I made this dish today and it was absolutely fantastic! It tasted exactly like the Butter Chicken that I order from my favorite Indian Restaurant, Bombay Cafe. I used the lower fat option the original writer of the recipe suggested with a few minor modifications. Since I had a 1/4 cup of heavy cream in the fridge, I added that along with the can of evap. I used only one stick of butter in the sauce (1/2 cup). The butter that I used was KerryGold Pure Irish Butter which has great flavor. I only used 1 and 1/2 tsp of salt instead of 2 as previous reviewers suggested. I used 2 pounds of boneless skinless chicken thighs cut up instead of chicken breasts because I prefer dark meat and I added 1 packet of Equal sweetner to the sauce which really brought out even more flavor. For those who had a hard time finding the different Masala seasonings, try going to an Indian grocery store. That is where I found them. I used the Garam Masala mix by Shan. It was $1.99 for a small box and I used the Tandoori barbeque Masala mix by MDH which was $1.59 for a box. Not that it should make a difference, but for those that might be interested, I used a Vidalia onion which is a little sweeter than a plain yellow onion, minced garlic in a jar by Spice World, the 15oz can of tomato sauce by Contadina and for the evaporated milk, I used the Carnation brand. Finally, I have a Nu-Wave oven so after seasoning the chicken chunks with the Tandoori Masala mixture, I put them in the Nu-wave and cooked them fo
Was this review helpful?
[
YES
]
2 users found this review helpful
What's this?