Makkai Murgh (Corn Chicken)

• 4 medium boneless chicken breasts, skinned and cut into 1/2 inch size pieces
• 1 cup corn kernel, blanched
• 1 teaspoon cumin seed
• 7 -8 black peppercorns
• 1 teaspoon coriander seed
• 5 cloves
• 12 cup yoghurt
• salt
• 1 teaspoon red chili powder
• 12 teaspoon turmeric powder
• 1 12 tablespoons oil
• 5 -6 garlic cloves, chopped
• 1 inch piece gingerroot, chopped
• 3 medium tomatoes, pureed
• 2 medium red capsicums, seeded and cut into 1/2 inch cubes
• 2 tablespoons fresh coriander leaves, chopped

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

chicken breasts, corn kernel, cumin, coriander seed, cloves, yoghurt, salt, red chili powder, turmeric, oil, garlic, gingerroot, tomatoes, red capsicums, fresh coriander leaves

Taken from www.food.com/recipe/makkai-murgh-corn-chicken-209860 (may not work)