Butter Chicken

From: Ranikabani

On Mar 1, 2003

This was a nice dish on its own but I felt like it needed some onions, more garlic and I found it a bit too salty. The flavour wasn't what I was looking for either.

From: Rav

On Apr 24, 2002

Though I posted the original recipe from the restaurant, I actually make changes when I cook this dish. I cut the chicken into chunks first, marinate them overnight and then cook them in the oven (if I do the chicken on the bbq, I keep the pieces whole). I also find that the dish is quite rich, so I substitute some or all of the whip cream with yoghurt. I use 1 green chilli pepper and for the water I usually only add 1 cup. I omit the sautéed ginger. Of course, everyone's taste is different, so adapt it to whatever you prefer......

From: Michellew

On Jan 24, 2003

My family loved this! I made the recipe as is and the only thing I would change is the noted amount of salt. Made it rather salty once everything was together. The chicken I bought from our local store already marinating in their own tandoori marinade. As for water, used only about 1/2 cup and about 1/4 tsp red chili peppers (wanted my kids to eat this dish too). Since I didn't have such a big can of tomato sauce, used about 16 ozs tomato sauce and the rest crushed tomatoes. I think I would also add a sauteed sliced onion and fresh garlic to this next time.