How to make Makai Murgh Keema - Corn and chicken mince cooked with onions and masalas.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Corn (मकई), Chicken Mince (चिकन कीमा)

Cuisine : Indian

Course : Main Course Chicken

Makai Murgh Keema Recipe Card

Makai Murgh Keema
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course Chicken recipes like Kolhapuri Sukka Chicken, Chandi Kaliyan, Barbecued Chicken, Chicken Biryani.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Makai Murgh Keema Recipe

  • Corn Boiled 1 cup

  • Chicken Mince 2 cups

  • Onions 1 medium

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies Chopped 2

  • Yogurt 1 cup

  • Cumin powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Salt to taste

  • Ginger-garlic paste 2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Fenugreek leaves (kasoori methi) Roasted and powdered dried 1 tablespoon

Method

Step 1

Chop onions roughly.

Step 2

Heat oil in a pan, add cumin seeds and saute till they begin to change colour. Add onions and saute till lightly coloured.

Step 3

Add green chillies and saute. Add chicken mince and ½ cup yogurt and mix, mashing lightly.

Step 4

Add cumin powder, coriander powder, salt and boiled corn and mix well.

Step 5

Add ½ cup yogurt and ginger-garlic paste and mix. Add garam masala powder and powdered dried fenugreek leaves and mix well.

Step 6

Cover and cook on low heat for 10-15 minutes, stirring in between a couple of times.

Step 7

Serve hot.