Easy Indian Butter Chicken

Fabulous! The only change we made was to substitute the tandoori marsala with 1 Tbsp. curry powder. We loved it and will serve it to company.

This was SO good!! And easy! I cut down on the dishes and made this all in my cast iron dutch oven. I caramelized the onions and garlic in the butter, once they were done I removed them to a bowl and deglazed the pan with a little chicken broth. Made the sauce as directed and once it was hot, I added the chicken. I didn't have any tandoori masala so I marinated the chicken pieces in a mixture of yogurt, lemon juice, garam masala, cayenne and curry powder for a couple of hours. Turned out great!!

This turned out fabulous. Made changes as suggested by others: made it all in one pan, didn't have tandoori marsala so used 1 TBS of curry instead, used 1 can of coconut milk instead of the heavy cream, used less butter and omitted the salt. Next time, I'll add more onions. Served with Naan bread and rice. It was fantastic!

this was amazing and super easy! I also recommend skipping out on the salt, and experimenting with the degree of cayenne pepper based on your spiciness preference. Another good idea is to add in vegetables! (red/green pepper's, carrots, asparagus etc.) it tastes GREAT and it adds a bit of health to the meal! try adding them in about... 10 or 15 minutes b4 the sauce is done, depending how crunchy or soft you want the veggy's! :) hope that helps! good luck! this is an AMAZING dish

I used the lightened version (1/4 cup butter; evaporated milk), and it was delicious!

Loved it! It was delicious!! I changed it up a bit after reading other reviews: 1/4 cup butter (instead of 1 cup) 1 can fat free evaporated milk (instead of 3 cups heavy cream) 1/2 teaspoon salt (instead of 2 teaspoons) 1/2 teaspoon cayenne pepper (instead of 1 teaspoon) and 1 tablespoon curry powder (instead of garam masala, which I could not find) I omitted the vegetable oil and tandoori masala. I cooked it all in one pot like someone else had suggested. Caramelized the onions with 2 tablespoons butter and set them aside, deglazed the pan with a little bit of chicken broth (low sodium kind), added the rest of the butter, tomato sauce, evaporated milk, salt, cayenne and curry. Stirred it, added cut up raw chicken, and then simmered for 25 min. Then stirred in the onions. It was fantastic over basmati rice, I would definitely make it again!!

this is a great recipe however with 82 grms of fat, it is a walking heart attack waiting to happen. i followed the lower fat recipe rated below with only 1/4 cup of butter and carnation evaporated milk, with the addition of 1 tbsp. of brown sugar with excellent results! I added onions and a few chopped fresh plum tomatoes also. This dish tastes amazing the next day!

Excellent! I chose this recipe over others for butter chicken because of the shortened ingredient list. I followed the suggestion of another reviewer and cooked everything in one pan (instead of baking the chicken). I found 3 cups of cream too much and only used 1. I also cut the pepper in half for a milder dish. Tasted just like India Kitchen!

I was intrigued, but once I saw 1 cup of butter PLUS 3 cups heavy cream and almost 900 calories per serving----wow. I'm sure this dish is delish, but definitely NOT healthy!!!! Will have to keep looking for something with more reasonable ingredients.

Wow! This is the closest I have ever gotten to the Makhani chicken at my favorite Indian restaurant. Thank You so much-I know I will be making this once a week. Next time I will reduce the salt a bit, but it is wonderful

We reaaaaally loved this one. I couldn't believe that these smells were coming out of my kitchen! I never thought I would be able to do this, but it was super simple and really delicious. I also stirred in a 5 oz can of evaporated skim milk (after turning off the heat in the end) instead of using the heavy cream. I tried stirring it in in the middle, but if you don't have something with enough fat (like cream), then everything curdles. Trust me, I learned my lesson, twice. This tastes like a tikka masala. Served with basmati and store-bought naan.

