Butter Chicken

I loved how quick and easy this was. I was skeptical that the chicken wouldn't be as tender as Indian restaurants, but it was fantastic. I am glad I read the note that it is CAYENNNE pepper, not "Chili". I had originally mixed the spices with Chili powder, then threw it out and remade with Cayenne Chili Pepper. All the spices were on hand as was all the other ingredients, which was nice! It was sooo good, and now, I have made a jar of this spice mix to do quickie Butter Chicken any day of the week.

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I liked how this was very easy to make and dinner was on the table in less than an hour. The only thing I would change when I make this again, is to cut back on the cinnamon. The cinnamon was almost too overpowering in the dish, but other than that, it was very tasty.

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I really like this recipe for Butter Chicken. I have been making this for about 6mnths now for the school canteen I run, very popular amongst dtudents & staff......sorry that I have not reviewed before.
This chicken is tender & very tasty.
I add extra chilli powder for hubby & I.

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so simple and yummy! i did however change it a wee bit to cut down on the cream. i added a chicken bouillon cube and water to the onion/garlic portion and let that cook down a bit before adding the seasoned chicken. i then used a bit of sour cream as well as about a 1/4 cup of cream. i then added a splash of sugar to break down the acidity and a wee bit more salt. turned out amazing!

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Having never made butter chicken before I was very pleased with the recipe. I substituted skim milk and added some fresh grated ginger in with the onions and garlic. I thickened with a little flour - I used the chicken pan scrapings with a bit of water then added the flour. Much better than those jar sauces. Will continue to enjoy - thank you :)

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Loved it! Few modifications: added about 1 TBL more tomato paste, a dash of cayenne, and 1/2 tsp cumin, little bit of cornstarch to the cream (fat-free half-n-half; it's what I had). Served with Jasmine rice. DEFINITELY will make again. Chicken very tasty and tender. For those who complained of over-saltiness, I used Kosher salt and it was not oversalted at all.

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Very good but we doubled the chilli powder and halved the cinnamon.

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I was wanting something a little different than our normal chicken recipes. The fact that I was craving Indian food made this an easy choice. I didn't have an onion or cream so I subbed a tablespoon of onion powder and milk for those. It still turned out very tasty. I think it was a bit salty, but that's easy to adjust. My bf loved it and I think we'll be making this again soon. Very quick, tasty, and easy.

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This was really delicious, the recipe was easy to follow and it came together so easily. I added canned baby potatoes and some frozen veggies to get my fix in, I didn't need to add any extra liquid. I will definately be making this again and I really liked the suggestion of 'premixing' your herb mix. Thank you for sharing.

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very good - enjoyed as did the whole family - and thats a plus!

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Awesome. Followed the recipe exactly. Don't change a thing.

ETA: Except, it's super salty. I cut the salt at least in half.

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This was really good as is, however you can cut down on the heavy cream and sub it for light cream and light sour cream (half and half) to save on the calories. It's also great if you add some diced green peppers and a can of diced tomatoes.

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Very good recipe - doesn't really taste like the butter chicken I've gotten at restaurants, but it's close enough. I used 1 tablespoon of butter, 1 tablespoon of Smart Balance; as well as substituted half-and-half for the cream in order to make it healthier and it was still rich in flavor. Served it with some Pillsbury whole wheat roti and 90-second Minute basmati rice and enjoyed a complete "Indian" meal in less than 30 minutes!

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Tasty - but VERY rich!

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I had everything on hand for this. Made it as posted and it turned out great! So easy to make and under 30 minutes for a fast meal. I did want a little heat in mine so I added some pepper flakes. I would recommend for any new or seasoned chef out there.

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Turned out really good for never having cooked indian food before. I doubled the recipe and used a whole pint of half n half instead of the cream and it was still super rich, but good. I also added an extra Tblsp of tomato paste and cut back on the ginger and cinnamon. Served with basmati rice and naan. Delicious! Thank you for posting.

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this is a great, simple recipe. i'm on a budget at the moment and this was dirt cheap to make. i also found that a dash of lime juice and some fresh cilantro right at the end really woke it up and lifted the heaviness. i can see myself making this dish for a dinner party soon as it is just so easy to make.

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My little ones love this dish and they are picky eaters!

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I doubled the recipe but made it exactly as written, including using the American chili powder. According to my husband, don't change a thing! I did add a cup of frozen peas to the simmer time to get some veggies in the meal. Served it on brown basmati rice and it was a great meal. Very easy. I would have liked a little more heat so I will add some cayenne pepper next time.

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