Murgh Makai (Chicken with Corn)

Murgh Makai (Chicken with Corn)

Ingredients:

• 4 medium sized chicken breasts (skinless & boneless)
• 1 cup corn kernels
• 2 medium sized capsicums
  (washed and cut in diced)
• 3 medium tomatoes
  (washed)
• 4 tablespoon  yogurt
• 1 teaspoon garlic
  paste
• 1 teaspoon ginger
  paste 
• 1 teaspoon turmeric powder
• 1 teaspoon red chili
  powder
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 cup of fresh, chopped coriander leaves
• 1/2 cup of mustard
  oil
• 1 teaspoon sugar
• Salt to taste

Preparation:

1. Clean, wash and cut chicken breasts into one centimeter sized square pieces.
2. Make tomato puree with washed tomatoes in a blender.
3. Boil corn kernels with 3-4 cups of salted water till soft.
4. Drain the the water and keep aside the boiled corns.
5. Heat oil in a non-stick pan, sauté ginger-garlic paste and fry it.
6. Add pureed tomato and stir fry on medium flame, stirring frequently.
7. Add red chili powder, turmeric powder and coriander powder and mix well.
8. Add chicken pieces and stir fry on medium heat for 5-6 min, stirring continuously.
9. Mix yogurt, pre-boiled corn kernels, capsicum, sugar and salt to taste.
10. Mix well in a low flame, cover and continue to stir fry till masala becomes a little thick and chicken
    pieces are completely cooked.
11. Add garam masala powder and chopped coriander leaves, mix gently.
12. Serve hot with Plain
    rice.