50 Reviews of Indian Butter Chicken

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.

From: JustJanS

On Apr 9, 2004

Tastes just like restaurant butter chicken-delicious. An easy to follow recipe that we both loved so much thank you!

From: Daydream

On Feb 13, 2005

This really is very yummy. I've not eaten restaurant Butter Chicken, but this is up around the best of any Indian restaurant dish I've had. I particularly liked the cardamom flavour and used 6 pods as the recipe stipulates, bruising them with a whack in my mortar and pestle so that a few of the little seeds popped out. When it was time to add the garam masala, I discovered it had been finished, so I used goda masala as a substitute - I think any change to the flavor would have been insignificant. This one goes on my dinner party list! Thanks for posting!

From: Uh Oh Maggie is Cooking

On Apr 25, 2008

Incredibly good! I love Indian food but have never dared making anything on my own until I saw this and had to try it while I was making meals ahead to freeze. I froze half (stopping after step 9, as instructed), but it smelled so good that I just had to put the other half in the fridge to have today. Very easy, even for a complete beginner like me. As good as any dish I've had at an Indian restaurant. I couldn't find cardamom pods, but I did find a spice that included it along with the corriander, so I used that this time. Next time (and there will definitely be a next time) I will hunt down the pods. Still delicious anyway. Tastes just as fragrantly delicious as it smells. BF said 5 stars, too! ************************************ Update April 2008: I have made this more times than I can count, and it is a real winner. The directions for freezing are perfect, and since you still add some fresh ingredients, it still tastes very fresh. I've finally found cardamom pods, but I will probably just use about 3 or so because they are kind of strong. I've also substituted boneless skinless chicken thighs for the chicken breasts, and I think those might be even better. To save on calories, I've also made this substituting half the cream with 1% milk, and it was still fabulous. This recipe continues to be a favorite because no matter what I do to it to change it up, it is always wonderful and always a favorite. (Some conversions that helped non-metric me: 1 kg=2.2 lbs, 50 g butter= approx 1/4 cup)

From: Greenice3001

On Jun 6, 2004

Highly recommended. The only change I made was to add a tablespoon of crushed garlic and salt to taste. I discovered another recipe that included a half to one cup of ground almonds - will try that next time!

From: Heather U.

On Sep 18, 2004

This was really good. I used ghee (clarified butter) for the butter called for in the recipe, and found that fat free half and half and nonfat yogurt did the trick. A bit of salt was needed, and I think next time I'll add some fresh coriander, onion, and garlic.

From: Bogey'sMom

On Mar 29, 2004

Loved this. Relatively uncomplicated recipe that produced a delicious dinner.

From: Akikobay

On Feb 23, 2005

I have to jump on the bandwagon for this recipe and add my raves. This smelled so good as it was cooking...when I was sauteeing the spices, the kids came running to find out what smelled so good. The garam masala that I'm using right now has a lot of cardamom in it, so I didn't add the extra pods in. The only other change I made was to add a pinch of baking soda to the tomatoes in hopes that the sauce wouldn't curdle. It didn't, the flavor was wonderful and this will be a favorite dinner for us! Thanks so much for sharing this.

From: Charishma Ramchandani

On Nov 29, 2004

I made this for dinner tonight and it made my house smell wonderful while it was cooking. The aroma of the spices made me want to cook it forever while I was cooking it. I substituted the sweet paprika with black pepper powder and canned tomato puree with 3 cups of fresh tomato puree. The only ingrdient I would like to use less next time is the green cardamom. I used 7 pods this time, but next time I'll use about 3-4. It's a good chicken curry and went very well over white rice. Thanks for sharing!