I love Indian food, and it's tough to recreate the yummy restaurant flavors at home -- believe me when I say I've tried, and I know how to cook. This recipe is so good and so easy that I'm stunned. Changes I made: Used rotisserie chicken and mixed the pieces of chicken with the tandoori masala, let it sit in the fridge while preparing the rest of the recipe, then threw in the chicken at the end; cut the salt in half; used twice as much tomato sauce, not as much cream (two thirds, maybe?), doubled the spices, used half the onion, and added a package of frozen chopped spinach. I think the secret to this recipe that makes such a HUGE difference is the tandoori masala (this is the one ingredient that I've never used in previous attempts, and always mixed my own spices -- no more!), but whatever it is, I'm madly grateful for this recipe. In all sincerity, this recipe makes chicken makhani (I've made it "saag" style with the spinach) equally as well as most that I've had. Wow, and well done, mn!! Thank you so much for sharing this gem of a recipe!

This is a good recipe! =My recommendations: add a bit of sugar (not too much, 1 or 2 teaspoons to the whole sauce - this will sweeten it, but not make it a desert), a reduction in salt by at least a teaspoon, and less butter. That, really, changes very little! I was looking for a good butter chicken, and I believe I found it in this one! I have such a weakness for butter chicken. :) Thank you so much for posting this! :)

This is a pretty good recipe for butter chicken as listed. I am appalled that some reviewers have noted making a substitution of curry powder for the Garam Masala and or the Tandori Masala. These are both an unacceptable substitutes and will not yield good results. Curry powder was invented by British spice companies as a way to mimic Indian flavors and is not an actual Indian ingredient substituting it is all wrong for this recipe. If you are having problems locating the essential Indian ingredients try to find a local Indian market; Almost every town big enough to have an Indian restaurant will have at least one.

I used the recipe for a curry competition ...... and I won!! Love love love love it!!!

Huge hit with the family, this dish was delicious. I used evaporated skim milk per the advice of some other cooks, and also marinated the chicken in curry powder instead of tandoori masala, and topped the chicken with chopped cilantro after it was done. I will be making this again.

loved it !!!!..... i made some changes though.. i had no garam masala so i googled for a substitute and found (1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp cinnamon, 1/4 tsp cayenne pepper, 1/4 tsp crumbled bay leaves, 1/8 tsp ground cloves), i had no cayenne pepper so i used chili powder instead. as for the chicken i used curry to coat it as some reviews suggested and it it turned out REALLY REALLY GOOD!!! :D

I made the light version. I used 1/4 cup of the butter and substituted 2 cans of evaporated milk for the heavy cream. Doing this took 2000 calories off the sauce alone! The only thing that I added was tumeric..Just a dash, and doubled garmam masala and cayenne pepper. Served with the Indian Basmati rice also found on this site, and steamed carrots. The family loves this, it has now been added to our regular dishes. Thanks for sharing

this was awesome!! but i did however make a couple adjustments..I used half cream half 1% milk i used a little less butter and I drained the oil from my chicken before i added to the sauce..it was a little thin so i mixed 2 teaspoons of corn starch with a quarter cup of water and added to the mixture the consistency was perfect and it tasted great with lower fat and cholesterol..

So good!!!!! This smells and tastes delicious. I make the lightened version with evaporated milk and less butter. Since I can't find tandoori masala I substitute curry. I serve this over rice with garlic naan. Tastes like it came from a restaurant but this is soooo easy. Thanks for sharing this great recipe! I wanted to add that I make this all the time now (1xweek usually) and I have streamlined prep to save time and cut down on the number of pots/pans. After I carmelize the onions/garlic, I add the chicken chunks which I've tossed in oil and curry (subbed for the tandoori masala). Once the chicken is cooked, I add the liquid ingredients to the pot and simmer them.

This recipe is FABULOUS - even better than my local Indian restaurant! It has just enough kick to be appropriate for the whole family. I grilled the chicken and cut it into bite-sized pieces the night before. The next day, I caramelized the onions and garlic, shook the cooked chicken with tandoori masala in a plastic bag to coat it, then threw everything in a slow-cooker on low and didn't touch it for four hours. At dinner time, I gave it a thorough stirring and served over basmati rice - yum! This will now make regular appearances on my family's menu.

