Leslie's Butter Chicken

I marinated my chicken like you said and waited a couple days before making the sauce and cooking it. Delicious mouthful after mouthful!

Delicious. Made as written and wouldn't change a thing.

The end flavours were great, though I used butter chicken paste instead of a tandoori as the DH does not care for tandoori and used 3 small red chillies with seeds to up the heat factor but it was still very mild once the cream was added, but I had some confusion with the recipe in as much in the ingredients in specified boneless skinless cut of meat and in the How to Make directions it stipulates about deboning the chicken so I decided to serve the boneless skinless chicken breasts as cooked and as they were boneless I cut back on the cooking time by 5 minutes but even then they were a little on the dry side. Would give it another whirl but would quarter a whole chicken, skin it and cook the pieces on the bone which would take longer than specified but may suit us better. Thank you Luvcookn, made for Billboard Recipe tag game.

This is absolutely delicious and super easy to make. As I am known to say I love when easy tastes that good! This is a recipe one would be proud to serve family and friends - and will be doing just that! Served this over Shirataki tofu pasta along with curried vegetables. For me - a combination I loved!

I love Indian food and this chicken was so delish! I cut down the recipe to make it for 2, but made the sauce using the same amounts called for, and invited my neighbor over to try some. The spices were just right for us both, which I was happy about. I made some Jasmine rice and we had some of the sauce over that too. It made for a lovely meal and I thank you Patti for posting it! Linda

This was delicious. I skipped the chili pepper ( didnt have it) - I will make again. thanks for posting