As advertised, this dish did not take long to prepare - it took me about 30 minutes to assemble the ingrediants, and another 40 minutes to cook. It would've taken even less time if I hadn't kept stopping what I was doing to drink more beer and stand under the ceiling fan in my living room. Summer has finally reached New England.

The chicken smelled good from the time I put it, with the sauce, in the pan. It continued to smell heavenly, until I really was ready to start biting the table. The smell was nothing, though, compared to the taste.

This has to be one of the best Indian-ish recipes I've tried. The chicken was moist and tender, and the combination of spices was subtle enough not to be overpowering, but still incredibly flavorful. No one flavor stood out, but blended together perfectly. Even better, ana liked it just as much as I did, so this will certainly be a regular meal for us. I served it with basmati rice, a baby spinach salad, and beer.

I rate this recipe a pomegranate: something a little exotic and slightly time-consuming, and that I'll eat again and again and again.