So good!!!!! This smells and tastes delicious. I make the lightened version with evaporated milk and less butter. Since I can't find tandoori masala I substitute curry. I serve this over rice with garlic naan. Tastes like it came from a restaurant but this is soooo easy. Thanks for sharing this great recipe! I wanted to add that I make this all the time now (1xweek usually) and I have streamlined prep to save time and cut down on the number of pots/pans. After I carmelize the onions/garlic, I add the chicken chunks which I've tossed in oil and curry (subbed for the tandoori masala). Once the chicken is cooked, I add the liquid ingredients to the pot and simmer them.

This recipe is one of our absolute favourites, the kids even ask for seconds!! I did find that cooking the chicken in the oven took way longer than 12 minutes, it was more like 35. So now I sear it in a frying pan with the Tandoori and then add it to the sauce to simmer for 30 mins (which also cuts down on the amount of dishes). I've made it with all the fatty products, as well as 1/2 the butter and 10% cream and it's just as good both ways. I'm going to try the evaporated skim milk to see how that goes next time. The sauce freezes great, so I always double up on the chicken breasts so there is enough for next time.

use 1 cup evaporated milk, 1/4 cup butter and 1 tsp. of curry for tandoori masala

Easy to make, WONDERFUL taste! I prefer to use the 1 can of Coconut milk vs the heavy cream.

Absolutely Delicious! I used 2 cups coconut milk 1 cup cream. Added the chicken to the whole thing instead of baking first. Simmered til chicken cooked and tender. I added "Kitchens of India Butter chicken Curry paste" and Patak's mild curry paste(approx 1 Tbsp but taste test til desired amt) In place of Garam Masala and Tandoori Masala. I still added the cayenne though. It was amazing. Even first time curry people loved it. My husbands whole office is calling for the recipe!

Made it exactly as the recipe says, with the exact ingredients, and it came out great! A sure way to make loved ones happy!

My first Indian dish and it was fabulous. I had to find substitution recipes for Garam Masala and Tandoori Masala, because I live in the sticks where there are no ethnic groceries... Even with that, this was a fantastic recipe and I'm keeping it.

I tried the low fat version of this recipe. It is a good start, but I will make a few changes next time I try it - I do prefer a sweet and spicy butter chicken, so I would cut out the salt and add a couple tsp of sugar. Also, I halved the recipe, but used 1tbsp of garam masala - it's what adds all the warm yummy flavour so you should use lots! And definitely do it all in one saucepan to keep it simple!

this was awesome thank you for sharing

Excellent! I also make a non Indian version since my husband does not like garam marsala. I simply omit the garam marsala and tandoori and and add paprika and tumeric instead. Works for him and he raves about it!

This is sooo good I just ate dinner and had to write a review! I used 3lbs chicken thighs, (big family) doubled the spices. No cayenne pepper so i put 1tsp of chili powder. Used a 28oz can of crushed tomatoes, 2 cups of whipping cream 1 cup of 2% milk. Sautee onions and garlic, then added a few tbsp of tomato paste. Didn't use butter at all because didn't have any (olive oil instead). Add spices to carmelized onion and sautee a few min., add raw chicken and cook everything together 5-10 min. Add crushed tomato, cream/milk and simmer on low an hour. WAS SOO GOOD with basmati rice. Try it.

I don't know who's cooking this recipe, but it's not me! I tried making this dish twice with the butter and the evaporated skim milk as suggested by mn. It curdled both times, even though I had the burner set on 2 then switched to Lo. I threw it out the first time and had to run to the convenience store to get more butter and sadly try again without better results. This recipe is not easy... it's impossible!

