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Fantastic mild flavored dish. My Indian husband said this was the best butter chicken I have made. I made one substitution- I used ground cashews instead of almonds.I think next time I might double the spices in the yogurt marinade as per my personal preference. Thanks for sharing a great recipe!

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UmmHumza May 08, 2007

Evelyn, this is a wonderful recipe for butter chicken, I made no changes to this recipe, except I did increase the garlic, my family loved this! this recipe is going into my favorites folder to make again! thanks so much for posting hon!...Kitten:)

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Kittencal@recipezazz September 11, 2006

Another great recipe, Ev! Loved the trick to make slits into the meat, so the meat can suck more of that lovely marinade in. I marinated the chicken for 24 hours and it was very tasty. Served it with basmati. Yummy.

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tigerduck July 15, 2006

Perfect!!! I loved it!!! I didn't use any food color cause I didn't have any! But this is the only change I made. I served it with basmatti rice and I enjoyed it so much!!!

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katia July 12, 2006

Another hit with this recipe, evelyn. You're quickly becoming my favorite chef! This is a fragrant, unusual, and delicious dish. I did a low fat version with boneless and skinless chicken breasts and using nonfat yogurt (also, replaced the sour cream with yogurt), fat free creamer (for the cream), and olive oil in place of butter. I don't feel any of these substitutes compromised the integrity of this marvelous dish. Due to the use of the boneless chicken, I cut the cooking time down considerably. I served it over a plain steamed rice and there was enough bang in the sauce that it didn't need further flavoring. Evelyn, you've outdone yourself again! Thanks so much.

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CobraLimes April 17, 2005
Butter Chicken