One of the most popular East-Indian recipes is the moilee made with either chicken or duck. A chicken moilee is made with bottle masala, julienne ginger, garlic, and fried potatoes and takes less than 30 minutes to cook.
Traditionally, moile was a must-have dish for an East Indian wedding or festive celebration. In fact, it used to take center stage on the dinner table alongside the roast pigling, vindaloo, sorpotel, fugias, and varias.
These days duck is not easily available or affordable so the chicken moile is always the most commonly made moile even on special occasions even at East Indian weddings.
Ingredients and substitutes
- Chicken - Today, I have used boneless chicken thighs and legs but to make it authentic the whole chicken (with bones, no skin) cut into 8 to 10 pieces is used. Bones adds a nice flavor to the curry so it is highly recommended.
- Veggies - in this recipe the onions, ginger, and garlic must be sliced julienne style (thin and long) not diced or minced. It is very characteristic of this dish.
- Bottle masala - if you substitute bottle masala it will not be a moile. It will be just a chicken curry. So, unfortunately, there is no substitute for it in moile.
- Vinegar - I use apple cider but any vinegar works. A toddy vinegar is perfect.
- Potatoes - to make it authentic deep-fried potatoes are added to the moile. I do not deep fry the potatoes but rather a pan-fry them in a little oil.
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- Saute Pan
- Cutting Board
- Kitchen Knife
- 2 lb (1 kg) Chicken Or duck
- 2 tablespoon Oil
- 2 tablespoon Ghee or oil
- 1 tablespoon Sugar
- 1 cup Onions chopped round circles
- 3 inch Ginger fresh
- 10 Garlic cloves
- 4 Green chillies slit in the middle
- 2 tbsp Bottle masala
- 12 tbsp Vinegar
- ½ teaspoon Garam masala
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 med (500 g) Potato Cut into thick round slices
- 1 lt Cooking oil for deep frying
- Marinate chicken - Clean, cut, and pat dry the chicken pieces. Season with salt and pepper - let marinate for 15 to 30 minutes up to a few hours in the fridge.Pro tip - you can use a whole chicken cut into 8 to 10 pieces or just all chicken thighs and legs.
- Potatoes - Deep fry the potato slices in oil until tender. Remove on absorbent paper. Set aside - keep warm Pro tip - to make it healthier I like to precook the sliced potatoes in the microwave for 4 minutes then shallow fry them in a frying pan with a few tablespoons of oil so they get the color.
- In a heavy-bottomed pan, add the 1 tablespoon oil and 1 tablespoon ghee. Sear the chicken pieces on each side for 2 to 3 minutes each. Pro tip - do not make haste to turn the chicken often especially if it is stuck to the pan and wait until all the water released has been absorbed so you have a nice color.
- Add the sugar and continue to cook as the sugar caramelizes and adds color to the chicken. About 5 minutes more. Pro tip - keep the heat to medium so the sugar does not burn but not so low that it does not caramelize.
- Remove the chicken and set aside (keep warm). To the same pan, add the remaining oil, ghee and saute the onions until golden brown
- Then add the ginger, garlic, and green chilies. Saute a minute more. Add the bottle masala, garam masala, and vinegar. Saute on low heat for 2 minutes. Pro tip - If necessary add a few tablespoons of water to prevent the spices from burning.
- Return the chicken back to the pan and add 1 cup of water. Season with salt and pepper.
- Cover and cook on medium heat for 20 minutes or the chicken is cooked through. Taste and adjust seasoning for salt, pepper, and vinegar.
- When done add the fried potatoes and combine well. Serve over steamed rice, handbreads or chapati.
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