Butter Chicken - (Murgh Makhani)

I would normally NEVER review a recipe that I hadn't followed to the letter. So many people make changes that end up bearing NO resemblance to the original concept. Here I will make an exception to my own rules. I have had this recipe for ages, and made several similar and whilst some vary a little, this one has a couple of ingredients that others don't and I had most in the fridge. Now let's make it clear that only a little guesswork was involved here as I have been cooking authentic Indian food for many years. The first and most startling is that the "marinade" when I looked at it, looked very similar to the "Pataks tandoori paste" that my chicken thighs had been marinating in overnight (chicken thighs is the tender meat of choice). So, in the oven they went, and part ONE sorted. Then, as mentioned by steff0566 below, I used Sour cream, as I had it there, and definitely an overdose of Paprika, It did turn out rather hot, but it all depends on what brand of chilli powder etc you have, so that is always guesswork. But other than that, a wonderful CHEAT using a tandoori mix, giving oodles of flavor and a great, authentic meal. 5 stars.

fantastic....my hubby and I spend a lot of time in India and love Indian food so I was skeptical that this recipe would stack up. My step-daughter made this for us and recommended the following changes: substitute the chicken breasts with thighs; half the chili powder and substitute smoked paprika instead of cream in gravy, use sour cream; no green chilies (or maybe one that is not spicy); use lots of cilantro; and definitely use cashews. It was fantastic. I was even a bit jealous that I had not cooked it myself...lol

Sandi, I had what I thought was a pretty terrific butter chicken recipe and on a whim decided to try yours...very glad that I did ...mmmm (that is me remembering the taste of this fine dish) Followed your recipe exactly --- this recipe has replaced my old one. Thanks for sharing.

The 5 of us really enjoyed ths delicous version of butter chicken. I made a few minor changes that I don't think altered the finished dish. I used tinned tomatoes and almond meal (instead of the cashews) and chicken thigh fillets (we find them moister and tastier in things like this). I cut the chicken into bite size pieces and didn't prick it as I figured they were small enough for the marinade to penetrate.

Just wondering...the recipe says to add sugar, but doesn't mention how much and also mentions to add beaten cream. Is it referring to beating the 1 Tbsp of cream in the gravy? Also, is original recipe for whole chicken pieces as it mentions pricking holes and making cuts in chicken. Flavor was ok, but will try again to compare to some other recipes.