By ms.susan on January 21, 2007
Photo by ms.susan
Photo by ms.susan
"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!)"
Serving Size: 1 (580 g)
Servings Per Recipe: 4
"This is seriously good stuff! A few observations:
Be careful with the liquid smoke, it can easily overpower the dish.
When you simmer the sauce, be careful not too reduce it too much, or it will become a bit too red and "tomato'y". Butter Chicken should be a nice orange color.
Here's a tip I picked up with a Tikka Masalas recipe as far as the chicken goes:
Thread the cut chicken pieces onto some pre-soaked bamboo skewers to marinade. This makes getting the pieces out of the marinade much easier and less messy. I like to char broil my chicken a bit, too.
You will need to go to an Indian grocery store for the fenugreek leaves though. Standard grocery stores will not carry them. Do NOT use seeds instead of leaves! Fenugreek seeds are very bitter whereas the leaves are more sweet."
"First you need to know that my wife and I are food snobs. We can't stomach second rate food. Having said that..., THIS is the BEST butter chicken recipe we've ever encountered and we've tried a few of them. It really does taste as good as the best Indian restaurants make it and you will NOT be disappointed! There is no need to look any further. This is it! Enjoy!"
"I made this recipe last week. It was outstanding."
"This is just what I was looking for! Tastes like my favorite restaurant. The key to the correct flavor was the fenugreek leaves. Thank you so much."
"This was really good even without the fenugreek leaves. I can't find any where I live, so I substituted celery leaves as that is what came up for a substitution when I googled it. My mom *loves* this recipe and is always very excited when I make it for her."
"This was absolutely fantastic ! I dont think I'll be going out for butter chicken any more. This one's a keeper"
"Just wanted to add that the recipe says 3 tablespoons of chilli powder. (It says 1 tbsp in three different places). A medium-hot curry has half a teaspoon, so this is 18 times the usual amount. This is why I hurt myself trying to eat it."
"This is a cracker. Re Lobotomybunny's review below, the reason it's simmered for an hour is to reduce and therefore thicken the sauce. The 'allrecipes' version you mention (which incidentally is the same as Recipezaar's Charishma Ramchandani's Butter Chicken recipe #9250 - gotta stay loyal to the 'zaar!) uses only 2 cups (500 ml) of tomato puree wheras this one uses 800 ml. The reducing and thickening is what makes it better, I believe. I also added a little red food colouring to make it look more like the restaurant version and lessened the chilli powder as I made it for (and with) my kids. Delicious!"
"Fantastic! I have been looking and looking for a recipe that was even close to what I get in the restaurant - this one was perfect! Thank you so much - the BF and I are making this again next weekend!"
"I am so glad I made this one. It was awesome with jasmine rice to accompany it! We loved, LOVED it!"
"This was FANTASTIC! I did use Kashmiri chili powder so it may have been a bit warmer than intended but it was WONDERFUL! Thanks so much for the recipe."
"This is a great recipe. I used two chicken breasts but made the entire sauce portion. It was great with Recipe #215545. I will freeze the remaining sauce and just make the chicken fresh next time. This is time consuming with all the marinating but actual cooking isn't bad. While it was simmering, I cooked the Naan. Very good dinner."
"Very good. Nice recipe! Thanks for posting! The lemon juice gives it the southern Indian flavor. In Northern India they don't use use sour in Butter Chicken so you can easily remove it, if desired. Indian recipes do not call for the"
"finally i saw a recipe of butter chicken which doesnt have onions. This is the real butter chicken."
"Amazing. I'll never order a take-away curry again. <br/><br/>Three comments: <br/><br/>1. The fenugreek leaves are what make this for me. Don't omit them.<br/><br/>2. I can't find liquid smoke in Melbourne so left it out. I can't imagine it can get much better-tasting than it was so I'm not sorry about that!<br/><br/>3. Others have commented on this - be SERIOUSLY careful with the amount of chilli powder you use. I used less than 1/10th of what this recipe states because of others' comments and i ended up having to double ALL the other ingredients just to make it edible. It was still too hot for us (we are generally on the milder side of medium-level hotness). Just go easy - if you under-spice it the first time, it will still taste amazing, and you can always add more. <br/><br/>Tips if you DO put too much chilli in and it's too hot:<br/><br/>- add brown sugar<br/>- add peanut butter<br/>- add molasses<br/>- add red wine vinegar<br/><br/>Weird things but they did help to cut the spice and didn't damage the flavour.<br/><br/>Good luck!!"
"This was delicious! I didn't have liquid smoke on hand, and I subbed dried celery for the fenugreek leaves.<br/>My only issue, while it didn't effect the taste, the method for cooking the chicken caused the yogurt marinade to curdle which didn't look so great once added to the curry sauce. But the chicken was so tender and it all tasted delicious!"
"The butter chicken sounds like a very tasty dish. All dishes that i have come across have onions in or use the onions to cook the sauce, this one doesn't. This is very unusual as all all curry houses use onions to cook their sauces. Can anyone explain please."
"Tasty, but I don't see the reason to cook the chicken for 20 minutes in an oven and THEN cook it for another hour on the stovetop. The verson linked below on allrecipes looks like a direct copy, but without the unnecessary extra hour of cooking time, and with an actual difference between the first and 2nd marinade steps (yogurt goes in after the first hour): http://allrecipes.com/Recipe/Makhani-Chicken-Indian-Butter-Chicken/Detail.aspx. I won't use this version of the recipe again."