About this recipe: This is a traditional Mughlai dish from India. It gets its name from the succulence of the meat after prolonged marinating before barbecuing. Traditionally, chicken, beef or lamb is used, but prawns or scallops work well too.
This stuff is amazing...I've tried it several times with chicken, beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogourt for the cream and it was still quite good. - 15 Nov 2001 (Review from Allrecipes US | Canada)
This is worth the time and effort that goes into making it. Very complex flavor and not as spicy hot as it may sound. Yum! - 14 Apr 2002 (Review from Allrecipes US | Canada)
Yummy! Very different flavor and very good. I did not try either of the sauces and it was wonderful by itself. Highly recommended! - 08 Feb 2003 (Review from Allrecipes US | Canada)