My husband loves the Butter Chicken at the Indian Restaurant, so I attempted this recipe and found it to be a winner. The first time I followed the recipe exactly and we really enjoyed it. The next time I tossed the chicken with some extra garam masala (I loved this spice blend and bought a huge jar of it)and let it rest before cooking (like a dry rub) This intensified the flavor even more. The only other change was to add the yogurt about an hour before serving, which kept it from curdling and kept it nice and saucy. Now my husband loves my Butter Chicken even more the the restaurant (which might be because he can have a huge portion) The main difference for me is that the chicken in this recipe is so much more tender, because the restaurant (if authentic) is adding cooked tandori chicken to the sauce, and the chicken ends up being a little bit tough and stringy.
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My husband loves the Butter Chicken at the Indian Restaurant, so I attempted this recipe and...