Makkai Murgh Corn Chicken Recipes

MAKHANI MURGH (BUTTER CHICKEN)

Steps:

• Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
• Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
• Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

MAKKAI MURGH (CORN CHICKEN)

Steps:

• Roast cumin seeds, peppercorns, corriander seeds and cloves in a pan.
• Allow to cool completely and then crush them.
• Transfer chicken pieces to a bowl.
• Add salt, red chilli powder, turmeric powder and yoghurt. Mix well.
• Heat oil in a wok.
• Add ginger and garlic.
• Saute for a few minutes until the raw smell is gone.
• Add blanched corn kernels and mix well.
• Stir in half cup of water and bring to a boil.
• Add the roasted crushed masala and mix well.
• Fold in tomato puree and simmer for 4 minutes.
• Add chicken pieces and mix thoroughly to combine.
• Simmer till the chicken is almost done.
• Add bell pepper cubes, salt and corriander leaves.
• Mix and cook for a minute.
• Serve hot.
• Enjoy!