Indian-Style Butter Chicken (Murgh Makhani) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Sep. 7, 2008
As another reviewer noted, this is not like "restaurant style" Murgh Makhni. On the other hand, authentic Indian food is seldom like American-style "Indian" restaurant food. Thick gravy is made in restaurants by the addition of cornstarch or other thickener. No Indian cook I know does so. While the recipe calls for two onions, the size of onions varies greatly - up to grapefruit size. I'd suggest using onions to taste, especially since people vary wildly in how well they like onions. I think the suggested size for the chicken is too big, I'd go for about an inch cubes and then it'll cook more quickly too. Prep time is about right. Somebody complained about the ingredients being incorrect - that again is a matter of taste. There is no one recipe for any Indian dish, although some vary less than others. India's a big place. I've seen simpler recipes and I've seen more complicated - Indian cooks are typically a LOT more inventive than most American's I know. This one is typical of the dish as served in many, though not all, Indian homes. The bell pepper is not so typical in India, but many Indian cooks use it stateside because of the ready availability here.
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Reviewed: Jul. 13, 2008
Sorry to say but this recipe is not very nice at all. There is way too much onion in the recipe and really didnt taste like butter chicken at all.
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Cooking Level: Intermediate

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Photo by Traci-in-Cali
Reviewed: Apr. 29, 2008
We liked this dish! With my modifications and with what I had on hand it probably didn't taste exactly the same! I had to substitute canned tomatoes. I didn't have the following, so I improvised; no garam masala so I added a black cardamon pod, a bay leaf and 1 tsp chili powder. I had a cup of yogurt, but no cream! I used chicken thighs too and cut the onion down to 1/2 onion and left out the bell peppers completely since my boys are fussy and don't like them! I would like to try it with the garam masala next time... I served over basmati rice!
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Photo by Traci-in-Cali

Cooking Level: Intermediate

Home Town: San Jose, California, USA
Reviewed: Feb. 21, 2008
This is nothing like authentic butter chicken. Several wrong ingredients are used and are prepared incorrectly. It really is so completely different that it should not be called butter chicken at all. Most annoyingly of all, the prep time stated is grossly inaccurate unless you are superwoman.
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Reviewed: Sep. 4, 2007
This dish tasted fabulous. Just the right amount of spice, and lots of flavour. Your house will smell wonderful when cooking this dish. Served with naan bread on the side to soak up the sauce - which there is plenty of. This did not turn out like the traditional butter chicken in Indian restaurants. Sauce was not thick, however the dish is delicious nonetheless.
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Displaying results 11-15 (of 15) reviews

 
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