Best 4 Chicken Modiga Recipes

Indulge in the delectable flavors of Chicken Modiga, a traditional dish from Karnataka, India. This dish is a delightful symphony of succulent chicken, roasted coconut, and a melange of aromatic spices. The chicken is marinated in a flavorful blend of yogurt, garlic, ginger, and a variety of spices, then roasted to perfection, resulting in tender and juicy meat. The roasted coconut adds a unique nutty flavor and a crispy texture to the dish. Chicken Modiga is commonly served with steamed rice or flatbreads like chapatis or parathas, making it a complete and satisfying meal. This article offers a collection of Chicken Modiga recipes, each with its own unique twist on this classic dish. From the traditional method to variations that incorporate different ingredients and cooking techniques, these recipes cater to a wide range of culinary preferences. Whether you're a seasoned cook or a novice in the kitchen, you're sure to find a recipe that suits your taste and skill level. So, embark on a culinary journey and discover the irresistible charm of Chicken Modiga, a dish that embodies the rich culinary heritage of Karnataka.

Let's cook with our recipes!

CHICKEN MODIGA

Chicken Modiga image

Make and share this Chicken Modiga recipe from Food.com.

Provided by Jazz Lover

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup butter, divided
2 tablespoons flour
4 -6 chicken breasts
1 cup Italian seasoned breadcrumbs
1 1/2 cups chicken stock
2 tablespoons chopped prosciutto
1/2 lemon, juice of
1/2 cup dry white wine
2 cups shredded provolone cheese

Steps:

Dredge chicken in bread crumbs.
Brush 1/4 cup melted butter on chicken to moisten bread crumbs.
Broil or grill about 6-8 minutes per side or until fully cooked.
Set aside.
Mash 1/2 cup butter with flour to make a creamy mixture.
Set aside.
Bring chicken stock to a boil in large pan.
Add reserved butter-flour mixture to stock.
Bring to a boil again, stirring until mixture thickens.
Reduce heat to simmer.
Add ham, lemon juice and wine.
Let simmer about 5 minutes.
Place chicken pieces in sauce in shallow casserole dish.
Top chicken with cheese.
Place in preheated 350 degree oven just until cheese melts, about 3-4 minutes.
Transfer to plates with ham spooned over chicken with sauce on top.

Nutrition Facts : Calories 973.6, Fat 68.3, SaturatedFat 37.7, Cholesterol 232.8, Sodium 1572.7, Carbohydrate 29.4, Fiber 1.6, Sugar 4, Protein 54.4

TRADITIONAL STEAK MODIGA

Traditional Steak Modiga image

This is an absolute favorite. This is served at a local restaurant. I usually double the sauce so we can dip our french bread into it. It is just as good with chicken as the steak. We will often make half chicken and half steak. I would also suggest using a good quality chicken stock. My personal opinion is you really do need to use provel cheese. I have tried substituting and wasn't as happy with the results. Hope you enjoy.

Provided by Annas Mom

Categories Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup fine dry Italian seasoned breadcrumbs
4 (10 -12 ounce) beef strip steaks
2 tablespoons butter
1 1/2 teaspoons minced fresh garlic
4 ounces sliced mushrooms
2 tablespoons all-purpose flour
1 cup chicken stock
2 tablespoons chablis or 2 tablespoons other white wine
1 tablespoon lemon juice
1 teaspoon lemon juice
1/8 teaspoon salt (to taste)
1/8 teaspoon white pepper (to taste)
4 -6 ounces provolone cheese, at room temperature

Steps:

Press bread crumbs firmly onto steaks; grill or broil to preferred degree of doneness.
While steaks are cooking, place a saucepan over medium-low heat; add butter. As soon as butter melts, add garlic; cook just until it becomes fragrant, about 90 seconds.
Add mushrooms; cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.
Gradually stir in chicken stock, wine and lemon juice; add salt and pepper to taste. Bring to a low boil and cook until thickened, 2 to 3 minutes. Remove sauce from heat; set aside and keep warm. (Makes about 1-2/3 cups).
Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.

