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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

Cuisine

Fusion

Course

Main Course-Chicken

Level Of Cooking

Medium

Ingredients

  • 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
  • Enugreek 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.

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