I wanted to comment on this recipe and some tips to make it authentic and give it that restaurant touch. The recipe itself is fairly good . The only thing I would add to make it a bit more authentic are as follows: 1/4 cup of finely ground cashews (unsalted). These should be used as a thickner and not corn starch. Indian recipes or sauces never use corn starch. For richer gravies we use ground almond or cashews and heavy cream or yogurt. 1/4 cup of heavy cream (substitute it in place of half and half) Finally if you are a true Indian curry lover and love Chicken Makhani you should buy some fenugreek(called methi - pronounced "Mei" "thi") seeds. You only use 1/4 tsp of these (they are very bitter) and grind them. Then add them to the curry when you add your other dry spices. The cashew and fenugreek is what gives Chicken makhani it's authentic flavor.

Reviewed On: Jul. 1, 2003

I just wanted to say "Thank You" for posting this recipe. I have made these about 10 times now and they come out perfect everytime. My husband thinks these are better than the biscotti's sold by gourmet coffee shops.

Reviewed On: Feb. 4, 2002