Makai Murg Recipe

Makai Murg Recipe

Ingredients needed:

Chicken breasts: 2
Corn Carnels: 1 cup, blanched
Tomato: 2 medium, pureed
Capsicum: 1 big, cut into bite sized pieces
Ginger-garlic paste: 1 tbs
Curd: 1/2 cup
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp
Salt: to taste
Oil: 1 tbs

Whole spices to be grounded coarsely:

Coriander (1tsp), cumin (1tsp), black pepper (8-10), cloves (3-4), chana daal (1tsp) and dry red chilli (1-2).

Makai Murg

How to:

First, cut the chicken breasts into small bite sized pieces. Now marinade the pieces with curd, half of the ginger-garlic paste, turmeric powder, red chilli powder and salt. Set aside in fridge for half an hour.
Meanwhile puree the tomatoes in blender.
Heat oil in a Kadhai, now add rest of the ginger-garlic paste and sauté for a minute. After the raw smell goes off add the tomato puree and sauté for about 2 minutes.
Now add the grounded masala powder and fry until the oil leaves the side of the kadhai. Sprinkle dash of water if the masala starts burning.
Add the corns in masala mix and cook for a while.
Now, add the chicken with the marinade into the masala and cook in high flame till the chicken becomes tender but well cooked. Keep stirring in between so that the masala does not stick to the kadhai.
Add the capsicum pieces this time and give a quick stir. Cook for another 2 minutes or so; check the salt; dry the gravy as per your wish.
Serve with paranthe, rice preparation or even with the plain chapati!