This recipe is good, but only for the right person. I did make adjustments, which I'll talk about later, but I would not call this a high quality butter chicken recipe. However, it was extremely easy, quick, and used minimal dishes, so I think a lot of people would like it.
Because so many of the reviews mentioned a bland taste and too much thin sauce, I decided to double all spices and the chicken, while keeping the ingredients that contribute to the liquid the same (cream, butter, tomatoes). Obviously the chicken will release juices as it cooks, so I was ready for that flavor to be more pronounced. I'm really glad I made these adjustments. I can't imagine it being any good at all with only half the spices. With double, it was starting to reach the spice level you'd expect out of Indian food.
Taste wise, this is the best metaphor I've got: it tastes like generic brand butter chicken. It doesn't hold a candle to a real butter chicken recipe, but if you're really craving Indian and don't have a lot of time and don't want to source ingredients, it'll do. I tend to be a cook who will put more time in to get the results I want, but sometimes you just need something fast, and I think this is a good recipe for that!
Some people did mention the spice (heat) level. I have a medium to medium high tolerance and even with doubling the cayenne found it to only have a slight bit of heat. I do think it would be too much for kids, though!
