If left to the will of my laziness, I would make my go-to everyday chicken curry for AJ. Sometimes, my will power takes over that of my laziness’ and I go look up recipes in my books, on the internet and what not and make something a little more interesting like this. When I first read the name, it did not sound very appealing and I don’t know what made me choose this curry to make that day. Oh yes, I remember now. I had breast tenders with no bone and was looking for a recipe that called for boneless chicken and there are very few of them, so that is how I narrowed in on this one.
To add to that, I had all the other ingredients it called for as well. So the decision was made. I pulled out my pots and pans, chopping board, masala dabba (spice box) and got to cooking!
Makai Murgh Curry ~ Corn and Chicken Curry
To marinate
- Chicken Breast Tenders – 3
- Yogurt – 1/4 cup
- Cayenne / Red Chilli powder – 1 tsp
- Salt – to taste
- Ground Turmeric – 1/2 tsp
- Garam Masala powder – 1 tsp
Spices to dry roast and crush
- Cumin Seeds – 1 tsp
- Black peppercorns – 6
- Cloves – 2
- Green Cardamom – 1
- Coriander seeds – 1 tsp
Other Ingredients
- Canola or Rice Bran Oil – 1 tbsp
- Red Onion – 1, chopped
- Ginger Garlic Paste – 1 tsp
- Tomatoes – 2, pureed
- Corn kernels – 1 cup ( I used frozen), divided into two half cups
- Sweet peppers – 4, seeded and chopped
- More salt – if needed
- Cilantro – 1/4 cup, minced – to garnish
Instructions
- Marinate the chicken with the yogurt, salt and spices and keep aside for at least 1/2 hr.
- Dry roast the spices under “spices to roast and crush” over low-medium heat for a couple of minutes until the spices release their aroma and let it cool in a plate. Once cooled, crush coarsely with a mortar and pestle and keep aside.
- Grind the half cup corn in a food processor with a little water ( 1 tbsp. or so) to a paste and keep aside.
- Heat the oil in a heavy bottomed pan and saute the onions till golden brown. Add the ginger garlic paste and saute well.
- Now add the pureed tomatoes, ground corn, remaining half cup corn kernels and the spice mix and let it all cook on medium heat for a couple of minutes.
- Now add the chicken and peppers. Add more salt. Continue cooking on medium heat until the chicken is cooked through.
- Garnish with cilantro and serve!
Ingredients
- To marinate
- Chicken Breast Tenders - 3
- Yogurt - 1/4 cup
- Cayenne / Red Chilli powder - 1 tsp
- Salt - to taste
- Ground Turmeric - 1/2 tsp
- Garam Masala powder - 1 tsp
- Spices to dry roast and crush
- Cumin Seeds - 1 tsp
- Black peppercorns - 6
- Cloves - 2
- Green Cardamom - 1
- Coriander seeds - 1 tsp
- Other Ingredients
- Canola or Rice Bran Oil - 1 tbsp
- Red Onion - 1 chopped
- Ginger Garlic Paste - 1 tsp
- Tomatoes - 2 pureed
- Corn kernels - 1 cup I used frozen, divided into two half cups
- Sweet peppers - 4 seeded and chopped
- More salt - if needed
- Cilantro - 1/4 cup minced - to garnish
Instructions
- Marinate the chicken with the yogurt, salt and spices and keep aside for at least 1/2 hr.
- Dry roast the spices under "spices to roast and crush" over low-medium heat for a couple of minutes until the spices release their aroma and let it cool in a plate. Once cooled, crush coarsely with a mortar and pestle and keep aside.
- Grind the half cup corn in a food processor with a little water ( 1 tbsp. or so) to a paste and keep aside.
- Heat the oil in a heavy bottomed pan and saute the onions till golden brown. Add the ginger garlic paste and saute well.
- Now add the pureed tomatoes, ground corn, remaining half cup corn kernels and the spice mix and let it all cook on medium heat for a couple of minutes.
- Now add the chicken and peppers. Add more salt. Continue cooking on medium heat until the chicken is cooked through.
- Garnish with cilantro and serve!
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