4 stars (on a 5 star scale)
A pretty good, quite mild chicken dish. The sauce was fairly liquidy, despite simmering uncovered for twenty minutes at the last stage in the recipe, instead of the suggested five. However, I didn't mind the thinness of the sauce.
Preparing the recipe is quite straightforward, though chopping two onions, six tomatoes, six cloves of garlic, and a cube of ginger takes quite a while. It's great to have people help.
Some notes on the ingredients:
- I used 2.5 pounds of boneless, skinless chicken, including 1.7 pounds of breast fillet and 0.8 pounds of thighs. The recipe actually called for three pounds of skinless chicken parts; it wasn't clear whether these should be boneless or not. I figured 2.5 pounds was close enough that it wouldn't matter much either way.
- I accidentally used chili powder instead of cayenne powder. Oops! The recipe called for one eighth to one half of a teaspoon of this spice; I used one-quarter of a teaspoon. These facts may have to do with the mildness I mentioned earlier.
- I used a packaged garam masala mix, not Jaffrey's recipe.