This is a recipe that is even better leftover!
I made this for my North Indian husband and he was absolutely amazed at how good this was. We both are way too much!! I'm definitely going to make this again! So flipping good.
I have made this recipe several times. It has become one of our favorites. I could not find the hot peppers recommended but used scotch bonnet peppers instead.
Very nice flavour! I made exactly as written and wouldn't change anything except that I would use boneless thighs. I forgot my Naan and it would have been so good had I been able to sop up the extra sauce! I will make this again.
I have already made this recipe 3 times and am looking forward to making it again tonight for a dinner party I am having! I was so intimidated by curries, especially after having the yogurt curdle in a different yogurt based Indian dish I had tried to make. Now I understand that part of the beauty of this recipe is the technique that adds the full can of tomatoes and then adds the room temperature yogurt. No curdling. =)
Really this is a pretty quick and easy curry. Just have patience with the onions. I tried to rush them once, burned them and had to start over.
My husband who eats very little meat (he was born in India and raised vegetarian) ate TWO of the chicken thighs - something we never see.
Just got home from cooking this recipe for a client and can I tell you how good this is!!! I have had the great honor of taking classes at Suneeta's home with other chefs from across the country....guess what I am making for dinner tomorrow night....used boneless skinless chicken thighs since dear client doesn't like food with bones, added chick peas, and used fat free greek yogurt. Yummy and still healthy enough to enjoy without the guilt!!
The flavors in the dish are fantastic. We made the dish exactly as stated in the recipe but I will use boneless thighs next time. I think this would also be good in slow cooker.
A nice change from other curries. I used jalepeno peppers and had to substitute boneless chicken breasts which worked well with a slightly shorter cooking time. If you have all of the ingredients on hand, it can be prepared within an hour. Will definitely make again and add chickpeas as previously suggested.
so good I added chickpeas, since I had them left over. It is so good.
This is a delicious curry and has become one of our favorite curry dishes. The flavors are complex, and the aroma is wonderful.
This recipe gets a 5 star rating at my house. It tasted great and the home made garam masala was an excellent addition. The instructions are excellent and this only takes about 1 1/2 hours start to finish. I'm just learning about Indian foods and really enjoy all those spices used in ways that come out so differently from the way we use them in Latin foods. I changed one thing, using boneless, skinless things. Thanks.