Murg Makkai

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Published under: Chicken

Murg Makkai
Chicken – 150 gms, boneless, cubed
Sweet Corn Kernels – 1/4 cup, boiled
Capsicum – 1, small, cut into small squares
Ginger Garlic Paste – 1 tblsp
Tomato Puree – 1/4 cup
Red Chilli Powder – 1/4 tsp
Turmeric Powder – 1/8 tsp
Coriander Powder – 1/2 tblsp
Yogurt – 1/8 cup
Garam Masala Powder – 1/8 tsp
Coriander Leaves – 1/8 cup, chopped
Salt as per taste

1. Heat a tsp of oil in a pan over moderate flame.
2. Add the ginger garlic paste and stir.
3. Add the tomato puree and stir-fry for 3 to 4 minutes.
4. Add red chilli powder, turmeric powder and coriander powder.
5. Mix well and add the chicken pieces.
6. Stir-fry for 3 minutes, stirring all the time.
7. Now add the yogurt, boiled corn and capsicum.
8. Add salt and mix well.
9. Reduce flame and cover the pan with a lid.
10. Cook till the gravy is a little thick and chicken is completely cooked.
11. Add garam masala powder and garnish with coriander leaves.
12. Mix well.
13. Serve hot.

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