Reviewed: Oct. 25, 2008

I followed the recipe exactly and it came out amazingly authentic. One point though - after stirring in the cream, make sure to cook on medium for at least another 30 minutes for the cream to cook, stirring frequently. You should see oil separating on the surface indicating the dish is ready to serve. Without this extra cooking, it will not taste anything like chicken makhani.

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Reviewer:

sandman

Reviewed: Oct. 17, 2008

I wish I could give this zero stars. I followed the recipe exactly and I did not care for this. This is not Indian food! I would much rather make Chicken Tikka Masala submitted by Yakuta. That is real Indian food. As an intermediate cook, I would recommend using tomato sauce anytime a recipe calls for tomato puree.

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Reviewer:

SarahES

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Reviewed: Oct. 11, 2008

This recipe is truly amazing! I did improvise a little, due to time sensitivity, and of course, taste :) First off, I marinated 2 1/2 lbs boneless chicken for 1 hour with the ingredients from category 1 & 2. Then, I placed them in a baking tray (one that lets fat drip, but in this case, any excess sauce) and placed in the oven for 20-30 mins as needed. I improvised to 1 full stick of butter rather than the few Tbsp it called for (considering it's called "Butter Chicken")but followed the rest of the recipe for the sauce making as directed. At the end, I tasted it and realized we needed a bit more honey and a dash of nutmeg, to give it that butter chicken kick... fabulous! And I am giving this guy a 5 star- since this was my first attempt to making this dish that I soooo loved. It brought back soo many memories, and I swear that I have not in a looonngg while tasted Chicken Makhani like this... Thanks for posting it!

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Reviewer:

SumiMalik

Reviewed: Oct. 1, 2008

Yes, a little labor-intensive but very very good. No, it doesn't taste like Butter Chicken from my favorite Indian restaurant, but then I've eaten Butter Chicken at several restaurants and none of them have tasted the same. The only changes I made were to omit the skewering step, and just bake the chicken chunks in the oven. I also had to add maybe half a cup or so of milk as the sauce was very thick. Next time, I'll sprinkle some flaked almonds on top. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Sep. 1, 2008

3.5 stars- it was exceedingly yummy, but a star and a half off for how involved it was and how it tasted nothing like the chicken makhani I'm used to. Tomorrow I'm going to try adding more tomato paste to see if it makes a difference. UPDATE: Added another half can of tomato paste. Still nothing at all like chicken makhani. Revised to 2.5 stars.

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Reviewer:

melilia

Reviewed: Aug. 8, 2008

First time I made this at home and it was a 9 out of 10 resturant tastful!! I did add more garam masala and less tomatoe puree. Awesome!

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Reviewer:

OCTOBREA

Reviewed: Aug. 1, 2008

This recipe was extremely good.

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Reviewer:

lloydpinto

Reviewed: Jul. 13, 2008

This always turns out well - and the chicken melts like butter in your mouth. I never strain the yogurt, seems fine to me. I did try making this with tofu (followed chicken instrux to a T), but it was pretty boring. Won't repeat, even for a veg. crowd.

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Reviewer:

eaterazzi

Reviewed: Jun. 9, 2008

Simple to make and it is a winner

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Reviewer:

NeilQ

Reviewed: Apr. 18, 2008

Yum yum yum!! A delicious butter chicken recipe, everyone loved it. I served it with garlic naan which was great, and with gulab jamun as dessert, everything was a big hit! I used less tomato puree so it didn't overwhelm the indian flavours, and I used a lot less cream, as I thought the yoghurt was enough. I didn't do the "put chicken on skewers" thing as that was too time-consuming, I just put the whole pot of chicken and marinade in the oven for about half an hour which was fine. Before this I had left it in the fridge overnight which made the chicken really nice and tender. Great recipe! :)

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