Makkai Murgh (Corn Chicken)
Gently simmered chicken, corn kernel and yoghurt, warmed with cumin and black peppercorns, a South Asian dish.
1 hr 15 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 45 min · 75 min total
- medium
- 1
Roast cumin seeds, peppercorns, corriander seeds and cloves in a pan. Allow to cool completely and then crush them.
- 2
Transfer chicken pieces to a bowl. Add salt, red chilli powder, turmeric powder and yoghurt. Mix well.
- 3
Heat oil in a wok. Add ginger and garlic. Saute for a few minutes until the raw smell is gone.
- 4
Add blanched corn kernels and mix well. Stir in half cup of water and bring to a boil. Add the roasted crushed masala and mix well.
- 5
Fold in tomato puree and simmer for 4 minutes. Add chicken pieces and mix thoroughly to combine.
- 6
Simmer till the chicken is almost done. Add bell pepper cubes, salt and corriander leaves. Mix and cook for a minute. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
