Phenomenal! After many years of eating this dish at various restaurants, this was the first recipe I attempted on my own. With a few adjustments, this ranked up there with the best restaurant-made Chicken Makhani I've had. I substituted curry for the garam masala and increased to 1 1/2 teaspoons. And instead of chili powder and cumin I substituted a purchased spice mix labeled "masala for butter chicken," and cut out the cayenne pepper. I also added a dash of cardamom and just a pinch of fenugreek to the sauce. Finally, instead of the cornstarch/water mixture to thicken, I used 1/4 cup of ground cashews. Thanks you, Mitchman21! I'm adding this one to my repertoire!
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Phenomenal! After many years of eating this dish at various restaurants, this was the first...