This always turns out well - and the chicken melts like butter in your mouth. I never strain the yogurt, seems fine to me. I did try making this with tofu (followed chicken instrux to a T), but it was pretty boring. Won't repeat, even for a veg. crowd.

Simple to make and it is a winner

Yum yum yum!! A delicious butter chicken recipe, everyone loved it. I served it with garlic naan which was great, and with gulab jamun as dessert, everything was a big hit! I used less tomato puree so it didn't overwhelm the indian flavours, and I used a lot less cream, as I thought the yoghurt was enough. I didn't do the "put chicken on skewers" thing as that was too time-consuming, I just put the whole pot of chicken and marinade in the oven for about half an hour which was fine. Before this I had left it in the fridge overnight which made the chicken really nice and tender. Great recipe! :)

This recipe makes an amazing butter chicken. It tastes just like the butter chicken you'll get at a fancy Indian restaurant! The first time I made it, my boyfriend and I ate so much of it that we had to lie down, and we couldn't get up for nearly two hours! Delicious, and super easy too.

this is an awesome recipe (albeit a little labor intensive)! one of my favorites to cook. i didn't have ginger or garlic paste, so i used powdered ginger & garlic instead & used 1T. extra garam masala (we like a little extra kick). also, i didn't bake the chicken on skewers. i just put it in a covered pot and cooked it first for about 20 min with a little of the tomato sauce. last but not least i omitted the green chili peppers and fenugreek leaves. it turns out just beautiful and super delicious, just like the resturaunts here in seattle!

very good, got much praise for this at a dinner party. I made it the day before which might have added more flavour. Will definitely make this again soon. I didn't put the chicken on skewers and I didn't drain the yogurt because I thought it wouldn't make a difference. There was a lot of fluid in the baking dish at the end of the baking and the chicken pieces were sitting in the fluid. I drained the fluid off a bit and then gave it another ten minutes or so in the oven. I thought I had messed it up but in the end I don't think it made a difference, the chicken was very moist and lovely so I think next time I will do it again the same way. I cook curries quite a lot and this one was certainly great!! thanks for the recipe.

The first time I made this dish, my boyfriend and I both agreed that it tasted a little bitter. We also thought it tasted better reheated the next day. That said, we still thought it was pretty great. The second time I made it, I cooked it 8 hours before dinner and I cut back on the tomato. My boyfriend thought it was so great, he proposed marriage :) Amazing dish and fun to make.

This was extraordinarily delicious. My only regret was that I had to stop eating it for fear I would gain weight. It was hard to stop. The flavors were so wonderful together. I did add extra garam masala because I read that some felt it wasn't very spicy. I love spicy.

Mmmmmm!!! Used 2.5 lbs split breasts. Since I was using bone-in pieces, I doubled all other ingredients EXCEPT tomato puree. Added a dash of curry powder to both marinade & sauce. Used 1 cup of tomato sauce instead of 2 cups tomato puree. Added one can of diced tomatoes in place of the 2nd cup of tomato puree. Forgot to add the cream but didn't notice. Also I now have a lot of extra sauce to use for another meal...darn!

I'm a serious Indian cook; my family eats curries all the time. This recipe is awesome and was immediately one of our family favorites! I make extra batches of the sauce and then freeze, making the chicken portion of the recipe as I cook the recipe...cuts down on prep time on school nights! Well worth the trouble.

Ok. So i didn't have all of the fresh spices I needed. So as I made it it was a 4 but I bet with fresh ginger and garlic it would be a 5. My hubby said it was WOW! So go for it. I think it would be easiest if I'd done all of the measuring at one time.

Much like the butter chicken I've had at several Indian restaurant. Works well even if you don't have time to marinade fully.

As good as any from a restaurant in India. Best recipe I've found so far.

I'm vegetarian, so this review is from my husband and daughter. Both of them liked the chicken, thought it was very tender and juicy. Husband was hesitant to eat Indian food, as he said it was usually too spicy. When he tried this dish, he said he would like more spices in it next time! Daughter said spices hurt her throat. Too spicy/not spicy enough, sometimes you can't win. Thanks for the interesting dish to try.

I could not find Fenugreek leaves at all, but the recipe turned out absolutely amazing without it. This is now one of my all time favorite dishes.

good