When you are trying to prepare something different but fail to find any mouth watering result then your problem solver is here. With some regular ingredients you can really prepare some magic dish.
Ingredients:
- Tomatoes (medium sized)- 2
- Yoghurt- 2 tbsp
- Chicken breasts (medium sized)- 4 (bone as well as skin removed)
- Coriander powder- 1 tbsp
- Ginger- 1 inch
- Salt- According to taste
- Corn kernels- 1 cup
- Oil- 2-3 tbsp
- Coriander leaves- ½ cup
- Chilli powder (red) - As much heat you can enjoy
- Garlic flakes- 5-6
- Capsicums (medium sized) - 2
- Turmeric powder- ½ tsp
- Garam masala powder- ½ tsp
Direction:
- Wash the chicken breasts well & chop into 1 cm pieces (square).
- Now clean the capsicums & chop into 1 cm pieces (square & remove the seeds)
- Remove the skin & finely dice the garlic as well as ginger.
- Use the blender to make the tomato puree.
- Mince the coriander leaves & wash well.
- Take 3-4 cup of salted water & boil the corn kernels in it (until it turns soft)
- Take it off from the oven & keep separately
- Take a non stick frying pan & heat oil over the medium temperature.
- Add the chopped garlic along with ginger.
- Stir a little bit & pour the tomato puree.
- Stir well & allow it to fry.
- Pour the coriander powder along with the red chilli powder & turmeric powder.
- Stir properly to mix all the ingredients well.
- Now pour the chicken pieces & allow it to stir fry for almost 5-7 minutes (don’t forget to stir frequently).
- Pour the yoghurt (made with skimmed milk), salt, capsicum & corn kernels (boiled).
- Stir well & then cover the top.
- Let the chicken pieces cook well with frequent stirring.
- Add the coriander leaves along with the garam masala powder & softly stir a little bit.
- Serve hot your mouth watering murg makkai
Tags: chicken, chicken with corn, indian non veg preparation, murg makkai, non veg dish
