This chicken works best if you marinate the chicken thighs overnight in the yogurt and and spices, so if possible plan ahead. I think the recipe is easy to follow, but my chicken thighs were rather meaty, so I had to simmer it for longer than the directions indicated — about 20 minutes more. I was very generous with the ginger and added some extra sweet curry to my chicken to boost the flavor. I used several campari tomatoes as they looked best at the market. Every great meal starts with the best and freshest ingredients. The chicken is tender and beautifully fragrant and a portion of basmati rice is a wonderful way to absorb the flavorful and colorful sauce that transports you to India, at least while you are dining!
Click here for the recipe from the New York Times.
Maroscooking 