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Chicken Saag
February 03, 2015

I liked this, but I had to doctor it to make it more like what it's like in Indian restaurants. I had read reviews saying that it was a bit bland, which was hard to imagine, given all the spices the recipe calls for! Nevertheless, it was a bit bland. It was also very dry--not creamy like it is in restaurants. Therefore, I recommend that you double the milk and (at least) triple the amount of butter called for. I would also at a TBS of the Garam Masala (not a tsp.) and a TBS of salt (not a tsp.). You may need to add even more salt to taste.

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