Butter Chicken

I'm an experienced Indian cook, and this is the best butter chicken I have ever had. Some modifications necessary: never leave skin on for curry recipes; and increase cooking time in first part of step 4 to get a nice "bhuna" brown. Takes moving around and scraping the bottom, as the yoghurt will stick. If adding breast meat as well (cut each half bone-in and skinless breast into 2-3 pieces), increase the cooking in stock to about an hour, which will require extra stock or water.

One thing I really like about this site - until reading this response - is that the comments are made by those who have tried the recipe. So many other sites are clogged with comments about how amazing a dish looks, without ever having cooked it. Just saying.....

I have used this recipe a number of times and really enjoy it! I don't use any butter at all and just enough oil to cook the onions, substitute light cream for full cream and I also add 2 cinnamon sticks right when I start cooking the onions for more sweetness. I feel this cuts out a lot of fat and calories but turns out awesome!! Be sure to marinate at least overnight and don't be tempted to add any more tomato or tomato paste than the recipe calls for or you will ruin the dish

Hi I am an Indian cook, who teaches authentic Indian and northern Pakistani cooking, the amount of garam masala sounds completely inaccurate. Garam masal is a very pungent, strong combination of spices , even 1 TBS would be over doing it. This explains why some of the readers found it bitter abd felt the need to add sugar. The proportions of spices and balance can completely alter the taste.

I first had Butter Chicken at an office holiday potluck, in Atlanta, contributed by a nice, but very quiet, Indian colleague. At first, the mostly-Southern group was dubious but after a few bites were won over, and the dish quickly disappeared. My co-worker shyly accepted the compliments and clearly took pride that afterwards, when any potluck was in the offing, everyone would say, "You're bringing that awesome chicken thing, right?"

It's an excellent dish. I agree with Maggie, a dash of sugar. As I mixed the marinade, I thought so as well. I added the sugar during the last phase. Right, taste early and taste often, as in Cook County voting rules.

The fat is important in this recipe. It carries the flavor. I spent the afternoon climbing the Watchung hills on a bike, so I have no guilt. Plus, this is a recipe one doesn't eat every day. We're obsessed with guilt, and nutritional guilt. Chill out and enjoy.

In America, we're obsessed with 'boneless, skinless' poultry. Cooking meat and poultry on the bone gives a depth of flavor you can't get any other way. We've been fortunate in the Chicago area this summer to have bone-in thighs on sale for only 59 cents a pound. I used those and tried the recipe with cream once and coconut milk (as they do in another part of India) another time. DELICIOUS, is my verdict for both!

Love this. However, it's a dish that one needs to taste-test along the way. Garam Masala is a mixed bag of spices and has different flavor profiles depending upon the source. I've made this several times and occasionally found myself adding a dash of sugar, or additional tomato paste to balance some otherwise bitter spices.

This is a great recipe and was a great hit with my friends at a recent dinner party. I would suggest though for a more authentic flavour to reduce the garam masala -- 2 tbs was just short of overpowering the dish.

Oh, my, stars! Delicious! We did not want to wait for the overnight marinating time so we used the crockpot. Made the yogurt marinade. Used skinned trimmed bone-in thighs which sat in the marinade for about a half hour while we pan-friend the onions, garlic, spices, tomato mixture. (We did not use chilies at all.) Added all ingredients except cream and cilantro to crockpot. Cooked on high for 45 min or so, turned to low for about two hours. Chilled completely, then added cream and cilantro.

We add a can of tomato soup and a can's worth of milk to the left-over sauce for a delightful soup. Garnish with a swirl of cream and a sprinkle of chopped cilantro for fun.

Butter chicken. Butter. Chicken. You want spicy try chicken vindaloo that says spicy. Is butter spicy? No. This dish is meant to be savory, buttery, and delicious.

Skinless thighs are favored in butter chicken, and in my house, boneless are as well. The dish doesn't cook long enough for the bone to impart any flavor and the sauciness of it makes it difficult to eat bone-in. The picture here is a little deceiving--the preparation called for will not result in that browning (and, indeed, the dish has a more yellow-ish, curry hew than the orange above), but no matter. It was a big hit with some garlic naan.

We used our leftover sauce to make risotto the next day. Really delicious!

"It's like torture." Seriously, get over yourself. Throw it away. Side note: if you thought "Chef Bombay" from Walmart butter chicken hooked you and this recipe was "bland," then you maybe need to look at your addiction to sugar and high fructose corn syrup.