This butter chicken has a really nice flavor, but it's definitely not as good as butter chicken I've had at restaurants. I'd give it 3 stars except I think part of the reason I didn't much care for it is because of some changes I made. I used 3 tablespoons of the garam masala instead of 2 as some people suggested, which made for a really nice flavor, but also made it a bit too spicy for our liking. I also used half and half cream rather than heavy cream, which made the sauce a little too runny. Would definitely use thick cream next time. I used chicken thighs rather than breasts as we find the darker meat more tender. I also used margarine instead of butter (which has worked fine in other butter chicken recipes I've used), but maybe that contributed as well. Overall, the sauce was not as tomatoey as I like, I think in large part due to the pureed pepper. When we had the leftovers I added a little tomato sauce which really helped. I may try this recipe again but next time will follow the recipe exactly!
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