I don't know what butter chicken is supposed to taste like, but this was a real hit. While it was cooking, it really smelled like Indian food. We live in Puerto Rico and don't have any ethnic restaurants near us, so it was like going out for dinner! I will definitely make this again. (I did have to leave out the cloves because I couldn't find them in the stores).

This wasn't like restaurant butter chicken, but it was still delicious - and I was missing nutmeg, ginger, cloves and lemon. I added extra garam masala to compensate and it was delicious!

This was an excellent recipe. Easy to prepare and very tasty. The only substitution I made was using cayenne pepper for the crushed red pepper. I can't imagine it tasting all that different with the crushed red peppers versus the cayenne pepper. This is a definate keeper. My hubby loved it as well as children. Not too bad if I don't say so myself.

It was pretty good, but not what I thought it was going to be! I was looking for the butter chicken taste from my favorite Indian restaurant. This isn't it, but it IS good.

As another reviewer noted, this is not like "restaurant style" Murgh Makhni. On the other hand, authentic Indian food is seldom like American-style "Indian" restaurant food. Thick gravy is made in restaurants by the addition of cornstarch or other thickener. No Indian cook I know does so. While the recipe calls for two onions, the size of onions varies greatly - up to grapefruit size. I'd suggest using onions to taste, especially since people vary wildly in how well they like onions. I think the suggested size for the chicken is too big, I'd go for about an inch cubes and then it'll cook more quickly too. Prep time is about right. Somebody complained about the ingredients being incorrect - that again is a matter of taste. There is no one recipe for any Indian dish, although some vary less than others. India's a big place. I've seen simpler recipes and I've seen more complicated - Indian cooks are typically a LOT more inventive than most American's I know. This one is typical of the dish as served in many, though not all, Indian homes. The bell pepper is not so typical in India, but many Indian cooks use it stateside because of the ready availability here.

Sorry to say but this recipe is not very nice at all. There is way too much onion in the recipe and really didnt taste like butter chicken at all.

We liked this dish! With my modifications and with what I had on hand it probably didn't taste exactly the same! I had to substitute canned tomatoes. I didn't have the following, so I improvised; no garam masala so I added a black cardamon pod, a bay leaf and 1 tsp chili powder. I had a cup of yogurt, but no cream! I used chicken thighs too and cut the onion down to 1/2 onion and left out the bell peppers completely since my boys are fussy and don't like them! I would like to try it with the garam masala next time... I served over basmati rice!

This is nothing like authentic butter chicken. Several wrong ingredients are used and are prepared incorrectly. It really is so completely different that it should not be called butter chicken at all. Most annoyingly of all, the prep time stated is grossly inaccurate unless you are superwoman.

This dish tasted fabulous. Just the right amount of spice, and lots of flavour. Your house will smell wonderful when cooking this dish. Served with naan bread on the side to soak up the sauce - which there is plenty of. This did not turn out like the traditional butter chicken in Indian restaurants. Sauce was not thick, however the dish is delicious nonetheless.