Makai murgh is a delicious and variant chicken recipe with the combination of blanched corn kernels. It is not too spicy. Just give a try to a different variety than usual. It has a rich spice combination thus tastes yummy.
INGREDIENTS FOR PREPARATION
INGREDIENTS FOR PREPARATION
- Chicken(cut into cubes):500 g(boneless)
- Corn kernels(blanched): 1 cup
- Peppercorns: 7-8
- Cumin seeds: 1 tsp
- Coriander seeds: 1 tsp
- Cloves: 5
- Yogurt: 1/2 cup
- Chilly powder: 1 tsp
- Turmeric powder: 1/2 tsp
- Garlic: 5-6 cloves
- Ginger: 1 inch
- Tomatoes: 3
- Green capsicum: 2
- Coriander leaves: 2 tbs
- Salt: to taste
- Cut the chicken pieces into 1/2-1 inch pieces.
- Marinate the chicken pieces with yogurt, chilly powder , turmeric powder and salt and keep aside.
- Dry roast cumin seeds, peppercorns, coriander seeds and cloves, Cool and crush coarsely.
- Heat oil in a kadai, add finely chopped ginger and garlic, saute for 1-2 minutes.
- Add blanched corn kernels to it and stir well.
- Add half cup of water and allow it to boil.
- Now add crushed roasted masala and stir.
- Puree the tomatoes and add to the boiling mixture.
- Cook in simmer flame for 3-4 minutes and add chicken pieces to it.
- Mix well and cook in simmer flame till chicken is done.
- Cut the capsicums into 1/2 inch cubes and are added to the cooking mixture.
- Add salt and coriander leaves and cook for 1 more minute.
- Turnoff the flame .
