Makkai Murgh Corn Chicken
Discover the rich and flavorful world of Indian cuisine with Makkai Murgh Corn Chicken, a hearty dish that combines tender chicken pieces and sweet corn kernels in a luscious spiced curry. Featuring a medley of aromatic ingredients like garlic, ginger, green chilies, and warm Indian spices, this recipe is further enriched with tangy tomato puree and creamy yogurt for a perfectly balanced gravy. The sweetness of the corn complements the robust flavors of the spices, creating a unique fusion of textures and tastes. Ready in under an hour, this dish is perfect for weeknight dinners or festive gatherings. Pair it with steamed basmati rice, naan, or roti for a wholesome and satisfying meal that will quickly become a family favorite.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 200 grams Sweet corn kernels (fresh, frozen, or canned)
- 2 medium Onion (finely chopped)
- 2 medium Tomato (pureed)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 pieces Green chilies (slit lengthwise)
- 100 grams Yogurt (whisked)
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 3 tablespoons Cooking oil
- 1 cup Water
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
- 1 teaspoon Salt
Instructions
Heat the cooking oil in a large skillet or deep pan over medium heat.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and green chilies, sautéing for an additional 2 minutes until fragrant.
Add the chicken pieces to the pan and cook until they are lightly browned on all sides, about 5 minutes.
Mix in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes to toast the spices.
Stir in the tomato puree and cook for 5-7 minutes, until the oil begins to separate from the mixture.
Lower the heat and add the whisked yogurt, stirring continuously to avoid curdling. Cook for 2-3 minutes.
Add the sweet corn kernels and pour in the water. Stir well, cover the pan, and let the curry simmer on low heat for 20-25 minutes, stirring occasionally.
Once the chicken is cooked through and the gravy has thickened to your preference, sprinkle garam masala and stir to combine.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 31.1 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2736 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
