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Makhani Chicken (Indian Butter Chicken)

Reviewed: Oct. 25, 2008
I followed the recipe exactly and it came out amazingly authentic. One point though - after stirring in the cream, make sure to cook on medium for at least another 30 minutes for the cream to cook, stirring frequently. You should see oil separating on the surface indicating the dish is ready to serve. Without this extra cooking, it will not taste anything like chicken makhani.
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