Indian Butter Chicken

From: Katzilla, Esq

On Oct 11, 2009

This was FANTASTIC. It was as good as the Chicken Makhani at our favorite Indian recipe, which we now live thousands of miles away from. This made us so happy, because it was so close and it was like being there. Thanks so much for posting it.

From: Peachie Keene

On Oct 8, 2009

We absolutely adored this dish! Funny story... My brother-in-law lives in India, and he flew in for a suprise visit the same night that I was cooking this. He knocked on our door and came inside and the first thing he said was 'it smells like you're cooking Indian food in here'. What a coincidence He passed however, and exclaimed that he was 'ready to eat some American food for once' - LoL :D I made and used Quick Garam Masala and instead of cardamom pods (couldn't find any!) I used 6 teaspoons of ground cardamom. I served this with Butternut Squash With Cumin Couscous. Perfect!

From: -Sylvie-

On Aug 29, 2004

This was yummy, quite a mild and sweet tasting curry, but full of flavour. I used a 400gr can of chopped tomatoes, but made everythink else as directed. The recipe states it makes 4-6 servings, however I found whereas there is plenty of chicken for more than four people I was a little short on sauce and there was only five of us. So when I make it again and there are more than four I'll make sure I increase the amount of sauce I make. Definitely a keeper!

From: GT in SA

On Nov 21, 2006

I have not tried this recipe and thus cannot rate it. A comment however: According to Camellia Panjabi (erstwhile Marketing Director for India's Taj Hotels), true Butter chicken (Murgh Makhani) originitaed in the 1950's at the Moti Mahal restaurant in Delhi where the sauce was made by adding butter and tomato to the leftover chicken juices in the marinade trays from which they used to sell hundreds of portions of Tandoori Chicken every day. According to this version then, the dish did indeed originate from India.