"The original recipe came from one of the first tandoori restaurants in Delhi. Tandoori chicken pieces were added to tomato-cream sauce and served with naan." - From: The New Indian Slow Cooker

"First I opted for using curry powder to season the marinade rather than measuring out a bunch of individual spices." - From: the American Institute for Cancer Research

"I first ate a version of this dish at Ajanta, a delightfully casual restaurant in Berkeley, California..." - From: AICR

"Adjust the amount of crushed red pepper to meet your desired level of heat." - From: Spice Islands

Here, the rice is cooked separately and added at the end of the cooking time in order to preserve its texture." From: The Gourmet Slow Cooker