Reviewed: Jul. 22, 2008

AWESOME. I have been looking for a good butter chicken recipe for such a long time, and I know I'm going to be making this one every week! I couldn't make myself use that much butter and cream, so I made the 'light' version mentioned below. It was AMAZING! I used about 1/4 cup butter, the evaporated condensed milk, and then threw in about 1/4 cup cream just to make it a bit creamier (would have been good without!). Thank you for a fabulous recipe!!

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IGGYCOOK


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Reviewed: Jul. 17, 2008

Amazing! Just as good as any indian resturant, if not better! This has become a weekly treat at our home! I absolutely love it. Ive been looking forever for a good recipe and I finally found it. thanks for posting it. Cant wait to try the low fat version too!

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Tannia Sue


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Reviewed: Jul. 16, 2008

This is a very tasty dish. The only thing I did different was to cut the butter to 1/2 c & used Half n' Half instead of cream...I just couldn't bring myself to use 2 sticks of butter for a 4 serving dish! But even with 1/2 c butter it was still plenty rich. I probably could've even cut it back a little more. The sauce is more thin than I expected it to be, but it's great for serving over rice. Oh, one other thing, I also just sauted the whole chicken breast in the pan with some curry (didn't have tandoori), salt & pepper, removed it, then sauted the onions & garlic.

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chloenavasmommy

	Cooking Level: Intermediate Home Town: Thousand Oaks, California, USA
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Reviewed: Jul. 16, 2008

This was spot on to the Chicken Makhani that we order at our favorite Indian Restaurant. My fiance raved about it and ate all the leftovers!

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katylan


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Reviewed: Jul. 14, 2008

Absolutely delicious. Everyone loved it, even the picky ones. I doubled the recipe and it made WAY too much sauce, but I froze the leftover sauce to add chicken to later.

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adrienne


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Reviewed: Jul. 10, 2008

WOW!! This is one of the best tasting dishes I have made. My husband and mom raved about how great this was. I too used half the butter. I only had the garam masala, so I used that to marinate the chicken. I also used just one skillet to cook the ingredients. I found the masala spice at an Indian market. Overall, make this dish you will not be disappointed. It will be a family favorite.

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down


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Reviewed: Jul. 4, 2008

We really liked this. I was practically licking my fingers! I don't have anything to compare this recipe to as I have never had butter chicken. I purchased the tandoori masala at an Indian food store (lots of them here in Toronto). There was almost an entire wall dedicated to different masalas. I think it really added to the flavour. I enjoy hunting for ingredients I have never used before. The sauce has an odd consistancy, but I have been advised by my friends in the recipe exchange that when cream/milk is mixed with tomatoes the sauce is supposed to look that way. I served this with rice and green beans. Thanks for a great meal.

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CYNJNE

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Jun. 30, 2008

WOWZA! Yum. This dish tastes as good as my favorite Indian resturaunt. I followed instructions almost exact. I used a little less cream, a little less butter, and substituded the tandori masala for 1 tbl of curry powder. Thanks so much for this recipe and I will be making it again.

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Andrea. W


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Reviewed: Jun. 30, 2008

This recipe was AWESOME!!!!!!! This tasted exactly like Chicken Marsala. I have been recipe hunting for this for a long time and have tried two different recipes before this one that were alot more time consuming, way more ingredients and tasted nothing like the original. I have finally found a winner and its sooooo simple. My boyfriend finished all the left overs. Thanks for the recipe!!! I did take use curry like the other reviews suggested because I didn't have tandoori.

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Dani


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Reviewed: Jun. 20, 2008

WOW WOW WOW This was great. I substituted the garam marsala for curry powder and marinates the chicken for about an hour. I also used a lighter cream and cut down on the butter by about 1/4 cup. This is one recipe that will take first place with me.

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Julie

	Cooking Level: Expert Home Town: Prince George, British Columbia, Canada
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Reviewed: Jun. 10, 2008

This was awesome. Fattening, but awesome none the less. Could not find the garam masala, so used a table spoon of curry powder instead. Also, added as previously recommeneded, a tsp of sugar.

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Ally T

	Cooking Level: Intermediate Living In: Stittsville, Ontario, Canada
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Reviewed: Jun. 1, 2008

This recipe was fantastic! We had this with Naan bread and basmatti rice. WOW!! So very good.

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MEGSGRAN

	Cooking Level: Intermediate Living In: Edmonton, Alberta, Canada
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Reviewed: May 26, 2008

I made the low fat version from the ratings. I could not find either of the masalas at my grocer so I used 1 tbsp medium curry powder and 1/2 can coconut milk. It was TO DIE FOR!! Melted in your mouth and the hint of sweet from the coconut milk just knocks your socks off! I'll make this weekly!

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bellemmar


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Reviewed: May 24, 2008

I used the lighter version and it was still great.

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LOLA2704


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Reviewed: May 14, 2008

After all these amazing reviews I was certain this would be delicious, but it wasn't. I used the revised low fat recipe that called for evaporated skim milk and 1/4 c butter, but it lacked the robustness that makes Butter Chicken so amazing. Next time I am going to use cream, so until then this only gets 3 stars.

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Chelsea S


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Reviewed: May 13, 2008

This is awesome. I found the garam masala in the bulk barn. I have made it with several variations and it always turns out great! My husband will actually eat rice with it! You can't mess this one up, it has become a weekly dish at our house, made with many variations! I like to add cooked cauliflower right into the sauce!

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Candice

	Home Town: Guelph, Ontario, Canada
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Reviewed: May 5, 2008

this was amazing and super easy! I also recommend skipping out on the salt, and experimenting with the degree of cayenne pepper based on your spiciness preference. Another good idea is to add in vegetables! (red/green pepper's, carrots, asparagus etc.) it tastes GREAT and it adds a bit of health to the meal! try adding them in about... 10 or 15 minutes b4 the sauce is done, depending how crunchy or soft you want the veggy's! :) hope that helps! good luck! this is an AMAZING dish

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Kymberlie


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Reviewed: May 5, 2008

This is a good recipe! =My recommendations: add a bit of sugar (not too much, 1 or 2 teaspoons to the whole sauce - this will sweeten it, but not make it a desert), a reduction in salt by at least a teaspoon, and less butter. That, really, changes very little! I was looking for a good butter chicken, and I believe I found it in this one! I have such a weakness for butter chicken. :) Thank you so much for posting this! :)

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LBEB

	Cooking Level: Intermediate Home Town: Powell River, British Columbia, Canada Living In: Abbotsford, British Columbia, Canada
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Reviewed: May 1, 2008

I was just making this because i had a whole chicken left over from some really bland tandoori that i made yesterday. This was an excellent save. I dont even want to know how many calories are in this

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dolores773


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Reviewed: Apr. 29, 2008

I used the lightened version (1/4 cup butter; evaporated milk), and it was delicious!

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Nichole

	Cooking Level: Intermediate
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