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Murgh Makhani (Indian Butter Chicken)

Reviewed: Jun. 22, 2012
This is the closest to authentic chicken makhani recipe on this website. I probably shouldn't say that, because all indian kitchens have their own way of making makhani. I make mine almost exactly the same, but I do not use onions at all in the sauce. I also prefer to use chicken breasts, although the thighs really make the correct texture. I make this dish for my husband who hates indian food, and hates rice, so I always make this for him and serve NAAN with it.
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Grandma Ople's Apple Pie

Reviewed: Dec. 1, 2010
Great Pie. I should have left out the 1/4 cup water. The pie was swimming in liquid. Of COURSE, I changed the recipe. I used a marie callenders frozen crust (2 of them, one for the top). I used 4 granny smiths, 4 gala, and one sweetango apple (these were $5/lb at our grocery, so I couldn't buy more. I told our kids that it was the "magic apple" that made the pie so good, but I think this apple could have been responsible for the watery filling. It is famous for being drippingly juicy.) I tossed the apples with 1T flour mixed with 1/2 t cinnamon, and added 2t vanilla to the caramel mixture. I poured the caramel over the apples before baking the crust. To keep the crust nice and cooked underneath, I preheated my cookie sheet. I followed the baking directions, but the pie wasn't cooked in time. I had to leave it for another 20 minutes, and I think I could have (and SHOULD have) left it in the oven for another 15 minutes. The apples were still firm, the filling was too runny. However, I cannot emphasize the wonderful flavor of the apples that came through. Great flavor, lousy sauce texture. I won't add extra flour next not only came out runny, but floury tasting...not quite right. Kind of a disappointment for Thanksgiving dinner. The common comment at dinner was: "If only you had left out the water and cooked it a little longer." Not something you want to hear when you are hoping to impress a crowd.
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