Makkai Murgh (Corn Chicken) Recipe

Name: Makkai Murgh (Corn Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup yoghurt; salt; 1 teaspoon red chili powder; ½ teaspoon turmeric powder; 1 ½ 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

Servings: persons

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
½ cup yoghurt
salt
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 ½ 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

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.
5
Mix well.
6
Heat oil in a wok.
7
Add ginger and garlic.
8
Saute for a few minutes until the raw smell is gone.
9
Add blanched corn kernels and mix well.
10
Stir in half cup of water and bring to a boil.
11
Add the roasted crushed masala and mix well.
12
Fold in tomato puree and simmer for 4 minutes.
13
Add chicken pieces and mix thoroughly to combine.
14
Simmer till the chicken is almost done.
15
Add bell pepper cubes, salt and corriander leaves.
16
Mix and cook for a minute.
17
Serve hot.
18
Enjoy!

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Makkai Murgh (Corn Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Makkai Murgh (Corn Chicken)

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