I've made butter chicken numerous times for my family in the past - we love the complexity of flavors that can be achieved even in a mild curry. Wanting a quicker version of the awesomely delicious restaurant style butter chicken I usually make, I decided to try this recipe out. Not a fan. This curry is bland, very heavy and is much too creamy, and is definitely lacking any depth of flavor. I doubled the amount of garam masala because all I could taste was butter and cream, and even then there's just so much missing from the curry. Sorry, I really wanted to love this, but I'm going to be sticking to my usual recipe that includes ginger paste, tomato paste/puree, and fenugreek leaves. All in all, this recipe is for someone who wants something easy, extremely mild and extremely (overly) creamy.
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I've made butter chicken numerous times for my family in the past - we love the complexity of...