Mughlai Chicken

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I ordered the cardamon pods online and very glad I did! The end result was flavorful with a "je ne sais quoi" effect. Although I used 2% Greek yogurt and fat-free half-and-half, it was absolutely delicious! I did use cayene pepper for heat and seasoned chicken thighs with S&P before sauteeing. Overall, an impressive meal!

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This is good, but with the onions, raisins, and sweet spices adding the sugar was too much. I also agree with the reviewers who think it needs more spice. Lastly, I think it could use a bit more chicken for the amount of sauce created.

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this is a great meal to make on the weekend to serve during the week...while the rice is cooking you reheat it and dinner is on the table in under 30 minutes...very tasty with lots of complex flavors. I followed the recipe almost exactly...substituted flour for ground almonds and had no cardamom pods. I will definitely make this again!

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This recipe is good as is. But if you want to up a notch, here is my recommendation: pan toast cumin, coriander, clove, and cardamon. Let it cool, then grind it to a fine paste. Mariande chicken thighs with double of the garlic, ginger, salt, and Indian chili powder for at least one hour. Saute the chicken in ghee until is no longer pink. Remove hicken from pan and reserve. In the same pan, saute onions as per recipe. Add dry spices. Stir for 30 seconds, add ground almonds, stir another 30 seconds. Finally, add the yogurt, then proceed as per recipe. Taste the gravy, add sweet and hot indian chili paste (ketchup or tomato paste could work. Taste again and adjust to your liking. The acidity brings the flavor together in a new level. Adjust salt to taste. Remember, even though this recipe can be put together in 45 minutes or less, with indian cooking it takes time, so let it sit a bit or eat the day after.

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My husband and I love Indian food, but I've been hesitant to cook any because my husband is so particular. I tried this recipe, though I added extra spices (1.5x the amount listed, and it was absolutely wonderful! My husband was pleased.

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Made it over the weekend and paired it with Basmatti rice and it was very delicious. I did use chicken breast instead of chicken thigh.

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This recipe is absolutely, by far and hands-down, one of the best I've ever made. It might look intimidating with a rather lengthy ingredients list, but do not distress! It all comes together beautifully. I made the recipe as stated, the only exceptions were to omit the golden raisins (just not a fan of raisins in food, and I substituted fat free 1/2 and 1/2 instead of heavy cream, and still saw fantastic results - I can't imagine how the dish would have tasted any richer! I did need to thicken the sauce a bit at the end, so I made a slurry with about a 1/4 cup more 1/2 and 1/2 and 2 tsp cornstarch, which worked like a charm. My husband and I also like a bit of crisp on the skin of our chicken, so I toasted the chicken separately for a few minutes under a hot broiler prior to serving. This is real, honest-to-goodness, restaurant-quality Indian food - I can't believe I made it myself at home!

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This is a good introduction to Indian cuisine. It is not too seasoned or spicy. My family is used to highly seasoned food but thouroughly enjoyed this toned down version. It is very aromatic, creamy, and delicately flavored. Very nice with basmati rice. Nigella, this is a really nice dish and our family will enjoy it again soon.

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Nigella, you are absolutely amazing!! I just made this dish for dinner tonight and I have to say that this is by far one of the BEST chicken dishes my husband and I have ever tasted. All your recipes are so delicious and I am your BIGGEST FAN! Made your Caramel Bread Pudding for dessert and trust me, we are in total food heaven...!! xoxo

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Followed the recipe as stated. It turned out ok. I had to add more chillies for extra kick. My husband is not a fan of Indian food and this didn't do it for him. Overall, an average for me. Won't be making it anytime soon. I guess I'm not a fan of creamy sauces!