Makkai Murgh (corn Chicken)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 medium boneless chicken breasts, skinned and cut into 1/2 inch size pieces
• 1 cup corn kernel, blanched
• 1 teaspoon cumin seed
• 7 -8 black peppercorns
• 1 teaspoon coriander seed
• 5 cloves
• 1/2 cup yoghurt
• salt
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 1/2 tablespoons oil
• 5 -6 garlic cloves, chopped
• 1 inch piece gingerroot, chopped
• 3 medium tomatoes, pureed
• 2 medium red capsicums, seeded and cut into 1/2 inch cubes
• 2 tablespoons fresh coriander leaves, chopped

Recipe

• 1 roast cumin seeds, peppercorns, corriander seeds and cloves in a pan.
• 2 allow to cool completely and then crush them.
• 3 transfer chicken pieces to a bowl.
• 4 add salt, red chilli powder, turmeric powder and yoghurt. mix well.
• 5 heat oil in a wok.
• 6 add ginger and garlic.
• 7 saute for a few minutes until the raw smell is gone.
• 8 add blanched corn kernels and mix well.
• 9 stir in half cup of water and bring to a boil.
• 10 add the roasted crushed masala and mix well.
• 11 fold in tomato puree and simmer for 4 minutes.
• 12 add chicken pieces and mix thoroughly to combine.
• 13 simmer till the chicken is almost done.
• 14 add bell pepper cubes, salt and corriander leaves.
• 15 mix and cook for a minute.
• 16 serve hot.
• 17 enjoy!