Baz

"Used this recipe to make chicken skewers for the barbecue. Marinated the chicken pieces in the sauce for a while, then threaded the pieces onto satay skewers alternating with onion (would also have used pieces of green pepper if I had them, but didn't. Barbecued them while cooking the excess marinade in a small saucepan for a bit, and then p..."

May 11, 2013 on Food.com

"Very tasty! I had a large eggplant so doubled the spice ingredients. I also sliced the eggplant instead of cubing and cooked them first on a griddle pan - looks good (see the picture I posted and cooks quicker. I also threw in a can of diced tomatoes and 2 fresh tomatoes sliced into eighths, as suggested in some other eggplant curry recipes. Work..."

Oct 3, 2012 on Food.com

"Delicious. I agree with other reviewers that you don't need as much sauce as they suggest, and that they definitely don't put that much on the real ones in the restaurant. (Also the CPK recipes seem to be pretty heavy handed on the cheese too, for my taste, and again, they don't use that much on the ones in the restaurant, for memory. I sometimes..."

Oct 26, 2009 on Food.com

"I tried this as I was looking for an easy way to do a roast. It turned out beautifully and will now be my "standard" roast recipe."

Oct 26, 2009 on Food.com

"This is a cracker. Re Lobotomybunny's review below, the reason it's simmered for an hour is to reduce and therefore thicken the sauce. The 'allrecipes' version you mention (which incidentally is the same as Recipezaar's Charishma Ramchandani's Butter Chicken recipe #9250 - gotta stay loyal to the 'zaar! uses only 2 cups (500 ml of tomato puree w..."

Oct 26, 2009 on Food.com

"Delicious! Had very little in the pantry except for a tin of tuna and felt like risotto. Found this recipe, had all the ingredients and went for it. I didn't use the extra stock to do the onions - I prefer to cook them in a tablespoon of olive oil for a bit, then add the rice and chili, as per the recipe. I then added a half cup of white wine, re..."

Aug 28, 2009 on Food.com

"Great for the slow cooker. As other reviewers have said, the quantities for the liquids in the recipe are a bit light. I eneded up using 2 cups of Guinness and probably 2 to 3 cups of beef stock so that everything was covered in the crock pot. As I serve it on mashed potatoes, I didn't use potatoes in the actual recipe but used a turnip, a swede..."

May 5, 2009 on Food.com

"This is excellent. I tried one or two others but this is the best. It's a must to do the draining process with the cucumbers otherwise it'll be too runny. Instead of mint I use half mint, half dill (and fresh if possible - well, from a tube anyway."

Mar 20, 2009 on Food.com

"I cook heaps of authentic delicious Indian food but have yet to find a recipe for that restaurant style Butter Chicken. This one is close and with some tweaking could be the one. My kids like Butter Chicken from restaurants (and out of a Pataks jar at a pinch! as it's mild however this recipe is way too hot for a Butter Chicken dish. 1 tablespo..."

Feb 16, 2009 on Food.com

"We really enjoyed this - very fresh flavour. I cooked it on the barbecue, under the hood, and it was very tender and delicious. I only marinated it in the fridge for about 25 minutes and it was fine. I also added a few tablespoons of chopped fresh basil, (basically because I love basil! Thanks for posting."

Nov 13, 2008 on Food.com