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Indian-spiced Chicken Recipe

Indian-spiced Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (50)

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Average Rating:

Total Reviews: 50

Showing 21-30 of 50

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  • on November 20, 2006

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    I'm a lover of indian food so when I saw dave make this dish, I tought I'd give it a try. I followed the directions to a T (with the exception of cardamom pods - I couldn't find them locally so I used ground instead and let the chicken marinade for a little over 7 hours before cooking. The sauce was excellent, but the chicken breast was bland. It took on none of the sauce's flavor at all! I'll definately try this one again, but I'll have to find a different way to flavor the chicken. :

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  • on November 15, 2006

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    This was a delicious and perfectly spiced recipe. Next time would make it on a Sunday afternoon (a litte involved to prepare and let all flavors marry for a day or two and just heat up during the week. Served with Bobby Flay's Grilled Egplant with Garlic Sauce and Mint (but we garnished with cilantro instead of mint and it was a perfect meal.

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  • on November 14, 2006

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    I enjoyed this recipe. Easy to make and a great balance of spices. I sprinkled it with chopped cilantro which took it to another level. I would definitly prepare this recipe again... especially if I am in the mood for east Indian food but do not want go out to dinner.

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  • on November 12, 2006

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    I thought this was a keeper-easy,great flavors ,super-tender chicken.Indian is one of my favorite cuisines- while not totally authentic, the flavor and creaminess of this recipe is right on point for a home version of Indian take-out. It's a lot like chicken korma or tikka masala as others have mentioned. I made it according to recipe w/ a few adjustments- marinated for 6 hours, used a good mild curry powder plus 1/4 tsp. garam masala mix, used 1 tsp.ground cardamom instead of pods, whole coriander seeds(that I toasted and then groundand omitted the chile flakes. I used low-fat plain yogurt, and only about 1 cup Half & Half..there was plenty of sauce and nice and creamy without the 2nd cup. I added the Half & Half after the chicken had cooked for about 5 minutes. Finished with chopped cilantro and served with basmati rice, it was fantastic.

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  • on November 06, 2006

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    very odd favor and way too much half/half. not a good deal david.

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  • on October 24, 2006

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    Nice blend of flavors--not too spicy. If you like spicy food maybe add a bit more of the spices.

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  • on September 23, 2006

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    Be careful not to overcook chicken. I added a little more heat than the receipe called for. I thought it was a little bland as is. Makes a ton of sauce. Could easily work with 2 lbs of chicken.

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  • on August 07, 2006

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    Really liked this easy recipe. The only place I messed up was using fat free yogurt. Couldn't find the small containers that weren't nonfat. Next time I'll just go ahead and get the real thing. The nonfat yogurt just breaks apart and doesn't make it as smooth as a sauce as it should.

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  • on July 24, 2006

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    This recipe was simple and tasty. I left out the tomato paste and used milk instead of half and half and it was still very tasty.

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  • on June 03, 2006

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    I thought this was an excellent recipe. Even my kids ate it all up. we made it with brown basamati rice and it was a hit. I think next time I make it I am going to add raisans, but it is perfect the way it is~!

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