Indian-spiced Chicken

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Excellent, quick and easy! I used garam masala in place of the cardamon and coriander. The yogurt helps keep the chicken moist and tender. It tastes exactly like a dish from an indian restaurant.

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Deserves a 5, but if you live near real Indians...well it's hard to compete. This is the a amazing recipe to play with for sure.
The recipe provides a great base with yogurt and seasonings and then you can sail from there. Who knows, you might end up in India. Chefs note: Watch out for the cardamon pods...they're a must, but can alert the palate during enjoyment of all the other flavors.

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I thought it was great. I was a little apprehensive at first, but the flavors really came together in the end. Most of the people I work with are Indian and it did taste like what they've made for me in the past.

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I've been making Indian and Thai curries for over 15 years. This is one of the best and easiest that I've ever done. Only marinated the chicken for about 20 minutes - couldn't wait. My wife made a batch of fresh naan to go with it (in an iron skillet, no less. Great job Dave!!! Now can throw away all those other curry recipes!

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Try to marinate the chicken longer than an hour or over night if you can as it will add to the flavor. This dish isn't 100% "authentic" but it is definitely delish! When I made this dish it came out perfectly - very tasty and the chicken was tender. Next time I'll add veggies to the chicken. A huge success over all!

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Had fun with this one. I drove all over to find cardamom pods and whole milk yogurt. The dish was tasty, everyone liked it. I added cubed butternut squash and cut up asparagus. The twenty minute cook time was just right for both the chicken and the vege's. If I were to make this again, I think I would add more curry powder and chili fllakes.
Good dish.

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Love this recipe! I have made it many times and it is not just easy but full of flavor. I have also adopted this recipe to the grill. Instead of cooking chicken on the stove, I simply grill it and it is awesome. Thanks, Dave!

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I loved this recipe, but I was expecting the sauce to be creamier considering the yogurt and the half and half. My sauce seemed to break into water and fat-covered spice - did anyone else have that problem? It was still really tasty, though.
Does anyone have a clue what I might have done wrong? I used full-fat yogurt and half and half, and only substituted garam masala for the cardamom pods, so it couldn't have been the ingredients....
Either way, I will definitely make it again!

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Dave is one of my favorite chefs. I have made and love so many of his recipes! This is a wonderful dish. I use low fat yogurt and 1/2 &1/2 to make it a little healthier. It is really good with shrimp or tofu as well. I serve it with spinach and chick peas. YUM!

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I liked it so much and it was so easy! I could have used the sauce for a dip it was so good!!!!! I put all the ingrediants in my slow cooker for a couple hours and it was delicious!!!