Mughlai Chicken

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First off, Nigella....I'm so glad that you're back on tv! Loved Nigella Bites and now Nigella Feasts! Nigella's right to suggest using b/s chicken thighs...they were so tender and so full of flavor! The combination of flavors in this dish was a hit with our usually highly spiced Indian curry-loving family. Hubby did request that it be a bit spicier, which is an easy enough fix. I did use lowfat plain yogurt and half & half instead of heavy cream as that's what was on hand. It's a keeper in this house!

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This dish is unbelievable. I eat Indian food all the time and this is a milder but just as delicious version of the curries I usually order. It's great with chicken breasts, I didn't find them to be too dry. I think when you mix them with everything they stay moist. I added cashews and dried currants and I am so happy with how it tastes. Also, don't try substituting the cream with half&half. I tried that the first time and while it still tasted great the texture was too watery.

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This was succulently foreign and satisfying. The greek yogurt made the texture silky and the spices were a perfect cultural delight. Nigella is so wonderful!

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I haven't made this recipe yet, but I had to give it five stars just based on how good it looked when Nigela made it. The reason I'm writing it that I don't like chicken thighs or chicken on the bone, so I would like to use bonesless chicken breasts instead. Does anyone have any suggestions to keep the chicken flavorful and not too dry?

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I was amazed that i was able to make this dish - even without a food processor. It's beautiful and warm and delicious.