MURG MAKKAI RECIPE

Ingredients:

   

4 medium sized chicken breasts (skinless & boneless)

2 tblsp yogurt

1/2 tsp garam masala powder


3 medium tomatoes

2 medium sized capsicums

1/2 tsp turmeric powder

5 - 6 garlic flakes

1 1/2 tblsp oil

1 tsp red chilli powder

1/2 cup coriander leaves

1 inch ginger

salt to taste

1 cup corn kernels

1 tblsp coriander powder


How to make murg makkai :

    * Clean, wash and cut chicken breasts into one centimeter sized square pieces.
    * Wash capsicums, halve, de-seed and cut into one centimeter squares.
    * Take off and finely cut ginger and garlic.
    * Wash and puree tomatoes in a blender.
    * Wash and cut coriander leaves.
    * Boil corn kernels in three to four cup of salted water till soft.
    * Remove and keep aside.
    * Heat up oil in a non-stick pan, stir-fry cut ginger and garlic briefly.
    * Mix in pureed tomato and stir fry on medium high flame heat, stirring frequently.
    * Stir in red chilli powder, turmeric powder and coriander powder.
    * Mix well.
    * Mix in chicken pieces and stir fry on medium heat up for five to six minutes, stirring regularly.
    * Mix in skimmed milk 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 cut coriander leaves, mix gently and serve hot.