Reviewed: Mar. 15, 2012

This was fantastic, better then we get at most Indian restaurants!

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Reviewer:

niagarachef

Reviewed: Oct. 28, 2011

This turned out really good for me just like I used to eat it in restaurants!!!

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Reviewer:

umaalloo

Reviewed: Oct. 27, 2011

Time intensive but well worth the effort! This was fantastic... just enough spice for my palate. There is a lot of sauce, so be sure you have plenty of rice and bread. I could drink this sauce, though. I didn't have garlic paste or ginger paste so I just chopped some up... worked great. We will definitely be making this one again! Thanks for sharing!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Apr. 20, 2011

this tasted really good. I love all the spices in this dish. The only negative is that this recipe is time consuming and it tastes pretty much the same as simpler ones. I usually just marinate in the yogurt mix overnight. Also there is soo much chili powder in this recipe (esp considering there is some in garam masala). Adding this much doesn't really help the flavor and if you want more heat there are hotter peppers (such as cayenne). All in all this dish is delicious but I'll probably stick with my simpler one in the future.

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Reviewer:

styrofoamplates

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: Mar. 27, 2011

Dried fenugreek leaves are usually called "kasoori methi." Try that. :)

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Reviewer:

maragogype

Reviewed: Jan. 30, 2011

Very nice. Good flavor. I used tomato sauce in lieu of "pureed tomatoes", and would have liked the sauce to be a bit thicker. My husband is Indian, and found the flavor to be very nice.

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Reviewer:

JENNPATEL

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Kansas City, Kansas, USA

Reviewed: Jan. 23, 2011

Followed the recipe nearly exactly, with my only addition being an extra tablespoon of chili powder to the sauce at the end (I like things spicy!). It was great, and well-received by my housemates that were unfamiliar with Indian food. Fantastic, will cook again!

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Reviewer:

Matrim

Cooking Level: Beginning

Reviewed: Dec. 28, 2010

This is really, really good and for all the really big tastes in it is actually nicely mellow and fragrant. I added about 2/3 cup chopped cilantro and some steamed cauliflower, which worked out better than I thought it would. You could make this just with the cauliflower and it would be great.

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Reviewer:

sparkinark

Reviewed: Dec. 7, 2010

Excellent butter chicken. I let the chicken marinate overnight. I have made it several times, each time better than the last. I liked reducing the chili powder in the sauce by about half, and adding half of tablespoon of red curry powder. Like many reviewers, I have found that less tomato puree is better, I use about 1 and 1/4 cup, instead of 2 cups.

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