Wow! I just finished making this and it tastes incredible! It tastes better than the chicken makhani at my favorite Indian restaurant! You can make this as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread. I got the recipe from allrecipes.com.
My friends always ask me to make them my Butter Chicken (Chicken Makhani) when I invite them over for dinner! It's *SO* good that I have stopped ordering it at Indian Restaurants!
I use a few drops of liquid smoke to give it a 'tandoori' flavour, and don't skip the dried fenugreek leaves. They are what make it taste as though it's from your favourite curry house!
UPDATE: One individual has complained that there is excess chili powder in this recipe.
It may be that North American chili powder has less heat? Certainly do not omit this ingredient. I used the usual 'chili powder' found at North American grocery stores, the generic type often used in Chili Con Carne.
(I hope this clarifies any confusion!)
Easy and tasty. A great change of pace. Chef's Note: According to the directions, as written, the chicken has a total cooking time of about 17 minutes. This is ample time if you are using thin pieces. If you are using thick, large pieces, please increase cooking time accordingly.