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.