Reviewed: Oct. 8, 2008

The spices on this dish were a bit off.

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lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Oct. 6, 2008

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!!

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branchan

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Columbia, Missouri, USA

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Reviewed: Oct. 6, 2008

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.

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paris_fairy_princess

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Reviewed: Oct. 6, 2008

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.

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CV

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Reviewed: Oct. 5, 2008

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!

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Jessica

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Living In: Logan, Utah, USA

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Reviewed: Oct. 4, 2008

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...

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Jake Loftus

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Reviewed: Sep. 27, 2008

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.

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sarymary

Cooking Level: Beginning

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Reviewed: Sep. 19, 2008

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

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Sep. 14, 2008

Very good...5 star is granted.

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Melissa-MS

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Reviewed: Sep. 12, 2008

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

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 10, 2008

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

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Elli

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 9, 2008

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!

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GRACEGIRL

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Reviewed: Sep. 6, 2008

This recipe was as good as the meal at my favorite Indian restaurant. I 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.

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gold_country_cook

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Reviewed: Sep. 3, 2008

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.

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Dlish

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Aug. 21, 2008

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.

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LINUXWITCH

Cooking Level: Expert

Living In: Pendleton, Oregon, USA

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Reviewed: Aug. 20, 2008

i was a bit disappointed with this recipe because it tasted too tomato-ey and musty for me...although my bf liked it, he said that it was a bit on the tangy-sour side..i bought instant butter chicken mix once and thought that was a bit better

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spicyme

Cooking Level: Expert

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Reviewed: Jul. 24, 2008

Perfect! We love it every time. I do use the ground cashews instead of the cornstarch. Sometimes I add some frozen peas to the sauce for some extra color texture! So good! Yum!

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Cook in San Antonio, FL

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Reviewed: Jul. 24, 2008

Sorry, it just wasn't good. I love indian food and this didn't cut it. Texture and taste were off.

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Rachael

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Reviewed: Jul. 18, 2008

A new favorite of ours. The first time I made this I didn't have tomato sauce so I used paste and watered it down...it worked! I now use just tomato sauce and it's easier than watering down the paste. It smells so good in the house while making this. My hubby absolutely loves it and it tastes great with naan bread too. What a great and quick meal.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Jul. 10, 2008

This is great! My husband's parents are from India and I made this for them. Even though this is a North India recipe (they're from S. India) they like it a lot. Very authentic. Easy too.

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sthadathil

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Chicken Makhani (Indian Butter Chicken)

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