Reviewed: Jun. 25, 2008

WONDERFUL flavor!!!

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

this is really good but there was some things I changed: 1.)Add 1 teaspoon of Coriander while your simmering it at the end 2.)I reduced the amount of yogurt and tomato sauce by 3 tablespoons and 3/4 cup respectively. 3.) I liked it spicey so I added more cayenne 4.) I had some "Bombay Curry Simmer Sauce" which gave it an essential Indian flavor, it had a vinegary taste to it. Served with Jasmine or Basmati rice and it tastes great.

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inju

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Jun. 7, 2008

This was tasty. However, I grew up on Indian food and something is a little off. I think you need to let the garlic cook a little longer to take away some of the rawness. It tasted better the second day and froze well, so still a great recipe. Next time I'll try a longer cooking time.

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Deepa

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Reviewed: Jun. 5, 2008

We really liked this. It was a nice change of pace from the normal run f the mill chicken recipe. Next time I will probably use a different patr of the chicken as thigh just aren't my favorite.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jun. 4, 2008

Did not like it at all. If you know what real Indian Butter chicken tastes like this is a very mild version. I compared it with the real thing (Indian cookbook) and it calls for 6 cups of chopped onion!This dish is definitely missing something...If you are a lover of real Indian food, skip this one.

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kaimashoo

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

I have made this recipe several times and love it more every time. I usually leave out the cayenne as my family doesn't really like spicy food. Also, substituting cashews for corn starch really adds some extra flavor and thickens it nicely.

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kkoelble

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2008

Excellent

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lastLight

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Reviewed: May 23, 2008

This was FABULOUS! Did make some alterations though, instead of cooking the chicken w/garam marsala & cayenne, I added about 3 teaspoons of each to flour, and then coated the chicken with it. Also, sauteed shallots in white wine as well as the oil, it gives them a little bit more bite. But, wow! What a great meal! Thanks!

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molly351

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Reviewed: May 22, 2008

I've made this 15/20 times....always a hit. Modifications...chicken breast and sour cream. Delish.

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CCINNB

Cooking Level: Expert

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

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Reviewed: May 17, 2008

We love this recipe. It's great when you have an indian food craving. I substitute milk for the half and half and it still comes out great. And I even used low fat yogurt and low fat milk to reduce the calories and it was still yummy, just not as creamy. It's an awesome dish.

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sambuka

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Reviewed: May 16, 2008

I haven't made anything Indian in a long time, so I was nervous about trying this, but it was FABULOUS. I actually intended to make another recipe for this from Allrecipes, but I couldn't find tikka masala sauce at the store so I did this one instead. It turned out amazingly well! In fact after we ate there was hardly enough for my husband to take the next day for his lunch! Even my 15 month old liked it. I used bone-in thighs, which I browned first (next time I would omit the oil and just brown them skin side down first with a bit of Pam, and render the oil from the skin to brown the other side with). It was a bit too oily with the oil AND the skin on. I just took the thighs out and added them to the sauce pan but that meant losing out on all the browned bits from the few tablespoons of sauce that it says to add to the browning chicken. Oh well. It was SO good and reminded me of my trip to India years ago. Definitely a keeper and worth the extra trouble making the sauce from scratch!

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ScrabbleMama124

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: May 9, 2008

SOOO yummy! It had the perfect amount of heat for us (my 2 year old even ate it). Too bad there were no leftovers, I could eat this every day!

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SuziHomemaker

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Reviewed: May 6, 2008

I make this recipe but I like to use chicken on the bones for more flavor and I use a whold carton of plain yogurt and and I use some honey in the sauce after it cooks to take away the bitterness and I use some curry in the sauce and use crushed tomatoes and it turns out awesome.

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londonrose

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

Living In: Highwood, Illinois, USA

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Reviewed: Apr. 28, 2008

I doubled the spices and my family loved it. Very easy to make.

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cookingood

Cooking Level: Intermediate

Living In: Allen, Texas, USA

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Reviewed: Apr. 26, 2008

This was my first attempt to make an Indian dish. My husband said it was great! I used boneless, skinless chicken breast and fat free half and half. Served with basmati rice and Indian Naan II from this site. Leftovers where yummy!

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Apr. 21, 2008

This recipe turned out really good, and I even flubbed it a bit. I accidentally added a whole can of tomato sauce instead of measuring out 1 cup, and a whole tub of yogurt instead of measuring out 1/4 cup. I also added some ground coriander and doubled the garlic and ginger, as one reviewer suggested. This would be good with chicken breast meat if you don't like the dark meat.

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AUWILLIA

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Reviewed: Apr. 20, 2008

This was a good recipe but I had to add alot more garam masala (I lost track of how much I added. Maybe ~3-4 tsp) as other reviewers suggested to get the flavor I like. I also added 1 tsp coriander and used heavy cream instead of half and half. I found that a little (1/2 tsp) of sugar helped cut down on the tomato-ey flavor of the sauce. My husband and 3 kids (5, 3, &1.5 yo) loved it. It is a great starting recipe and with a few changes was a hit with our family.

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KLENKO

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Reviewed: Apr. 20, 2008

oh my goodness! this was used for my date night with my hubby (we've got three small ones so we bring the date to us!:) served this with coconut rice and some wine...oohhhwee! I did make some of the changes mentioned in the other rates. Can't wait to make it again. thanks!

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bakinamy

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Reviewed: Apr. 18, 2008

This is the first Indian style dish I've made. I used grouind almonds to thicken instead of corn starch on the advice of others, it added a nice flavor and texture, just be careful how much you use. I also added quite a bit more garam masala and used rotell tomatoes w/ chiles (pureed in processor) for an extra kick. My husband ate most of it before it was done (no lie). Thanks

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ANASYRIA

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Reviewed: Apr. 17, 2008

I made this dish and had to doctor it a bit. I used minced fresh garlic and ginger and doubled it. Then I also doubled the spices and added a tsp of coriander. I also added about triple the cayenne and didn't use corn starch. I used heavy cream and the consistency was perfect-didn't need the ground cashews at all that other people had used. I used quite a bit of salt to season it as well as adding garlic powder and ginger powder to taste once the initial sauce was ready. Overall, it tasted great over basmati rice, will definitely try it again.

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eshlya2000

Cooking Level: Expert

Living In: New York, New York, USA

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Chicken Makhani (Indian Butter Chicken)

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