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Makai Murgh (मकई मुर्गी)

makai murgh

Makai Murgh (मकई मुर्गी) It has the goodness of plant and animal protein , it is a combination of taste of soft chicken and soft sweetness of corn in contrast , texture , flavor in every bite. This recipe is prepared during ramadan festive season.

Regional Dish:  North India

Cuisine Style: North India | Cooking Time 35 mins | Take it with puri | Type Curry| Shelf Life : 1  day| Quantity : 4 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (350Kcal), Carbohydrates (30g), Protein (16g), Fat (12g)


  • Boneless chicken ½ kg
  • Onion chopped 1 cup
  • Oil ½ cup
  • Whole Black pepper 1 tsp.
  • Whole red chilies 6
  • Coriander leaves 3 tbsp.
  • Turmeric ½ tsp.
  • Coconut milk 3 tbsp.
  • Curry leaves 15
  • Mustard seeds 1 tsp.
  • Ginger garlic paste 1 tbsp.
  • Sweet corn 1 cup
  • Desiccated coconut 1 tbsp.


  1. Heat 2 tbsp. oil and fry onion, red chilies, black pepper and desiccated coconut for 2 minutes, put mixture in a blender with coconut milk and turmeric, blend till smooth, in another pan add ½ cup oil, add curry leaves, ginger garlic paste and chicken cubes, fry well add blended mixture, cover and cook for 15 minutes till chicken tender.
  2. To tamper : Heat 2 tbsp. ghee fry mustard seeds with ½ cup of chopped onion till light golden add this to the chicken mixture with sweet corn, serve hot with puri.

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