I can't even express how much I love this recipe, 5 stars doesn't seem enough! The first time I followed the recipe exactly, every other time I have used the healthier revisions suggested by the original poster mn and I like it even more and don't feel so guilty eating it now :) It truly does taste like authentic butter chicken, and I didn't need to purchase 30 different ingredients like some of the other recipes I found. My only comment might be that by omitting 3/4 of the butter and replacing the heavy cream with fat free evaporated milk, the strength of the cayenne pepper is intensified. I enjoyed this, but just a word of warning for people who don't like as much spice. This is a new favourite for me, thanks so much mn!!!

Using tips in reviews, I reduced salt, cayenne and fat and added coconut milk. It was really excellent over rice pilaf with a handful of almond slivers, cilantro and a squeeze of lime. This is a recipe that we will make every 6 weeks or so...but I'll make it hotter with crushed chilis, cayenne is tasted too close to the lips- we prefer back of the throat spicy!

This is my go-to chicken makhani recipe! I've made my own modifications to ingredients and saved the recipe in my physical recipe box - it's that good. It really is easy and for how good it tastes you wouldn't think that it was.

this is amazing!! I just made it with scallops instead of chicken. I used one 14 oz can of coconut milk, with almost half the 15 oz can of tomato sauce. Instead of onion and garlic, I used half a shallot. I added one full tablespoon of turmeric, because I am new to it, and like its flavor :) I also added a dash of cumin. This is truly incredible!! I just took one star off because the original recipe has so much butter. I made this with Indian Basmati Rice from this site!!

This was amazing!! Probably one of the best dishes I have ever made. I found the garam masala and tandoori at World Market,but there is also a recipe on this website how to make your own garam. I served this to friends and they loved it as well.

Way to rich.

It was so easy to make and outstanding. I made some changes to conserve ingredients and it turned out so good, I have no idea if the original recipe would have been better, but I can't imagine it tasting any better than it did. -I halved the sauce recipe. I used 4 quite large chicken breasts and still had well more than enough sauce so I think with half the sauce recipe you could use as many as 6 reasonably sized chicken breasts. -I used only 1/4 cup of butter in the sauce. I also only used one cup of heavy cream and half a cup of evaporated milk (I can't handle that much heavy cream!) -I couldn't find tandoori masala at the store so I googled it to find its ingredients and made an approximate version of my own consisting of 1/8 tsp each of garam masala and ginger powder, a pinch of curry powder, and 1/4 tsp each of cayenne pepper powder and garlic powder and the zest of 1 lemon. Again, I don't really know how real tandoori masala would have tasted but mine tasted so good I doubt I would spend the money to ever find out.

Made this using only 1/4 Cup butter and two tins of evaporated milk (=3 Cups). I thought had made a mistake because it was SO saucy when I finished. On top of that my milk curdled (saved afterwards by my immersion blender) because everything must've been too hot when the evaporated milk was added. This made enough sauce for 2 1/2 lbs of chicken!! I simmered and simmered until it was reasonably thick. I'll make this again (but not too often as I'm sure it's still quite cholesterol laden). I also added 1 tsp of ginger to my garlic/onion mixture. It turns out my curdled milk/sauce was a happy accident. I blended the sauce and everything, even the onions, etc. was pureed. The sauce was rich and oh, so silky smooth!! p.s. Only use an immersion blender if you want the sauce to be extra smooth, NOT a regular blender. If you blend HOT sauce in a regular blender it will ERUPT in a scalding geyser, covering you and your kitchen!!

This recipe was quite easy and came out tasting great. I love Indian food and make it often. I took the suggestion of the owner and used 1/4 cup butter and evaporated milk instead. I cooked the chicken in canola oil and tandoori masala first. Then added the butter and started making the sauce. I had some trouble with the sauce thickening up after I let it simmer for 20-30 minutes. I had to add a bit more liquid. Overall, this will be my go to recipe for butter chicken...for now =) Thanks!

