Reviewed: Sep. 22, 2009

Great recipe! I modified it a bit, though. Fresh tomato in place of tomato paste, and Indian chili powder (2 teaspoons) instead of the pinch of cayenne. After marinating, I put the chicken in a skillet with all the sauce, brought to boil, then simmered for 25 minutes, and served with basmati rice and peas.

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amanda

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Reviewed: Aug. 27, 2009

I have made this several times now. I really love it. I baked at 400 degrees and until they reached 179 degrees. Great flavor, will experiment with other flavors in the near future, but I think this is fantastic!

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HEART2HAND

Cooking Level: Intermediate

Home Town: Los Altos, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 30, 2009

Good recipe! The sauce have a really nice flavor but it can burn easly, so I baked at 375 degrees for 45 minutes, added the rest of the marinate on the top of the chicken and baked for an additional 15 minutes. Next time I want to try this dish with chicken breast.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

I made this with breasts and just baked on a flat stone cookie sheet, came out great.I also used the extra marinade on top the chicken while it baked 375 about 45-50 min

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food critic

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Reviewed: Apr. 6, 2009

Good recipe, but 20 to 25 minutes is way too long for chicken thighs. The sauce ends up burning. Would reduce down to 15 minutes. But the sauce is great!

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