I've been trying various makhani recipes from the Internet to try and find something that replicates what I get in Indian restaurants in the Pacific Northwest, but I can't say this recipe does. It's way too spicy, even if you skip the chili peppers, which is what I did. Also, it looked nothing like in the picture. The cream made it a very pale red--almost pink. The use of honey was interesting though, that gave it the sweet butter chicken flavour that I'd been looking for (just with way too much spiciness). I might try adapting it or adding honey to other makhani recipes to try and get what I want.
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I've been trying various makhani recipes from the Internet to try and find something that...