I’ve been waiting to try this recipe in the THM cookbook for a while now. Just so you know, before we head into this review, I am not your average white girl. I have a strong inner Indian girl, and it shows in almost everything I love – especially in cuisine! My best friend of ten years is Indian and I grew up having sleepovers at her place and eating her mom’s delicious food. She is the type of lady who loves to feed people, and I am the type of person who loves to eat, so you can only imagine how this relationship worked out! Needless to say, I have very high expectations of Indian food and I crave it on the daily. You can ask my husband, he will attest to this.
It is because of this love for Indian food that I both wanted to try the recipe, but at the same time had very little faith that it would live up to my expectations. However, I was very wrong! This recipe was to die for. It had a beautiful aroma, and the flavour was perfect – exactly the right amount of spice for both those who enjoy spice and those who cannot handle too much of it. There were a couple of things I did differently for this recipe. I did not have onion powder on hand, so I skipped out on that ingredient and I used coconut oil instead of butter. I was really worried that this would greatly affect the recipe, because, you know, what would Butter Chicken be without the butter? But it worked out extremely well. I would recommend this recipe to anyone. Those who have not tried Indian food, and also to Indian food lovers. Your home will smell like a spice market (my favourite part) and you will have a flavourful, healthy and satisfying meal. I ate mine with quinoa, but next time I would like to use some warm Joseph’s Lavash to dip into the sauce. Yum! Happy eating everyone!