Very good. I made this using the evaporated milk and 1/4 cup butter. After I added the milk and simmered for a while, it looked like the milk had curdled--I'm not sure if others have experienced this? But, I continued with the recipe anyway, and it turned out pretty well. If you are making the light version of this recipe, as others have noted, the cayenne pepper and the salt should be decreased--I'd say 1 or 1.5 tsp salt and maybe 3/4 tsp cayenne pepper. I couldn't find tandoori masala in my supermarket, so I made a spice rub of 1 tbs lemon juice, 2 tsp cumin, 2 tsp paprika, 2 tsp garlic powder, shake of coriander, 1 tsp chili powder. The spice rub was pretty good, but I think it was too flavorful and overpowered the delicious sauce. So next time I'll either try to find tandoori masala or maybe take another reviewer's suggestion and season with curry powder.

Love this recipe. Have made it several times and it's as good as any restaurant butter chicken I've had. It's a little time consuming, but a great dish to make for company. Most people love it and it's a little exotic! Definitely not healthy though, not something you would want to make all the time.

So, so very good and easy. Much easier than some of the other similar recipes. My husband CRAVES this, and he has always said he doesn't like Indian food. One of our favourite meals ever. I serve it with basmati rice and naan bread (recipe from this site). Excellent.

Amazing recipe. Each and every time I make it, friends and family ooh and awe. However, I've learned to skim down the calories and fat while adding to the taste, so here are some substitutions/amendments: Skip the butter and use olive oil to caramelize the onion and garlic. For taste, use one to two tablespoons of butter for the sauce with the tomatoes, but substitute low-fat yogurt or skim milk for the heavy cream to reduce calories. Lastly, I typically double or triple the spices because the fam likes things hot and savory.

This is what I did... used tandoori Masala(Kissan)tomato paste(friends from India told me to use paste) marinated for about 2 hours, Only used 2 cups of cream, onion powder, cooked it all on the stovetop, used only 1/4 butter,pinch cayenne and only 1 teaspoon salt. This had soo much flavor. I really enjoyed this recipe:)

This was delicious, especially for such a short ingredient list! It made a lot too! I add cilantro to it - because I love the stuff! You can also make this with tilapia/shrimp.

Made this for dinner last night with a few alterations. Cut it down for 4 servings (made WAY more than that though) and used evaporated milk. I also didn't bake the chicken, I browned it in the pan, removed it and once I got the sauce simmering, I added the chicken back in to cook along with. It was great! My family loved it with rice and steamed veggies. You do have to be careful not to boil the sauce though, as the milk will break. Still tasted good, though!

I used scallops instead of chicken, and 1/8 cup of butter. Sour cream sub in for the rest of the butter and the heavy cream (which also prevented too much sauce). I prefer a thick sauce, so I added a 4 oz can of tomato paste. It turned out fantastic!

the final result was too watery. i had about 2 pounds of chicken in bite sized pieces, and i used 3 1/4 cups of evaporated milk in place of heavy cream. i added lots of cornstarch but to no avail...but this recipe gave me another idea for a VERY simple light dinner! step 5, baking the chicken in the preheated oven with oil is DELICIOUS on its own! very moist and smooth texture in the chicken, and very very fragrant taste :] with some cooked rice, theres a light meal!

I cut the butter in half, used evap skim milk and whole, cut the salt in half, and cooked it all in one pan like others mentioned. An unforgettable meal!

I was very pleased with this recipe. The only changes I made were to use one pot. This was fragrant and very good! Even hubby who is very picky enjoyed this.

I love the flavor of this recipe. Don't rush the onions. Truly carmelize them. It makes a difference. The tandoori masala on the oven baked chicken is also what contributes to the full flavor profile. I would not skip that step. Now, I cannot find tandoori masala in my small town so I used the Tandoori Masala Spice Mix here on Allrecipes. It worked very well. I was only missing the fenugreek which I omitted. I have prepared this twice. I will add about one-half pound more chicken which will need a little more tandoori. A keeper.

Thumbs Up ! great recipe, I just added 1.5 tablespoon turmeric to adjust the color.

I made this for my friend's 30th bday party and it was a huge hit! People kept coming up for seconds. My friend froze some of the leftovers and just ate it the other day and she said it was just as good!

