Methi Chicken
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
Chicken with bone: 25 oz/700 gm
Fresh methi (fenugreek) leaves: a bunch
Fenugreek seeds: 1 tsp
Dry red chile: 4-5
Onion (thinly sliced): 1.5 cup
Garlic paste: 1 tbsp
Ginger paste: 1 tbsp
Tomato: 1 small
Yogurt: 3/4 cup
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Turmeric powder: 1/2 tsp
Kashmiri red chili powder: 1/2 tsp
Green chiles (chopped): 3-4 (optional)
Garam masala powder: 1 tsp
Salt to taste
Sugar to taste
Oil to cook
Instructions:
Separate the fenugreek leaves from the stems. Do not add the stems, it will make the dish bitter. Wash the leaves well and keep it on a colander to drain out the water.
Wash and clean the chicken, keep aside. In a large heavy bottom pan, add oil. When the oil is hot add the fenugreek seeds(methi dana), cook till the seeds start to change the color. Reduce heat and carefully take out the seeds and discard. You can keep the seeds, but if you bite one of them while eating that will be quite a bitter experience, and I mean it literally. So better discard the seeds after infusing the flavor into the oil.
Add dry red chiles in the oil, cook for few seconds, add sliced onions, cook till nicely brown. Add garlic paste and ginger paste, mix well and cook for 2-3 min over medium heat. Add chopped tomato. Sprinkle salt and cook till tomatoes are done.
Add turmeric powder, cumin powder, coriander powder, kashmiri red chili powder, mix well. Cover and cook for 3-4 min.
Add yogurt, beat the yogurt with little water and sugar before adding. Cook over low heat for 5 min, add chicken, salt and fenugreek leaves. Add chopped green chiles, if using. Cover and cook over low-medium heat till the chicken is done. Keep stirring in between. The chicken will release enough water to cook, but if needed add hot water. This dish will have a thick gravy, so do not add much water. Check seasoning and adjust accordingly. Sprinkle garam masala powder, let rest for 10 min, serve hot with pulao or roti.
From colorandspices.com