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Makhani Chicken (Indian Butter Chicken)

Reviewed: Sep. 3, 2010
It was tasty, but a little on the grainy side for me. Especially compared to what I get at local restaurants. So, it didn't really taste like butter chicken but it was still good. I didn't think it took hours of slaving in the kitchen to make though. 10 minutes to cut & marinate the chicken, 5 to mix the yogurt marinade and toss it over the chicken, another 15 to chop garlic, make ginger paste, stir sauce etc. It does take some advanced planning if you want to let it sit in the yogurt overnight, but it was really a lot easier than I was expecting. Still, I'll be trying out other recipes to see if I can find better.
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