I used breasts for this, which worked well, though I do think that a combination of breasts and thighs might be nice. I found the directions to be a little confusing (e.g. "paste of minced onion and garlic" and cook the chiken until it is "a la dente"), but it worked out okay in the end. I made a coarse puree of the garlic, onion and yogurt in my food processor, added a little salt and marinated my chicken in that. I didn't find that I needed the extra 1/2 cup water called for in step 11, the onion/garlic puree was watery enough. I would really appreciate it if all the ingredients called for in the recipe (1/2 cup water to cook the chicken, fresh tomatoes, cilantro or parsley to garnish) were specified in the ingredient list. The flavor to this was really nice, I was surprised at how much flavor the cardamom pods, cinnamon stick and cloves leant. I did add about 1/4 tsp turmeric for a little color, but I think this would be lovely without it too, as it is very white (especially with chicken breasts) and would be nicely black and white with the pepper in it. The pepper was really nice- I love how spicy it can make this without adding any chile peppers. I think fresh ground is absolutely necessary. I did use ghee instead of oil, but otherwise stuck to the recipe pretty much. This is Indian-ish, but not quite full-fledged Indian flavor... I guess it is, like you said, "fusion". A nice dish, though and something I would certainly recommend.
With more than a thousand hits on this recipe it sure qualifies for the best rating...besides it was really the easiest and great tasting chicken ...good work Mini