Makhani Chicken (Indian Butter Chicken)
i had been craving butter chicken the past while. i'm south asian, and have had butter chicken a lot, and this recipe was dead on for buter chicken. the only thing is it was a bit spicy for me, i will reduce the red pepper in the sauce next time.
i didn't have yogurt on hand, so didn't use it for the chicken pieces, which is ok, essentially the yogurt is used for tenderness, and the chicken absorbed the spices which was the important part. used olive oil for marinating, and half oil/half butter for the sauce so the butter wouldn't burn. at the end just stirred in a little bit of butter to makeup for it. my husband and i really liked it.
3 users found this review helpful
Feb. 11, 2005