Talk:Butter Chicken

I don't think that a good north american restaurant style butter chicken can be made in the way described in this recipe (using tomato paste). Instead, it seems to be better to work on the sauce separately from the chicken using diced tomatoes cooked down until they are pretty soft and then put everything through a blender. I can't see how the sauce would become silky smooth without this step. Also, any recipe that doesn't involve cream doesn't seem right either.--Primetonal 03:29, 20 July 2009 (UTC)