Reviewed: Jan. 30, 2010

It was a big hit! I made this with some modifications and it turned out really delicious. Everyone liked it. I used 200 g of plain yogurt instead of 400 g. I used 2 cloves of garlic instead of one, and 1/2 cup of cream instead of 1/4 cup. I put 1/2 tsp of salt in the marinade, but as it cooked I had to keep on tasting and adding salt. I also add 1/4 tsp of sugar in the marinade. I used black pepper instead of white pepper. Lastly, I marinated it for about 16 hours, and it really worked. I think, though, 1.5 pounds of chicken for 6 serving is too little. Oh, I also added some carrots and green pepper in it. I served with rice on the side. I highly recommend this recipe for those who crave for spice.

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Reviewer:

indri

Reviewed: Sep. 20, 2008

Really easy to put together, it satisfies the curry craving.

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Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: Apr. 22, 2007

Excellent! This was worth spending $15 on saffron. The kids complained that it stunk, but they were surprised at how good it tasted. We will definately make this again.

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Reviewer:

beanscooks

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 17, 2007

It tasted good.

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Reviewer:

jkdodie

Cooking Level: Expert

Reviewed: Dec. 12, 2006

This was easy and flavorful. I used fat-free yogurt, so it curdled up when I added it to the oil, but it all worked out in the end when I added the cream. I used three large garlic cloves. I didn't know what to do with the leftover yogurt marinade, so I just discarded it. I added extra garam masala to the chicken while it was browning. Served with Indian Saffron Rice from this site.

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3 users found this review helpful