Makkai Murgh (Corn Chicken) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is the famous chef Sanjeev Kapoor's recipe. Ingredients:
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 |
Directions:
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!
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