Chicken Dopiaza

Source: http://indugetscooking.blogspot.in/2013/09/chicken-dopiaza.html
PointsPlus: 6 servings @ 9 points each (Includes 1 cup basmati rice)
Drew Rating: 4.5/5
Sara Rating: 4.5/5

Modifications: Fresh methi (fenugreek) instead of dried, Boneless skinless chicken breasts instead of bone-in

Notes: Let me just start out by saying I loved this dish. This type of dish is really everything I love about Indian cuisine. It's sweet, salty, spicy, and rich. It took a little work to make but I prepped everything in advance which made the cooking go smoothly. Our local groceries didn't carry methi (fenugreek) so I was referred to a local Indian grocery called Rice 'n Spices. Unfortunately they didn't have it dried either, only the seed, but they did have it fresh so for a $1 I bought a bunch. I think it worked out as well, if not better, than the dried but I had to use a lot more, about 1/2 a cup. The only thing I would change in this recipe is that instead of using chicken breasts, which turned out a little dry, I would get thighs. Another problem I had is in the recipe it calls for you to grind the gravy into a paste. I ran it through a food mill which really turned it into a broth when I probably should have just used a blender or food processor. It turned out a little more liquidy than the picture shows, but it was fine as it all gets absorbed by the basmati rice I made with it. I recommend this dish to anyone who likes Indian food and even if you don't, give it a try. It might just be a gateway dish to a whole new cuisine!

Sara’s Comments: It was good, just the right amount of spice. As I finished the bowl, the spice was just hitting my comfortable max.