Absolutely delicious! I was delighted that my first try at it turned out just as creamy and appetizing as the picture with the recipe. I used no-salt-added tomato sauce instead of puree, and substituted red chili paste with powdered garlic and ground ginger instead of garlic ginger paste and chili powder. Worked out great!
We absolutely loved this dish. Added broccoli and cauliflower to the last 10 minutes and served over basmati rice. A definite do again recipe that will be added to our Friday night date night rotation! Highly recommend! Didn't need to add the cornstarch and water at the end...our sauce thickened up easily. Used tomato sauce not puree. Made our own garlic/ginger paste in the food processor.
This was really good. I struck out finding the ginger garlic paste even at Whole Foods so I made my own and it turned out fine. I served it with some steamed sugar snap peas seasoned with a little lemon juice and salt and pepper and also some garlic naan.
Excellent! My husband, who is not "big on Indian food" loved it. I used cream instead of half and half (I am German after all) and I only added 1/2 tsp chili powder because we don't do well with spicy, but it totally worked for us. I can't wait to make it for my daughter who just spent two months in India.
Made this a couple weeks ago as a test run and plan to make again this weekend for family. It was as good and even better than we have eaten in restaurants. Only adjustments I made were I used the whole container of yogurt which was a little more than 1/4 cup and same with the can of puree. Not sure the cornstarch is needed....I cut back on it and may leave it out altogether next time.
Very good taste. I made recipe last minute so substituted sour cream and more lemon juice and no garam Marsala so made up a quick mix from my dry spices. But I too didn't like the grainy texture. I know there is a way to fix the texture.
As i was making this i was confused by the use of tomato puree in the ingredients list, but then when it gets to the instructions it only mentions tomato sauce. Please let me know which one it is, so i can make it better next time.
I omitted the cornstarch part, since it had already reduced quite a bit by itself and i would have liked more sauce.
I've made this recipe, or slight derivations of it, a few times now and it just gets better and better! One substitution I always make is that I use breasts instead of thighs(I'm not a fan of chicken thighs). I also use a bit more yogurt and have some at the table to add for personal taste; yogurt in a spicy Indian dish kicks it up a couple notches and mellows the kick of the spices(this is something I learned from a good friend who is from India). Garam masala is now my favorite spice as a result of this dish!
Overall, 5 stars for an excellent dish!
It was absolutely superb...the only thing that kept me from giving this recipe 5 stars, is I hoped it would have more of a "creamy texture", "smooth texture"....any ideas or thoughts would be appreciated....:-)
Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread. Prep Time: approx. 5 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 25 Minutes. Makes 4 servings.