68 Reviews of Chicken Makhani (Indian Butter Chicken)

From: BonnieZ

On Feb 2, 2005

This dish is fabulous. I scaled back on the oil, using only 2 tsp, also after step 14, I just let the mixture simmer and the sauce thickened beautifully to where I did not need the cornstarch slurry. This one is a keeper. Thank you Grace Lynn for the wonderful recipe.

From: doggy momma

On Jan 24, 2005

This turned out very well! And it was very easy to make! The only thing I'd probably add to what has already been said is that next time I will only use a PINCH of chili powder and a PINCH of cayenne. I only used about half of the amounts of these hot spices and the dish was STILL a little too hot for my husband and me. But the flavors were very good and I think the dish tasted even better the second day after they really settled in.

From: OsGirl

On Apr 22, 2009

This recipe is fantastic and almost as good as my grandmothers! Some changes I make - I use a whole onion and shallot and puree them into an onion paste; I add ground coriander powder to the spices; I use chicken breasts instead of dark meat; I add ground toasted almonds when I had the yogurt and half and half as a thickener and it gives it a great authentic flavor. Additionally, I add cumin powder as well when I sautee the chicken. The dish is quite flavorful with the extras but authentic and delicious!

From: GRECORICAN

On Jan 22, 2005

Wow, can I give this one 10 stars cause it deserves it!!!! So yummy, I can't believe it, thank you so much for a keeper recipe very very delicious. We did however double the sauce and thank goodness we did it's great over jasmine rice.

From: Mama Wendy

On Jul 16, 2009

Excellent. The best Indian recipe I have tried yet, and this is about the fifth. I doubled the sauce and used three boneless, skinless chicken breasts. I did not know where to get ginger garlic paste so I grated some fresh ginger and added some minced garlic and it seemed to work fine. One thing I would probably not do again is spend nine dollars on a bottle of peanut oil - I don't think it made a huge difference. Oh well, live and learn. I will be making this again though - glad I made a big batch. Hubby loved it, and so did I. Used a lot of cayenne and a whole onion. THANK YOU for posting!

From: ihvhope

On Feb 7, 2009

Excellent! I served this with condiments, which is our favorite way to eat Indian. We had chopped banana, apple, peanuts, chutney, and raisins. We serve it on rice and throw on our condiments for a wonderful taste sensation. This recipe is full of flavor and very fresh tasting. We drank a Cote de Rhone. Thank you for a keeper!

From: ChefDebs

On Jun 16, 2005

Loved this recipe ,restaurant quality, I will definately make this again. served with basmati rice, mint and cucumber raita and spicy green beans.

From: UmmAzhar

On Aug 11, 2005

I cannot believe it that i havent reviewed this recipe.**embarrassed** even though i have photographed it!!....All i can say is ive made it on every possible occasion and it turns excellent and delicious!!! I did omit step 15 and 16 as i thought the gravy was quite thick by itself...

From: Chef #186277

On Jun 2, 2005

I have been looking all over for a chicken Makhani recipe to make at home. I am so glad I found it. I 4x's the recipe and it came out fantastic. I am going to make this for my dinner parties from now on. I am also going to add paneer to the sauce and make paneer makhani.Very very easy to make also. Thanks so much.

From: BlueBonnet in Texas

On Sep 16, 2005

I tasted good. It needed more spice for me however. It was thick enough without the cornstarch so I omitted that.