This was my first attempt at cooking Indian food. I read the original poster's lowfat version she posted and decided to try that. I used two pounds of chicken and three cups of evaporated milk. I cut the cayenne pepper in half, used only one half teaspoon salt and cut the butter to one fourth cup as was suggested for the low fat version. I followed the preparation instructions as suggested. Since I am a vegetarian, I did not try it, but my family all thought it was very good and close to what they like at the local Indian restaurants. It was a bit spicy for their palettes, so next time I will cut the spices. My daughter also thought I should add some tomato paste to the recipe. I served it with basmati rice with some peas mixed in and with some store bough naan. From my family's feedback, it was a good recipe.

Absolutely delicious! Made the light version with 4 tbsp butter and can of evaporated milk. Caramelized onions with seasonings, then added garlic, tomato sauce, more seasonings and a little chicken broth. I then added the raw chicken to this and let it simmer until the chicken was almost cooked. Added the evaporated milk at the end and tweaked seasoning. Also, I used curry powder instead of tandoori masala. Will definitely make again!

FABULOUS!! It may not be the authentic dish, but its pretty darn close. I ordered it from the local Indian restaurant for my wedding and it was very good. This recipe was VERY close is not better than that....You can adjust the heat with the amount of cayenne pepper you use. The Masala is found in any Indian grocery store. Serve with rice and Naan. YUMMY! I will make this again.

Really good using the lightened version.

I followed the recipe but instead of using heavy cream, I used half & half, and evaporated milk (I wanted lots of sauce. The chicken took about 15 minutes in the oven and perfectly seasoned the chicken with the tandoori spice. Those who use the "one pot" miss out on this. Easy recipe and tastes good! I found all my spices at World Market.

Fantastic!! My boyfriend cannot stop talking about this butter chicken and brags to his co-workers when he brings the leftovers for lunch. So easy to make, ingredients are so simple to find. Followed other reviewers suggestions to use curry powder in place of tandoori masala (because that's what I had) and using 1 can (1 small can is enough) of evaporated milk in place of the heavy cream and cut out most of the butter as a lighter option. The first time I used the 'fewer pans' options, but found the recipe's cooking suggestions to be easier. However, I've had a really hard time not burning the cream either way. I serve this with white rice & Naan (http://allrecipes.com/recipe/naan/detail.aspx). I will be making this for years to come!

Made this for dinner tonight!! Loved it!! I followed a couple of the other reviewer's changes. Backed the butter down to 1/4 cup and substituted evaported skim milk for the heavy cream. Also substituted the tandoori marsala w/ 1 TBLS of Curry Powder. This was my first time even attempting to make anything Indian!! Can't wait to try more recipes!!

Excellent recipe!! Perfect with naan bread. Following other suggestions, I decreased the butter to 1/2 cup and only used 1 1/2 tsp. salt. Very tasty!

This was delicious!!! I love butter chicken and had no idea that making it at home could be so easy. The only changes I will make next time is less cream...this was seriously way to much, it probably should be one cup, and add more chicken. There was lots of leftover sauce.

Personally, I don't really see the point in making this dish if you're going to cut way back on the butter/substitute milk for the heavy cream etc etc. The only changes I made were to increase the amount of seasonings, and I used tomato paste and water instead of tomato sauce. Served it over basmati rice with fresh cilantro sprinkled on top, and store-bought roti. Very good. Thanks!

W.O.W. This was better than some restaurants' I have been to. No Tandoori masala? Google it. I did and was able to grind up some spices on my own to make it. I was nervous putting in a whole teaspoon of cayanne pepper and the full 3 cups of cream - but I did anyhow and it was divine. Husband liked it so much that he had thirds. I highly recommend making this exactly as the recipe says. Next time I am going full Indian and making Naan with it because there is lots of delicious sauce to dip it in. Well worth the three pots/pans that it took to make it

Love this easy recipe, but I don't use heavy cream, I use coconut milk. I also use a lot less butter. But the authentic taste is amazing for the limited steps.

