I found this recipe this past Tuesday evening and because of my busy schedule, I knew I was going to have to wait until this weekend to make it. My mouth has been watering all week just thinking about it. Well let me just say that it was WELL worth the wait.... served over Jasmine rice and I absolutely LOVED it! I made a double batch to have plenty to eat thru the weekend and maybe for lunch at work next week. I made a couple of changes from the written instructions, and it came out just fine. 1) I wasn't too sure about the idea of baking yogurt-covered chicken, plus I don't trust the oven in my apartment, so I decided I'd cook them by simmering them with the rest of the ingredients. I cut the chicken into small cubes (about sugar cube size), rather than strips to help them cook more quickly. I marinated them as directed, then added them (including all of the yogurt marinade) where directed to in the instructions. Simmered everything for about 15-20 minutes to make sure everything was cooked. The chicken stayed extremely tender since I didn't give it a chance to dry out in the oven. 2) I realized as I was opening the tomato paste that I bought the one with italian spices in it...sigh... So I scrapped the paste and went with a can of tomato sauce instead, and just left out the water the recipe calls for. 3) Added an extra 1/4 cup of cream to make the sauce go a little further.

Reviewed On: Nov. 9, 2012