Well, this was pretty easy, but probably more difficult for the novice than for great, experienced chefs! That said, I really liked this. Again, it was way to salty, and I would stress the importance of seasoning to taste, and tasting as you go. For many, using cumin and paprika and cayanne (or chili, not sure if the same but all I could find) together will produce a taste that is intense. For a first time creator of Indian cuisine, I added and tasted as I went to be sure that what was being created was what I like. One thing I did different, partially because I wanted a lot of sauce, and partially because the sauce was too salty was this: I made the marinade and used it as a simmer sauce for the chicken, because I didnt want to wait an hour. Once the chicken was cooked, I added all of the marinade (which thinned out considerably) to the sauce, and continued to simmer on low for a while longer. The flavors in the marinade were great, and I didnt want to discard them, plus it lightened up the sauce. I loved it. I had spent a fortune on Indian delivery recently, and this was comparable. My boyfriend could not tell the difference between mine and the the local restaurant. Also, I used 26.5 oz of sauce and 2 6oz servings of ff plain yogurt. And I used 1 c of half & half. Sorry for the long review, just very thrilled with this recipe.
Was this review helpful?
4 users found this review helpful
Well, this was pretty easy, but probably more difficult for the novice than for great,...