Followed the recipe, making 44 x 30-gram (pre-baked weight) cookies. Baked for 11 min. Unless you prefer the tops to be rounded, I found I needed to flatten them a little as soon as they came out of the oven. The finished cookies were about 2-1/4 in diam.

I used a 4.5 x 8.25 in. loaf pan and left it in for an extra 10 minutes, but I don't think I really needed to. It was fully baked through, and I got a nice oven spring and bloom too. Will try only 5 extra min. the next time.

Delicious! I added some peanuts as a garnish before serving over some Basmati rice... just because!

Made it as per the recipe, except that I used 3 oz of sucralose instead of 6 oz of regular sugar. It was delicious and had a cake-light texture. The spices really come through but were not overwhelming. Will be making it again!

Excellent. I didn't have cayenne sauce, so I substituted 10 drops of Tobasco. Made this for sweet and sour pork, adding some onions, and green and red peppers.

Sorry, I really did not like the smell or taste of this sauce. I won't be making this again.

Great recipe. Before going into the oven, I added a couple of spoonfuls of canned diced tomatoes over each chicken breast, added slices of an oven-roasted bell pepper, sprinkled some dried basil and oregano over everything, then topped it all with Parmesan cheese (didn't have Asiago on hand). Served it over pasta.

Nice recipe, but , as another reviewer suggested, I chose to oven-roast them instead of deep-frying them. I simply tossed the bite-sized potatoes in a bowl with some olive oil, then tossed in the other ingredients, then pan-roasted them in the oven at 400 F for 40 minutes. I did not include the cilantro, only because it's not a taste my wife and I particularly like.

Made this for the first time and it was great. But, next time I'll double up on the spices and herbs for more flavor.

Easy to put together and tasty. The only reason I didn't give it 5 stars is that I would have perhaps baked it for another 5-10 min. in the oven. The total 45 min wasn't quite enough in my oven; the meat was still a little pink inside. I used 4 thighs and halved the amounts of the other ingredients. I will make again.

Delicious, as are most butter chicken recipes. I used six bone-in thighs (2 lbs), browned them on both sides as is, then added them to the sauce to finish cooking. I also added some snow peas during the last few minutes for colour, and served with Basmati rice and naan bread.