Nutrition Facts : Calories 962.4, Fat 59.8, SaturatedFat 26.9, Cholesterol 266.6, Sodium 1135.2, Carbohydrate 28, Fiber 1.9, Sugar 3.6, Protein 72.9

LORUSSO'S - TENDERLOIN MUDEGA (STEAK MODIGA)

Lorusso's - Tenderloin Mudega (Steak Modiga) image

My husband and I often go to "the hill" in St. Louis. It is an Italian neighborhood featuring some of the best restaurants and little Italian grocers. For our anniversary we went to LoRusso's Cucina and my DH order Tenderloin Mudega. He LOVED his meal and said it was the best thing he'd ever eaten. To my surprise they posted their recipe online. The cheese used at the restaurant is "provel" but I think that is only found in St. Louis. You can substitute any white, mild cheese you'd like. Here it is for all of us to make at home. I can't wait to surprise him with this one!!!

Provided by Mary_K

Categories Steak

Time 8h30m

Yield 4 1/2 cup, 4 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 lbs tenderloin, medallions
1 1/2 tablespoons olive oil
1 tablespoon sherry wine
2 teaspoons A.1. Original Sauce
1 tablespoon Italian seasoned breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon minced garlic
fresh ground pepper
1 cup Italian seasoned breadcrumbs
1 1/2 cups strong chicken broth
1/2 cup white wine
2 tablespoons butter
1 lemon, juice of
1 pinch white pepper
1 teaspoon cornstarch
2 teaspoons cold water
splash cream
1 tablespoon chopped fresh garlic
1 cup sliced mushrooms
3 ounces prosciutto
3 ounces shredded provolone cheese

Steps:

Add the first 8 ingredients to a freezer bag and allow to marinate -- overnight if possible.
To make the sauce: combine chicken broth, white wine, butter, lemon juice and white pepper and heat to a simmer.
Combine cornstarch and cold water and wisk into the sauce.
Add a splash of cream, milk or 1/2 and 1/2 to richen it.
Dredge the marinated meat in Italian breadcrumbs and cook on a very hot grill or pan to your desired doneness.
Pour the sauce over the medalians.
Top with fresh garlic, mushrooms, diced prosciutto, and shedded cheese.

CHICKEN MODIGA RECIPE - (4/5)

Chicken Modiga Recipe - (4/5) image

Provided by á-38518

Number Of Ingredients 9

Ingredients

4 boneless/skinless chicken breasts
Italian bread crumbs
3/4 cup butter
3 Tbsp flour
1 1/2 cup chicken stock
3/4 cup sliced mushrooms
juice of 1/2 lemon
1/2 cup dry white or blush wine
8 oz shredded provolone cheese

Steps:

Cut each chicken breast into 3 strips Wet with water and dredge in the bread crumbs Bake at 350 for 20-30 mins or until done, set aside Melt butter in large skillet Mix flour in melted butter Add chicken stock and stir until thickened Add wine, lemon juice and mushrooms. Simmer for 5 minutes Lay ckn breast pieces in ckn stock mixture Cover with provolone cheese and cover pan Serve over wild rice

Tips:

Use high-quality chicken: Opt for free-range or organic chicken for a tastier and more ethical option.
Choose the right spices: The combination of garlic, ginger, turmeric, and chili powder is a classic for a reason. Experiment with different spice blends to create your own unique flavor profile.
Don't overcook the chicken: Chicken Modiga is best when the chicken is cooked through but still tender and juicy. Overcooking will dry out the meat and make it tough.
Serve with rice or roti: Chicken Modiga is a versatile dish that can be served with a variety of sides. Rice is a classic choice, but roti, naan, or even quinoa would also work well.

Conclusion:

Chicken Modiga is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful spice blend and tender chicken, it is sure to be a hit with your family and friends. So next time you're looking for a quick and easy weeknight meal, give Chicken Modiga a try.