Loved this recipe. Cut down salt as others suggested. Only used about 2 tsp in the marinade, none in the sauce. Substituted Garam Masala for cumin in the sauce and because I doubled the recipe and didn't have 2 cups of heavy cream, I used 1 cup of half and half and 1 cup of yogurt. Also added an additional tsp of cayenne pepper to the marinade. Turned out great! The next time I make this I will cut down the cinnamon or maybe omit it altogether. It was the dominant flavor in the dish and that's the one thing I didn't care for. It tasted very similar to the chicken tikka masala I've had at two different Indian restaurants. I'll make my own now when I have the craving for it rather than driving 30 minutes to pick up takeout.

Reviewed On: Feb. 21, 2009

This recipe is so good. I only baked one chicken and not two though but just halved the recipe and baked the chicken for around 3 hours. We will not have roast chicken any other way now!

Reviewed On: Jan. 10, 2009

Usually I like a soft chocolate chip cookie, but there are times when I want a crisp, melt-in-your-mouth buttery chocolate chip cookie. For those times I make this cookie. It is so delicious. I have made this recipe many times and I have noticed that if I don't take my time and really mix in the baking soda that I can taste it coming through in the cookie. That is my mistake, however and not a result of this recipe or instructions. Other than that, they always turn out wonderful!

Reviewed On: Mar. 29, 2008