We loved this chicken. The flavors all together were beautiful, but not too rich. I liked the yogurt instead of sour cream. It was very easy to put together, and it made a lovely meal. I will be using this one again.
DH and I both enjoyed this very much. I used thighs and legs, removed the skin and bone and let the chicken simmer in the sauce for 45 minutes. The chicken was tender, and the sauce was superb. I served this with oven roasted potatoes. Will definitly keep this one habdy! Thanks a bunch Jan!
This was such a nice dish to make and easy too I,ll be making this again.It had a creamy taste with out being too rich.I served it with some basmatic rice flavoured with Mint and lemon and a salad of baby tomatoes and pineapple.
Jan this dish is also called MAKHANI MURG in India and is very popular with Indian rotis (breads)..you can also try a different version with walnuts instead of almonds...I tried both and the results very yum...! Do you like Indian cuisine ?
My wife and I both liked this very much. I think next time I might add a couple green chilies. Also, I will remember to temper the yogurt next time as it curdled when I added it to the hot dish. definitely worth another try.
The flavors in this dish are fab. The almonds - the ginger - the coriander - the butter. yummi :) all go together very very well.
I used cayenne pepper instead of regular chili powder and I used whole cinnamon instead of ground. otherwise I stuck to the recipe.
Try to serve a spicy cucumber salad with it and some good Naan bread.
Very delicious dish and very easy to cook.
Awesome Butter Chicken! and so easy too. Thanks for posting.
This was sublime! So fantastic, it warrants my first-ever review after many years on this site! My substitutions were minor, out of necessity: boneless chicken thighs, coconut milk instead of yogurt, prepared in the crock pot. I went heavy on the spices as well. Just terrific... it'll definitely be in short rotation. Thanks for sharing!
We love this! I have made it at least four times now and it is soo good. Once I doubled the recipe and used 1/2 butter and 1/2 olive oil. I use 1 tsp ground ginger and a 14.5 oz can diced tomatoes. I find that using the thighs is a lot of work, but I much prefer them to using chicken breasts (have done both). I have also varied the amount of red chili powder (cayenne). I use 1/2 tsp for mild (me & children) and 1 tsp for fairly spicy (DH's fave). It smells AMAZING cooking and it makes you feel like a gourmet chef (especially if you so aren't--like me :)
Thank you Jan for a very tasty and easy recipe. It was only mildly spicy and full of flavour. I found the chicken a little chewy so I shall cook it a little longer next time. A keeper for me, well worth making again. Thank you :)