Butter chicken from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 514) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken marinates at least 1 hour.

  • RaucusBacchus on February 15, 2025

    The skin on approach results in a flabby thigh. Its kinda gross. Next time: either brown the breast skin side down first or remove the skin altogether.

  • MarciK on July 29, 2024

    This was fine. I’ve made better curries. The recipe didn’t specify skinless chicken, but I do wish I took the skins off. It ended up a bit oily, and the skin was an odd texture. For that matter, I would have preferred boneless just so it would be easier to eat. It made a lot of gravy, way more than necessary. Whatever leftover gravy could make a good soup actually. I was hesitant about the amount of cumin because it’s not one of my favorite spices, but even though you could distinctly taste the cumin, it blended nice with everything else. I don’t think I’ll make this one again, but it was nice to try something different.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.