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Chicken Mooley

Chicken Mooley
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Chicken Mooley Recipe, How To Make Chicken Mooley Recipe

How to makeChicken Mooley?How to cookChicken Mooley?Learn the recipeChicken Mooleyby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Chicken Mooley

(59 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
Chicken Mooley
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 04, 2016


Ingredients used in Chicken Mooley
• Red chilli powder (lal mirch) - 2 tablespoons.
• Coriander powder (dhania) - 11/2 tablespoons.
• Turmeric powder (haldi) - 1 teaspoons.
• Malt vinegar - 1 tablespoons.
• Fresh coconut milk - 120 ml.
• Onions chopped (medium) - 3-4 numbers.
• Bay leaves (tejpatta) - 1 grams.
• Cinnamon stick (daalchini) - 1 grams.
• Cloves (lavang) - 2 numbers.
• Black cardamom ( badi elachi) - 1-2 numbers.
• Green cardamom ( choti elachi) - 1-2 numbers.
• Garlic - 15 grams.
• Ginger - 10 grams.
• Cooking oil - 75 ml.
• Boneless chicken,2cm cubes - 750 grams.
• Fresh corainder leaves (taaza dhania) - 50 grams.
• Fresh green chillies seeded (hari mirch) - 8 numbers.
• Fresh curry leaves - 24 numbers.
• Dry fenugreek leaves (kasori methi) - 1 tablespoons.
Method:
Masala: Mix all ingredients (Ginger, Garlic, green cardamom, Black cardamom, Cloves, Cinnamon Stick, Bay leaves) and grind into a smooth paste. Also prepare Ginger-Garlic paste Heat oil in a kadhai, put half of fresh corainder chopped leaves add chopped onions, sauteacute; over low heat until they sweat and become limp, add garlic-ginger pastes, and turmeric powder, stir for 15-20 seconds. Then add coriander and red chilli powders, stir for 10 seconds, add Masala and Kasuri Methi stir agin for untill masala looses out oil, now add the chicken and salt. Increase to high heat, bhunno/stir-fry until the chicken is cooked, adding small quantities of water or chicken stock to prevent sticking and stir well for 5-6 minutes. Remove kadhai/wok from heat, stir in coconut milk, return kadhai to heat, bring just under a boil, ensuring that it does not come to a bubble (or the coconut milk will curdle), and reduce until the masala coats the chicken. Now add vinegar, stir and now add Kadi patta, fesh green chillies(make a slit in green chillies) stir for another 2min remove from flame add reaming fresh coriander leaves.





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