Comments

KhanaKhazana is not responsible for comments posted by its readers. All comments are reviewed by moderators for posts containing obscene and objectionable language. Your account can be black listed if objectionable language is used in your comments.


9/2/2014 11:28 PM by Sandy HI Rajiv I just read your recepie of butter chicken and was confused about couple ingredents. Why do u need sour cream raw cream and yogurt? Why use red color instead use chilli powder. What is the difference between corn flour and corn starch? Please respond back. Thanks
3/7/2008 8:13 AM by Khushbu to make this butter chicken more delicious add finely grounded 3-4 tomatoes in mixie in it aftr adding cinnamon , cloves and cardamon and let it fry till tomatoes get brown in colour and start leaving oil.. After tht add chicken liquid , and then chicken.. After 5 mins add cream and continue wid the same reciepe
11/23/2007 6:56 AM by abdulla biryaaniwala hi dear its totally a wrong kind of recipe butter chicken is full of tomato puree and chasew nut powder with butter . first u marinate or you just fry the bchicken pieses and add with ginger garlic paste ,puree and salt, chilli powder, fresh cream
1/15/2007 7:05 PM by Nerissa simply awesomeee! :D thanks for the lovely recipe.
1/4/2007 11:27 PM by Great!!!!!!!!!!!!!
9/28/2006 2:24 PM by Sushant Redkar Your party or Sunday meal is incomplete without this dish.... I just love his dish......
6/12/2006 4:07 PM by mrs.irfanbasha this seems to be an mouthwatering dish but too many cloves and cardamoms will spoil the taste so reduce them i will deffinitely try it out with less spices
4/19/2006 11:44 AM by sunesh generally butterchicken has tomato puree or blanched tomato, the same is not mentioned here. is this a variation
4/7/2006 11:15 AM by anipa your's recipes are most deleciousand is liked by each and every member of my family.
3/24/2006 7:48 PM by Nausheen Shahzad Hi Rajiv, This is an excellent recipe, I havent tried it but I know that any dish from KHANA KHAZANA is always nice. Keep up the good work and please send me some more nice recipes.
1/3/2006 2:11 PM by Vijaya Das Hi Rajiv! Though i did not try ur receipe, it sounds great. I have some clarifications from all of those who have tried this receipe, specially sahil, ananya, jay and shernaz. Where did u get this sour cream, raw cream. Is it available in stores with this name or under some other name. And incase we get in bulk, can we store and use in other receipes, if so what and how? Thanks everyone
1/3/2006 2:11 PM by ZEBA TABASSUM wow,its really very delicious.its a mouth watering dish
10/25/2005 3:44 AM by Dolly Hi Rajiv I have not yet tried yr recipe but it seems to be very exciting.But need clarifications like another measurement for pint, lb & use indian words for the ingredients. thanks.
9/26/2005 10:24 AM by Jay Harding On a suggestion from an East Indian friend of mine, I surpised my in-laws with this dish at the cottage. It was fantastic!!
9/26/2005 10:24 AM by Shernaz Sanjana Wow!! It was simply great! My husband and myself really relished it. But I would like to clear my doubts. Why was the corn flour added,as it did not make any difference due to its negligible amount. Also instead of the water can we add chicken stalk? Thanks you!
9/9/2003 1:55 AM by piki no need for almonds
8/30/2003 9:17 PM by sahil arora REALLY MOUTH WATERING DISH. I HAVENT EATEN THIS KIND OF TASTY DISH IN RESTURANTS EVEN. DO TELL ABOUT MORE SUCH DISHES. thanx
8/19/2003 9:16 AM by Raj Just tastes brilliant
8/4/2003 12:28 PM by ramesh malhotra i would like to point out that cornflour is never used in butter chicken.
7/28/2003 2:21 AM by Amol Hi Rajiv, with all due respect to u the recipe of butter chicken is totally wrong. please u should refrain from giving all these recepies, because it misguides people who are really intrested in cooking. thanks buddy, Amol
7/26/2003 2:56 PM by Ananya Jhamb Greetings, I'm Ananya Jhamb from Ontario,Canada.My mother made Mr.Rajiv Anand's Butter chicken and it was delicious. It had a warm welcoming taste. Our relitives loved the chicken and praised a thousand times .I'm very grateful!
by rachna good recipe but like to put casunut past insest of almand past
by Rajiv Anand I understand the confusion about use of corn flour (same a corn starch) and sour cream in this recipe. These provide the thickness and richness without adding too much fat. This is my own version of a healthier butter chicken. The version you eat at restaurants is loaded with saturated fat. I have tried to keep the fat content lower while creatively trying out other thickening agents.

