"Made it for Valentine's Day, and my fiance and I couldn't get enough of this! I cut the ingredients in half to serve two and followed it to the letter, apart from using a little less of butter. Yes, the onions took far long to caramelize but it was sooo worth it! I am sticking to this recipe for my future french onion soups! ""

"Good, good, good!! Made a few changes... serrano peppers just doesn't cut it for me or my boyfriend, so substituted it for 4 thai peppers. Nice and spicy! Am trying to eat healthy - rather as healthy as possible - so did away with the cream. No substitute, nothing. The yogurt from the marinade was good enough! Now, since I am a tad lazy, I actuall""

"I am Indian and i love my spices. The recipe was so simple (no turmeric, coriander or cumin powder called for), I was a bit skeptical. But had to try it since the reviews were great and I desperately wanted masala chicken oven-baked. I used two chicken thighs+legs with skin, instead of a whole chicken, since I was making dinner for two. So I used about 1/4 of the other ingredients used for the chicken. I also rubbed a bit of red chilli powder on the skin before I left it to marinate. The baking time was perfect (an hour). The skin was crisp and brown and the meat was juicy and flavourful! Now here's a trick which I am sure many follow - before you marinate the chicken, cut several deep slits under the skin, into the meat, so that the marinade seeps right into the chicken. This ensures EVERY SINGLE BITE has a subtle burst of flavour! Thanks, Aida! This is definitely a keeper!"

"I am Indian and i love my spices. The recipe was so simple (no turmeric, coriander or cumin powder called for), I was a bit skeptical. But had to try it since the reviews were great and I desperately wanted masala chicken oven-baked. I used two chicken thighs+legs with skin, instead of a whole chicken, since I was making dinner for two. So I used about 1/4 of the other ingredients used for the chicken. I also rubbed a bit of red chilli powder on the skin before I left it to marinate. The baking time was perfect (an hour. The skin was crisp and brown and the meat was juicy and flavourful! Now here's a trick which I am sure many follow - before you marinate the chicken, cut several deep slits under the skin, into the meat, so that the marinade seeps right into the chicken. This ensures EVERY SINGLE BITE has a subtle burst of flavour! Thanks, Aida! This is definitely a keeper!"

"I am Indian and i love my spices. The recipe was so simple (no turmeric, coriander or cumin powder called for), I was a bit skeptical but had to try it since the reviews were great and I desperately wanted masala chicken over-baked. I used two chicken thighs+legs with skin, instead of a whole chicken, since I was making dinner for two. So I used about 1/4 of the other ingredients used for the chicken. I also rubbed a bit of red chilli powder on the skin before I left it to marinate. The baking time was perfect (an hour. The skin was crisp and brown and the meat was juicy and flavourful! Now here's a trick which I am sure many follow - before you marinate the chicken, cut several deep slits under the skin, into the meat, so that the marinade seeps right into the chicken. This ensures EVERY SINGLE BITE has a subtle burst of flavour! Thanks, Aida! This is definitely a keeper!"

"I am Indian and i love my spices. The recipe was so simple (no turmeric, coriander or cumin powder called for), I was a bit skeptical but had to try it since the reviews were great and I desperately wanted masala chicken over-baked. I used two chicken thighs+legs with skin, instead of a whole chicken, since I was making dinner for two. So I used about 1/4 of the other ingredients used for the chicken. I also rubbed a bit of red chilli powder on the skin before I left it to marinate. The baking time was perfect (an hour). The skin was crisp and brown and the meat was juicy and flavourful! Now here's a trick which I am sure many follow - before you marinate the chicken, cut several deep slits under the skin, into the meat, so that the marinade seeps right into the chicken. This ensures EVERY SINGLE BITE has a subtle burst of flavour! Thanks, Aida! This is definitely a keeper!"