I gave 4 stars only because of the modifications. In an effort to healthify this recipe even more, I used Becel margarine instead of butter and used a moderate amount (1/4-1/3 cup). I used a can of coconut milk instead of cream/evaporated milk. I cooked the chicken partially with the onions and garlic after caramelizing, then added the sauce that I had simmering in another pot. Sauce was a little on the thin side, but will simmer longer to hopefully reduce. Smelled great, tasted quite nice. Will definitely make again and again!

My husband made this recipe and another Butter Chicken recipe and our family prefered this one. It tastes better as leftovers. We will be using this recipe again...

This was fabulous, prepared the one pot way suggested by Naomi. We will definitely be having this again.....and I don't just mean the leftovers my boyfriend is looking forward to eating tomorrow. Thanks a bunch!

Best curry I've made yet and I did it with the condensed milk and less butter

This was easy and delicious. I chose to do the less fat version using 1/4 butter and evap milk instead of heavy cream. It tasted sinful without the guilt.

Very,very Good Recipe......My First Foray in to Indian Food, and it will not be my last!!!!! Whole family loved this dish!!!!

I used a can of coconut milk instead of cream, added a little sugar to cut the saltiness, added a teaspoon of red curry paste, sprinkled some cilantro over the chicken before baking, transfered it all over into a slow cooker for a couple of hours. Next time, I would only use 1/2 - 1 teaspoon of salt, no more than that. But otherwise, this was a simple and delicious dish, thank you!

mmm... spicy! I made the lower fat version. Tasted great! Only thing I didnt like was that it seperated :(

Recipe was alright. I had misplaced my original recipe and thought this was close... unfortunately it paled in comparison to my original and I was left disappointed. A little tomato-y. There wasnt anything necessarily WRONG with it... it just had a lot to live up to with what I was wanting and expecting. Probably won't make it again.

I used Curry and added sour cream and milk instead of the heavy cream tandoori and Masala. I was scared to death to try this but it turned out great and husband had 2nds and 3rds. I also pan cooked the chicken with onions and mixed in the sauce. wonderful I would like to try it with tandoori and masala one day

Freakin' amazing!

This was awesome! My husband and I kept saying how great it was all during the meal. I too made slight changes but only because I didn't want all the pots. I cooked the onions and garlic as suggested then I just added the sauce ingredients to that. Then instead of cooking the chicken in the oven I actually covered it with some oil and garam masala (that I FINALLY located at the grocery) and cooked it on the stove. Then I added it to the sauce during the 30 minutes it simmered. Also I added a oinch of curry to the sauce while it simmered. Next time I'll cook the chicken with the garlic and onions and make the sauce all in the same pan. Simply delicious! Thanks for sharing the recipe!

Great recipe! I've been using it for over a year now and our family just loves it. Because of gluten/dairy allergies/intolerance, I have tweaked the recipe to suite my dietary needs. I use 1/2 the butter (sometimes you just gotta have a little dairy) and I use coconut milk instead of heavy cream. It turned out even better! The family had no idea that I switched it out and just thought I made an exceptionally good batch! I also use extra Tandoori because I just love the flavour! Thanks for posting this! I'm about to make it again tonight! Off I go ...

Delicious, I used condensed milk instead of the cream and margarine instead of butter, and didn't have any cayenne so I used chili powder. brought some for leftovers and co worker wanted to take it from me

My husband loved this, and he never trusts my attempts at Indian food! This was absolutely amazing, my only thing I might change is the amount of cayenne pepper I put. I put half of what the recipe stated and it was to spicy for the kids and I. But this truly is an amazing recipe. I followed it exactly, and will definitely be making this again!

Love this recipe! So easy and full of flavor. I got a lot of compliments on it.. Of course traditional butter chicken is made with boneless chicken breast but it tastes as good with whole chicken; especially for those who prefer thighs. Instead of baking the chicken, I cooked it in a sauce pan with the same amount of cooking oil because I don't like to wait for the oven to preheat :P. I replaced the 15 ounce tomato sauce with a 12 ounce tomato past, it has less water so the sauce takes less time to reach the thickness I want. It's great with rice, pita bread, or Naan bread Defiantly a recipe to try!

