This is the best easy recipe we've found so far for butter chicken. A great starting point but could be improved with a few more spices. I plan on experimenting with what I have in my spice cabinet, such as coriander, ginger, cardamom, etc until I find the perfect combination. We used about 1/2 of the butter and about one cup of light cream. We also added some Ginger to the sauce and I'd highly recommend skipping the added salt as it's unnecessary. For the chicken, I coated mine in curry powder, paprika, and chili pepper before marinating in tandoori paste. I'd recommend marinating for a few hours to let the flavors sink in. Be sure to serve over fragrant rice, like basmati.
Was this review helpful?
1 user found this review helpful
This is the best easy recipe we've found so far for butter chicken. A great starting point but...