I made this for a very close indian friend. He seemed scepticale when i told him what i was cooking, but after making this dish for him, he said if hadnt known that i made it he would have thought it was made by someone who grew up cooking indian food. wonderful dish!

want to like it, but missing something....not salty enough. cooked it for 1.5 hrs and still not really right.

Absoultely wonderful!! This will be a staple in my repertoire. I have been looking for a good, healthy, home-made indian recipe for quite some time. This is it. Truly a favorite from a picky cook. Thanks!

Made this for dinner a few nights ago because I was in the mood for something different. I really liked this, followed the recipe EXACTLY. It had lots of flavor and I liked all the spices used. It ended up being a kind of a pricey meal because I hardly had any of the ingredients. I will make this again on a special occasion like a celebration dinner, but its a little out of my price range at the moment to make regularly. Thanks for the recipe, it was VERY tasty.

YUMMY! I love Indian food and this is one of my favorite recipes now. This is an excellent recipe. I will make this often.

I've made this several times now and my husband loves it. I've followed the advice of others and simmer 45 minutes covered and 45 uncovered. This recipe as written does not make a lot of sauce, so I have also doubled the tomato and spices with good results. Easy and delicious.

The only things I did differently were to just throw in the onion, garlic and ginger (didn't process them), and I added about 2/3 of a can of tomato sauce as it looked like the chicken was going to be a little dry. Also fiddled around with the spices til it was how we like it. All in all this was an easy, tasty and inexpensive meal. Served it over basmati rice with paratha. Would have been nice with some fresh cilantro sprinkled on top. Thanks!

This recipe looks really great and I'm excited to try it. I'm wondering if this is our Indian "Karhai Chicken", and if so, authentically onion is excluded from the ingredients, and the meat is stir-fried half-way through the simmer time on high heat in the tomato-base, then simmered until the oil and sauce separate. At the end it is garnished with cilantro.

I have made this several times, including for a party where I served 13. It was loved by all!

I made the most bootleg version of this recipe imaginable and it was still awesome. I am going to make it again tomorrow after a stock-up trip at the Indian market. No turmeric, no cardamom, no cloves and only jarred garlic, ground cinnamon and ginger and nutmeg and dry minced onion (pathetic, I know, I didn't even have an onion in the house). Plus I used chicken drumsticks instead of thighs. And I repeat, it was still good. And the house smelled absolutely dreamy while it cooked. I can't wait to try the real thing! EDITED TO ADD: Made it the "right" way yesterday. Unbelievable. By the way I added a whole can of crushed tomatoes (28 oz) to 8 thighs and it was still perfect - a little saucier than last time, but I hated to waste the extra half-can of tomatoes.

My husband is Indian and he absolutely loves this recipe. I double the recipe and freeze it so he can eat it whenever he wants!!

DH only thought this was okay. The leftovers are sitting in the fridge waiting to become science experiments. Will not make again.

I can't tell you how many times I've made this wonderful dish! It is now a staple in my house. I make it exactly as written, except I usually use 8 thighs (I buy them from Costco & they come 4 per package). Because of the extra pieces, I add a bit extra of all spices and a small can of tomato sauce for extra liquid. I prefer a creamy texture to my sauce, so at the end of the cooking time I remove the bay leaves and cinnamon and use my stick blender to puree most of the sauce - you can do it right in the pan, just move the chicken to the side. It also helps incorporate the excess oil that floats to the top. Oh, and if you have a small 'bullet' type blender, it is perfect for making the onion/garlic/ginger paste.

Outstanding! I quartered the thighs and it was cooked in an hour. We like spicy food, so I added another 1/2 tsp each white and red pepper.

Stumbled across this recipe looking for a chicken curry dish. Amazingly, this recipe does not even contain curry! It has become one of my favorite recipes to make for company because it smells great cooking, is easy to prep prior to a guest's arrival, and is truly delicious. I serve it over white sticky rice. Great recipe!

I made this without the bay leaf, and used fresh tomaotoes and dried ginger because it was what I had on hand. I also used cayenne pepper instead of pabrika. I think this is what made this dish fantastic because it was so hot and spicy! It tasted better than what you get in an Indian restaurant.

This dish had a lot of flavor, and the chicken was very tender, but it was not spicy enough for my taste. A generous wallop of Sriracha was added at our table. The hubs loved it, though, so I'll be making this again.