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Murgh Makai

fast.cook's picture
  Boneless chicken 300 Gram, cut into 1" pieces
  Capsicum 1 Medium, cut into 1" squares
  Ginger 1 Tablespoon, finely chopped
  Garlic 1 Tablespoon, finely chopped
  Pureed tomatoes 1 1⁄2 Medium
  Red chili powder 1⁄2 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Coriander powder 1 Tablespoon
  Yogurt 1⁄4 Cup (4 tbs)
  Corn kernels 1⁄2 Cup (8 tbs) (Frozen/ Boiled)
  Salt To Taste
  Garam masala powder 1⁄4 Teaspoon
  Chopped coriander 1⁄4 Cup (4 tbs)

Clean, wash and cut chicken into 1" pieces.
Heat oil in a non stick pan, add ginger and garlic.
Stir for a few seconds.
Add pureed tomatoes and stir fry on medium high flame heat, stirring frequently for 7-8 minutes or till dry.
Add red chilli powder, turmeric powder and coriander powder.
Mix well.
Add chicken pieces and stir fry on medium heat for 5-6 minutes, stirring continuously.
Add yogurt, cooked corn kernels, capsicum and salt.
Mix well, lower heat, cover and continue to stir fry till masala is a little thick and chicken pieces are completely cooked.
Mix in garam masala powder and coriander leaves, mix gently and serve hot.

Recipe Summary

Main Dish

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Murgh Makai Recipe