe, and it tasted amazing. I added cilantro and doubled the salt. Next time, I will cut down on the chili powder, it's a little spicy for my taste.

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Delilah

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Reviewed: Jan. 8, 2009

Use Yakuta`s recomendations and you`ll get an amazing dish. I served this with coconut rice and it was very delicious.

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amanecer

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

One Word. DELICIOUS. Fabulous recipe. I never have to thicken mine I prefer the consistency it has already. Followed advice and used equal parts garlic and ginger in a small food processor for the paste. We eat it with basmati rice and garlic naan.

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Shy Town

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Reviewed: Jan. 5, 2009

This recipe was very delicious. Used fat-free sour cream since I didn't have any yogurt on hand, and cut down on the cream. Turned out great. Served over basmati rice. Thanks!

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

This recipe was fantastic! It was easy to make and I agree with someone else's rating that it is a great dish to introduce someone to Indian food. I made the recipe as is except for the ginger-garlic paste. I took minced garlic and mashed it together with ground ginger which worked just fine.

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Jen

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Jan. 2, 2009

I make this recipe at least once a week. My teenage sons who are picky love this. To make it healthier I use milk instead.I double the spices and add pataks medium curry paste.

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