Makai Murgh Keema

Ingredients list for Makai Murgh Keema

• 1 cup Corn kernels boiled
• 2 cups Chicken mince
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 2 Medium onions chopped
• 2 Green chillies chopped
• 1 cup Yogurt
• 1 teaspoon Cumin powder
• 2 teaspoons Coriander powder
• to taste Salt
• 2 tablespoons Ginger-garlic paste
• 1/2 teaspoon Garam masala powder
• 1 tablespoon Dried fenugreek leaves (kasoori methi) Roasted and powdered dried
• to garnish Green capsicum cut into thin strips

Method

1. Heat oil in a deep pan, add cumin seeds and saute till they begin to change colour.
2. Add onions, mix and saute for 2 minutes. Add green chillies, mix and saute for 1 minute
3. Add chicken mince and ½ cup yogurt, mix well and cook for 2-3 minutes.
4. Add cumin powder, coriander powder, salt and corn kernels and mix well.
5. Add the remaining yogurt, ginger-garlic paste, garam masala powder and dried fenugreek leaves powder and mix well. Cover and cook on medium heat for 10-12 minutes or till the chicken mince is completely cooked.
6. Transfer into a serving bowl, garnish with some green capsicum strips and serve hot.
7. Serve hot.

Nutrition Info