Dec 14, 2005
This was absolutely delicious! My Pakistani in-laws are quite picky when it comes to traditional food, but this one is a new favorite! I made the following adjustments: Added 1 tbsp butter to the peanut oil, used 4 tbsp butter rather than 2, substituted 1/2 tsp ground ginger powder & 3 cloves crushed garlic for ginger/garlic paste, omitted salt & pepper, added breast meat pieces, substituted whole milk for half & half, used 1 full tsp cayenne pepper for chicken, doubled cornstarch (but not water) to thicken sauce, and garnished with fresh, chopped corriander. The 5-minute prep time is unreasonable. It took me about 30 minutes to prep and 1 hour to cook (including 20 mins of simmering to let sauce thicken and white rice, which is best served with this dish). Also, this only served 3 adults in my family, so I highly recommend doubling it!
—MariyaC