Posted By : Joanna D'souza
The Moile
is a traditional recipe, mostly made by the East Indian Community of
Mumbai, Thane, Vasai and the Raigad District. Actually, Duck is the
preferred meat for Moilee, but since it is difficult to get in today’s
time, chicken has turned out to be the next best choice. Duck moilee is
usually served at an East Indian Wedding or Christmas or Easter. I
learned this recipe many many years ago from my Late husband, Anthony
Dsouza. He was good at making this dish, besides some other dishes too.
He was very particular about the quality of the East Indian Bottle
masala that was used in making this particular dish. This is one of the
tasty Indian chicken curry gravy recipes. You can try this chicken curry
recipe for dinner.
Today, I will show to you how to prepare the Traditional East Indian – Chicken Moilee.
In this recipe, I prefer to use chicken instead of duck, So please note the ingredients.
Ingredients required for the Moilee gravy
4 Onions fine sliced.
2 green chillies cut thin lengthwise.
1 tablespoon ginger cut into thin julienne.
2 tablespoon Garlic cut into thin julienne.
2 tablespoon East Indian Bottle Masala.
2 tablespoon Cashewnut paste(optional), but I add It.
½ lemon juice.
3 to 4 green cardamom.
4 cloves.
2 Bay leaves.
1 Inch stick Cinnamon.
3 Tablespoon oil.
Method Of Preparation :
On a medium heat, place a heavy bottom vessel.
Add 3 tablespoon of oil.
Add the Green Cardamom, Cloves, Cinnamon and Bay Leafs.
Saute
for about 1 minute until the flavor erupts. Then add the Onions and fry
them until light golden brown. Then add the green chilies and fry them
until soft for a couple of seconds.
Now add the Garlic & Ginger Julienne – saute and fry until it softens and the oil separates.
Add
the cashewnut paste and then fry for few seconds. Then add the Bottle
Masala and fry well for a couple of seconds, constantly stirring,
inorder to make sure that the masala does not stick to the bottom or
burn.
Add ½ cup of water if you have to, inorder to keep the flavor and color of the masala intact.
Lastly add the fried chicken and mix well so as to evenly spread out the masala to all corners of the chicken.
Add
just 1 to 2 cups of water, not more, as it is important to keep the
Moilee in medium thick consistency. At this point check out the salt and
add additional salt if need be, as per your requirement.
Comments
Post a Comment