Chicken Makhani (Indian Butter Chicken) Recipe - Food.com (2024)

100

photo by Jonathan Melendez

1. What is half & half ? ( Indian cooking)

   Rosalie B.

Reviews

1. I am re-reviewing this as I have learned some things that are worth sharing: 1) it is okay to substitute another oil for the peanut. I don't think you'll notice a big difference and it may save you some cash. Also, I turned this into a one-skillet dish and it is a little faster to cook and less mess. I added all the oil (I used shortening) at the beginning and then added the chicken after the shallot/onion mixture was translucent. I added extra garam masala and cayenne to make up for the missed chicken browning step. This yielded the same delicious dish that the two skillet method did. Also, I simmered the final product on medium low for an extra 10 or 15 minutes and it thickened up nicely and did not need cornstarch. Also, I added a half cup or so of chopped cilantro. Thanks - my husband and I LOVE this wonderful dish. Served with basmati and flat bread.

   wcramer06

   See Also

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2. Great recipe! I substituted sour cream for yogurt and made my own garlic-ginger paste out of ground ginger, fresh garlic, and olive oil. And made a curry rice as a side dish. The sauce was creamy and the spice combination was perfect. Thanks!

   Stephen B.

3. Absolutely one of the best recipes I have tried. Taste just like the local Indian Restaurant we have in our area. It was quick and easy I didn't have ginger paste; however, I did use about a tablespoon of powdered ginger.

   coneathea_11171011

4. Some of the best butter chicken I've ever eaten! I recommend removing from the heat, stirring in the half and half and yogurt and then returning to the heat...this way it won't curdle.

   Jonathan Melendez

5. My boyfriend and I made this tonight for the second time, and it turned out great. I made a few deviations from the exact recipe because I didn't have things like peanut oil or ginger-garlic paste but I, like other reviewers, also made it into a one dish recipe by browning the chicken with the onions. I didn't have cayenne pepper but I used smoked paprika instead and I think it gave the dish a great flavor.<br/>We served it over basmati rice and both of us finished this, even though it was supposed to be 4 servings.

   The Tiny Chef

see 89 more reviews

Tweaks

1. Great recipe! I substituted sour cream for yogurt and made my own garlic-ginger paste out of ground ginger, fresh garlic, and olive oil. And made a curry rice as a side dish. The sauce was creamy and the spice combination was perfect. Thanks!

   Stephen B.

2. It is an awesome recipe. It came out pretty tasteful even though I was missing some ingredients. I used sour cream instead of yogurt and used heavy whipping cream in the end, and garnished with cilantro.

   Sadorani

3. Add me to the fans. I had to substitute half the ingredients and it still came out amazing. I used more yogurt than milk, ginger and garlic powders instead of pastes, curry leaves instead of bay leaf, ghee instead of butter. I thought it was a little too sweet for my taste so I added lemon powder and more salt. I also went heavy on the spices and flavorings b/c I like food that goes KaPow! Garnish with cilantro and sliced lemon, serve with okra. Heaven!

   eightball1751

4. I am re-reviewing this as I have learned some things that are worth sharing: 1) it is okay to substitute another oil for the peanut. I don't think you'll notice a big difference and it may save you some cash. Also, I turned this into a one-skillet dish and it is a little faster to cook and less mess. I added all the oil (I used shortening) at the beginning and then added the chicken after the shallot/onion mixture was translucent. I added extra garam masala and cayenne to make up for the missed chicken browning step. This yielded the same delicious dish that the two skillet method did. Also, I simmered the final product on medium low for an extra 10 or 15 minutes and it thickened up nicely and did not need cornstarch. Also, I added a half cup or so of chopped cilantro. Thanks - my husband and I LOVE this wonderful dish. Served with basmati and flat bread.

   wcramer06

5. While I thought this was quite good, it was not as tasty as the butter chicken I have enjoyed at Indian restaurants.I made slight modifications to the recipe in order to sharpen the flavor of the sauce. I added more spices including far more turmeric than the recipe called for and added sugar to sweeten the sauce. I also put the raw chicken in the sauce and allowed it to simmer for a few hours on the stove top, instead of following the original instructions. I did not add cornstarch or water and used ghee instead of peanut oil.

   Spice Jar

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