2 Reviews

I made this a couple of months ago and meant to write a review so better late than never! This recipe is amazing, I bought yogurt from our local Indian market and used their chili powder however I'm glad I tasted the chili powder first because it was overwhelmingly hot so I mixed a very small portion of it with regular chili powder and it worked out perfectly. I made a few changes here and there to put my own spin on it however this is a keeper!!! And don't leave out the fenugreek leaves they really make the dish!

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jenniferakelley79 November 02, 2015

A really nice butter chicken! Minor changes ... lacking fenugreek leaves I added fenugreek seeds, a little earlier in the cooking process. I used chicken fillets rather than thighs, chopped into bite-size pieces, I used cream, and I didnt make the onion mixture into a paste, because I do prefer a sauce with a more robust texture. These changes didnt in anyway alter the wonderful taste and aroma of this classic dish, we enjoyed a marvellous dinner, and DH is enjoying what was left, for lunch! Total keeper, Lynn, thank you, made for ZWT8

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Karen Elizabeth August 14, 2012
Murgh Makhani (Indian Butter Chicken)