Chicken Modiga Recipe
Make Chicken Modiga Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Spice paste (Modiga masala)
Cooking & Tempering
Method
Marinade & Chicken
- 1
Prep and marinate
Trim any excess fat from the chicken thighs and cut into 1.5–2 inch pieces. In a bowl combine plain yogurt, ginger-garlic paste, turmeric, red chili powder, salt, and lemon juice. Add the chicken pieces, toss to coat thoroughly, cover and refrigerate for at least 30 minutes (preferably 2 hours).
Spice paste (Modiga masala)
- 2
- 3
Sauté onions & tomatoes
In a medium skillet, heat 1 tablespoon oil over medium heat. Add the roughly chopped onions and sauté until translucent and starting to brown at the edges, about 6–8 minutes. Add the chopped tomato and cook until it softens and oil separates slightly, about 5 minutes. Remove from heat and let cool slightly.
- 4
Blend the masala
In a blender combine the sautéed onion-tomato mixture, toasted chilies, toasted coriander and cumin, black peppercorns, coconut, roasted peanuts, tamarind paste, 1/4 cup water and 1/2 tsp salt. Blend to a smooth, slightly coarse paste, adding up to the remaining 1/4 cup water if needed to reach a thick sauce consistency. Taste and adjust salt or tamarind for brightness.
Cooking & Tempering
- 5
Temper and build flavors
In a heavy-bottomed pan or skillet, heat the remaining 2 tablespoons oil over medium heat. Add mustard seeds and let them splutter (about 30 seconds). Add curry leaves, sliced garlic and slit green chilies. Sauté until garlic is golden and fragrant, about 1–2 minutes. Be careful not to burn the garlic.
- 6
Brown marinated chicken
Increase heat to medium-high. Add the marinated chicken pieces (with any excess yogurt) to the pan and spread in a single layer. Sear for 3–4 minutes without moving to get some color, then turn pieces and brown the other side for another 2–3 minutes. The chicken will not be fully cooked at this stage.
- 7
Simmer with masala
Reduce heat to medium. Pour the prepared Modiga masala over the browned chicken, stirring to coat pieces thoroughly. Add 1/2 cup water to loosen the sauce and bring to a gentle simmer. Cover partially and cook for 10–12 minutes, stirring once halfway, until chicken is cooked through (internal temperature 165°F / 74°C) and sauce has thickened.
- 8
Finish and garnish
Uncover, increase heat briefly to reduce excess liquid if needed, and cook 1–2 more minutes until sauce reaches your desired consistency. Stir in freshly ground black pepper and chopped coriander leaves. Taste and adjust salt or tamarind if needed.