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)
Ingredients:
- 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.
Method:
- 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.
- 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.
No comments yet.