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Sparks, United States
Member since Jan 2008
"This was a first for me, and will be making it again! I also used fenugreek leaves, and cut up my chicken thighs. Thought the sauce was a little thin, so just let it reduce with the lid off for another 5 minutes. I would suggest to anyone who hasn't cooked a lot of Indian food like myself, to have everything prepped ahead. Although my unprepare"
"Very tasty. I used green lentils, because it's what I had on hand. I was worried that the onion was a huge amount compared to everything else in the recipe. In the end it was fabulous, and gave me confidence to try more Indian inspired recipes."
"Talk about easy! Delicious, with just the right amount of tang. Draining the cucumber and tomato makes a huge difference."
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