You can add it in and simmer for a while for the flavors to blend.

Anonymous wrote:Looks decent enough, but like the PP said the kasuri methi will elevate it. And a bit of adjustment with lime juice at the end to adjust the tang.

Is this something I can add after it's prepared? I am wondering if I should go out and get it tomorrow and add some. It's not bad as is but still like to figure out what I am missing.

Thanks

- OP

I'd like an easy recipe but anytime I look at Indian cooking the spice preparation overwhelms me.

Anonymous wrote:To me dried fenugreek leaves are a key ingredient in the dish - just doesn't taste the same without it. You can find it in most Indian grocery stores, labeled kasuri methi. I also don't use onions in mine.

+1!

Looks decent enough, but like the PP said the kasuri methi will elevate it. And a bit of adjustment with lime juice at the end to adjust the tang.

OP here - thanks.

I tried this one today but something is missing but I can't tell what?!?!

http://allrecipes.com/recipe/45957/chicken-makhani-indian-butter-chicken/

Anyone care to guess?

To me dried fenugreek leaves are a key ingredient in the dish - just doesn't taste the same without it. You can find it in most Indian grocery stores, labeled kasuri methi. I also don't use onions in mine.

I use the Patak simmer sauces from the grocery. Pour over diced chicken, sliced onion and tomatoes, bake until bubbling. Serve over rice with plain yogurt and cilantro.

Whatever recipe you follow, I highly recommend adding in a 1/4 cup cashews, ground after measuring. It really makes a difference.

This is a great recipe:

http://cooking.nytimes.com/recipes/1016754-butter-chicken

Me too!

Never tried it so looking for easy and simple one to start with. Looking for Trader Joes Butter Chicken-like flavors. TIA.