112 Reviews of Butter Chicken

From: Ducky

On May 6, 2005

Easy, easy and reminds us of the butter chicken from the Indian restaurants. I followed the directions without a problem. The butter amount equals 2 Tbsp. Thanks for a nice recipe.

From: Ang11002

On Jan 23, 2005

WOW, I think I just made the best recipe I've ever found on Zaar! I am a lover of Indian food though before this, had never attempted it at home, thinking I wouldnt be able to capture the taste. But I was wrong! This was soooo freakin awesome I had to post something about it in Talk. I bow down to you and will make this for the rest of my life! Thank you SOOOO much for making my first attempt at Indian food an unforgettable one!!

From: Marina K

On Feb 9, 2008

We enjoyed the richness of this quick and easy dish! For health reasons, we substituted 3% yogurt for the fresh cream, and added a bit more tomato paste to increase the sweetness and acidity. A quick note: I've found that when Indian recipes call for chili powder it refers to cayenne, not our western-style chili powder as those spices don't grow there. Thus, I used 1/2 teaspoon of cayenne, though that could be adjusted according to taste. Thanks for sharing a lovely, versatile recipe.

From: snuqueen

On Oct 19, 2005

++++++ Oh My! I've been craving butter chicken, but couldn't get to our local Indian Restaurant. As usual, I came to Zaar to look at recipes. Decided to try this one. This is the best Zaar recipe I have ever made! My DH couldn't even talk while eating...too busy soaking up the sauce with pita bread! I couldn't find Garam Masala at my local store, so I substitued Curry Powder, and added some Cayenne Pepper. Served with Basmati Rice. This could not have been better. Better make a double batch so you have leftovers!

From: Shasta613

On Dec 16, 2007

Made this dish tonight. Like a couple of other reviewers, I opted for chicken thighs as they are more moist and tend to retain flavour better.... I also reduced the amount of cinnamon to about 1/4 tsp, which, in my view, was a good move. Even though I increased the cream (I used half & half) to 1 cup and therefore used slightly more than 1TBSP of tomato paste, I would have liked more sauce both for the basmati rice and for dipping the naan bread. The only other thing I will do differently next time is to add cayenne pepper, as suggested by a few reviewers (there was just NO kick to this at all)... and also a bit more salt. But all in all, this was a lovely, fragrant, flavourful and easy recipe that I will definitely make again.

From: Lorac

On Jan 24, 2005

Excellent!DH, who doesn't think he likes Indian food, loved it. I made the recipe as directed except for adding a full cup of cream. I sauteed the onions until transparent and then added the chicken. I think it would be easier to saute the onions and garlic in half the butter remove them and then cook the chicken in the remaining butter. If, like me, you are intimidated by the long list of strange sounding ingredients in most Indian recipes, this is a great place to start!

From: stormylee

On Feb 9, 2005

Ooh Tansy, this is really good. Wonderful, complex flavour but soo simple to make! I usually saute the onion and garlic first, set them aside, toss the chicken bits in the pan, sprinkle all the spices on top of them and then stir like a madwoman! The only improvement I can think of is that I'd like a bit more sauce, so I think I'll increase the amounts of cream and tomato paste some. I serve this with basmati rice and DH and I finish all 4 servings at one go!! Will get made again and again, thanks for posting!

From: AD #2

On Oct 28, 2007

I used tomato sauce, sour cream, and margarine, and it still tasted great! I let the chicken marinate for some hours, which helped the flavors a lot. Thanks!

From: WENDY CHANDLER

On Apr 24, 2004

I have tried many curry recipes, this was by far the best curry I have ever made at home.

From: PanNan

On May 6, 2005

Another five star for this delicious recipe. I've never had or made butter chicken before, and DH thinks he doesn't care for Indian (or any Asian) food. We both liked it very much. It was quick and easy to make, and full of flavor. There was plenty of sauce to coat the rice. The only change I will make in the future is to add some cayenne pepper to suit our tastes for some "heat" in the dish. Thanks for sharing.