We followed Naomi's advice with 2 additional things: Tandori Powder and Sugar. I know that sugar is one of the main ingredient as traditional butter chicken is slightly sweeter. If you love this dish, then prepare it next time with sugar... try a little bit and keep adding until it's slightly sweeter. Don't turn this into a dessert! Two days later we went to an indian restaurant, I couldn't tell the difference between the two.

VERY NICE AND SMOOTH.

This was the best Indian food I have ever cooked. Possibly the best food I've ever cooked. I substituted the cream for evaporated fat free milk (and a splash of half and half), used onion powder because I had no onion, and used only 3 tablespoons of butter in the sauce. The first time I tasted it as I cooked, my mind was blown as to how delicious it was. The final product was even better, and I'm going to make this a staple in my kitchen.

Awesome recipe! I added a little bit of curry to the sauce and we love it!

This was a good recipe, the whole family really enjoyed it. Next time, I will cut down the cream a bit. . .I thought it was too creamy and the curry spices were hard to taste with all that cream.

Yummy! This was fantastic! I did some small substitutions, instead of vegetable oil on the chicken I used plain yogurt. I also pierced the chicken with a fork to tenderize it and let it marinate in the mixture for 4 hours before grilling on a hot grill. As suggested by the originator of the recipe to make it lower calorie I used a can of evaporated milk and 1/4 cup of butter. I also cut back on the cayenne to 1/2 tsp and found it pleasently spicy. Thanks for such a great recipe!!

Delicious! I made the lighter version as recommended by the original author of the recipe, and made it in one pot as suggested by others. Wonderful! The flavors were complex and robust and every bit as good as we've had at restaurants. My husband loved it and is planning on having the leftovers for breakfast tomorrow. He drank beer with his dinner and I had red wine, and we both agreed that either complements the dish nicely. Served this over a jasmine rice, which echoes many of the spices, and it was one of the very best meals I've ever made (and we're known for being pretty good cooks in our house!). Will definitely make this again. A winner.

Absolutely delicious. I was afraid to use the amount of salt and cayenne pepper in the recipe, but I was wrong to be afraid...it was perfect.

Luv it! this is a keeper! (^.^)

Our family of 4 found this to be quite tasty and there were no leftovers! I followed the directions of another reviewer! To cut back on the amount of pans used, carmelize onions & garlic in butter, add sauces, and I found that I needed to let it simmer on a very low heat for approximately 30 minutes prior to adding chicken. Then simmered another 25-30 minutes to cook the chicken. One added note, I don't know about anyone else's grocery store, but I did not find garam marsala OR tandoori marsala in the ethnic OR the spice aisle of any grocery store in my general area. I found other spices that contained similar ingredients, and that is what I used in place of the garam marsala and the tandoori marsala. Still very good and we will definitely make this again.

To make this a healthy recipe without changing the flavor use... 1/4 cup real butter, Coconut milk, Don't add the salt, Use Coconut oil, and Add veggies!!

Just had this for dinner tonight. Made exactly as written and it was awesome! The only problem I had was that my sauce did not thicken but it was still delicious, I will just add the cream more slowly next time. Served it over basmati rice and even my picky 8 year old loved it. As an added bonus, my house smells divine. Thank you so much for sharing this recipe.

My family *loves* this recipe as a special (yes, very high-fat) meal. I can't find tandoori masala. I just mix some curry powder and cayenne.

This was delicious!! I had to make a couple of adjustments based on what I had. I used curry instead of tandoori masala, and chili powder instead of cayenne pepper. I've experimented with Indian cooking before, but this is the first time I've made something that I wouldn't be ashamed to serve my Indian friends, even though I know they'd say it was too bland. ;) Perfect for me though! Yum yum.

I gave this recipe four stars because I lowered the fat (less butter and evaporated milk) and I did the one pot method. The taste is spectacular!