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Makai Murgh Keema

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Corn and chicken mince cooked with onions and masalas.

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

Preparation Time : 11-15 minutes

Cooking time : 31-40 minutes

Servings : 4

Makai Murgh Keema

Main Ingredients

Corn, Chicken mince




Main Course-Chicken

Level Of Cooking



  • Corn Boiled
    1 cup
  • Chicken mince
    2 cups
  • Onions
    1 medium
  • Oil
    2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Green chillies Chopped
  • 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
  • Enugreek leaves (kasoori methi) Roasted and powdered dried
    1 tablespoon


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.

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