33 Reviews of Butter Chicken

From: Miss Annie

On May 31, 2002

We loved this chicken. The flavors all together were beautiful, but not too rich. I liked the yogurt instead of sour cream. It was very easy to put together, and it made a lovely meal. I will be using this one again.

From: MizzNezz

On Mar 26, 2002

DH and I both enjoyed this very much. I used thighs and legs, removed the skin and bone and let the chicken simmer in the sauce for 45 minutes. The chicken was tender, and the sauce was superb. I served this with oven roasted potatoes. Will definitly keep this one habdy! Thanks a bunch Jan!

From: Norahs Girl

On Mar 26, 2002

This was such a nice dish to make and easy too I,ll be making this again.It had a creamy taste with out being too rich.I served it with some basmatic rice flavoured with Mint and lemon and a salad of baby tomatoes and pineapple.

From: Tom Sullivan

On Apr 27, 2002

My wife and I both liked this very much. I think next time I might add a couple green chilies. Also, I will remember to temper the yogurt next time as it curdled when I added it to the hot dish. definitely worth another try.

From: LavCalla056

On Aug 10, 2004

This was great! I did not have any ginger on hand, so I left it out, but it still turned out wonderful! I also used heavy cream instead of yogurt for a richer taste. Another tip: grind up the onions and garlic for this recipe. It makes the flavors fuse together even better!

From: Mini R.

On Apr 12, 2002

Jan this dish is also called MAKHANI MURG in India and is very popular with Indian rotis (breads)..you can also try a different version with walnuts instead of almonds...I tried both and the results very yum...! Do you like Indian cuisine ?

From: stormylee

On Sep 23, 2004

Very nice! I agree with some of the other reviewers though: needs salt! Next time I think I'll season the chicken meat before frying, as I think it really is the meat that needs the salt, not the sauce. The flavour combination is great and I will certainly make this again! Thank you for sharing, JanS!

From: BonnieZ

On Sep 1, 2005

We enjoyed this chicken but it was not the flavor of Butter chicken that I have eaten my fair share of. I served it as part of an Indian sampler with basmati rice, naan, eggplant curry & chole. Thank you Jan for sharing the recipe.

From: KatKatia

On Apr 6, 2009

This was so good and surprisingly simple to make. I have always been worried that I can't make an acceptable curry dish from scratch, but this was delicious. We didn't add the almonds because we didn't have any, and I added a little more butter to give it a richer flavor . Other than those two changes, we left the recipe alone (for once). The longest part of the recipe was slicing the onions into thin bits, but I'm not even sure if that was needed.

From: Cabnolen

On Oct 16, 2008

I was very disappointed, aftering reading everyone's review, I thought it would come out amazing, but instead it was very bland, tasted like nothing. We saved it with 250ml cream, 1tb curry powder, 1tb brown sugar, 1/4 ts salt, 1tb chicken stock powder, 1ts extra chili powder and sprinkled with parsley. Mother was extremely pleased with how it had turned out, so will definitely be making it again, and with the extra things I've added, too. Overall this is a good base recipe, just missing quite a few ingredients, thanks for that!