9/2/2014 11:28 PM by Sandy

HI Rajiv I just read your recepie of butter chicken and was confused about couple ingredents. Why do u need sour cream raw cream and yogurt? Why use red color instead use chilli powder. What is the difference between corn flour and corn starch? Please respond back. Thanks

3/7/2008 8:13 AM by Khushbu

to make this butter chicken more delicious add finely grounded 3-4 tomatoes in mixie in it aftr adding cinnamon , cloves and cardamon and let it fry till tomatoes get brown in colour and start leaving oil.. After tht add chicken liquid , and then chicken.. After 5 mins add cream and continue wid the same reciepe

11/23/2007 6:56 AM by abdulla biryaaniwala

hi dear its totally a wrong kind of recipe butter chicken is full of tomato puree and chasew nut powder with butter . first u marinate or you just fry the bchicken pieses and add with ginger garlic paste ,puree and salt, chilli powder, fresh cream

1/15/2007 7:05 PM by Nerissa

simply awesomeee! :D thanks for the lovely recipe.

1/4/2007 11:27 PM by

Great!!!!!!!!!!!!!

9/28/2006 2:24 PM by Sushant Redkar

Your party or Sunday meal is incomplete without this dish.... I just love his dish......

6/12/2006 4:07 PM by mrs.irfanbasha

this seems to be an mouthwatering dish but too many cloves and cardamoms will spoil the taste so reduce them i will deffinitely try it out with less spices

4/19/2006 11:44 AM by sunesh

generally butterchicken has tomato puree or blanched tomato, the same is not mentioned here. is this a variation

4/7/2006 11:15 AM by anipa

your's recipes are most deleciousand is liked by each and every member of my family.

3/24/2006 7:48 PM by Nausheen Shahzad

Hi Rajiv, This is an excellent recipe, I havent tried it but I know that any dish from KHANA KHAZANA is always nice. Keep up the good work and please send me some more nice recipes.

1/3/2006 2:11 PM by Vijaya Das

Hi Rajiv! Though i did not try ur receipe, it sounds great. I have some clarifications from all of those who have tried this receipe, specially sahil, ananya, jay and shernaz. Where did u get this sour cream, raw cream. Is it available in stores with this name or under some other name. And incase we get in bulk, can we store and use in other receipes, if so what and how? Thanks everyone

1/3/2006 2:11 PM by ZEBA TABASSUM

wow,its really very delicious.its a mouth watering dish

10/25/2005 3:44 AM by Dolly

Hi Rajiv I have not yet tried yr recipe but it seems to be very exciting.But need clarifications like another measurement for pint, lb & use indian words for the ingredients. thanks.

9/26/2005 10:24 AM by Jay Harding

On a suggestion from an East Indian friend of mine, I surpised my in-laws with this dish at the cottage. It was fantastic!!

9/26/2005 10:24 AM by Shernaz Sanjana

Wow!! It was simply great! My husband and myself really relished it. But I would like to clear my doubts. Why was the corn flour added,as it did not make any difference due to its negligible amount. Also instead of the water can we add chicken stalk? Thanks you!

9/9/2003 1:55 AM by piki

no need for almonds

8/30/2003 9:17 PM by sahil arora

REALLY MOUTH WATERING DISH. I HAVENT EATEN THIS KIND OF TASTY DISH IN RESTURANTS EVEN. DO TELL ABOUT MORE SUCH DISHES. thanx

8/19/2003 9:16 AM by Raj

Just tastes brilliant

8/4/2003 12:28 PM by ramesh malhotra

i would like to point out that cornflour is never used in butter chicken.

7/28/2003 2:21 AM by Amol

Hi Rajiv, with all due respect to u the recipe of butter chicken is totally wrong. please u should refrain from giving all these recepies, because it misguides people who are really intrested in cooking. thanks buddy, Amol

7/26/2003 2:56 PM by Ananya Jhamb

Greetings, I'm Ananya Jhamb from Ontario,Canada.My mother made Mr.Rajiv Anand's Butter chicken and it was delicious. It had a warm welcoming taste. Our relitives loved the chicken and praised a thousand times .I'm very grateful!

by rachna

good recipe but like to put casunut past insest of almand past

by Rajiv Anand

I understand the confusion about use of corn flour (same a corn starch) and sour cream in this recipe. These provide the thickness and richness without adding too much fat. This is my own version of a healthier butter chicken. The version you eat at restaurants is loaded with saturated fat. I have tried to keep the fat content lower while creatively trying out other thickening agents.

Butter Chicken

Comments

Comment on this recipe