Makkai Murgh (Corn Chicken)

SERVES 4

Ingredients

* 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
* 1/2 cup yogurt
* salt
* 1 teaspoon red chili powder
* 1/2 teaspoon turmeric powder
* 1 1/2 tablespoons oil
* 5-6 garlic cloves, chopped
* 1 inch piece ginger root, chopped
* 3 medium tomatoes, pureed
* 2 medium red capsicums, seeded and cut into 1/2 inch cubes
* 2 tablespoons fresh coriander leaves, chopped

Directions
1. Roast cumin seeds, peppercorns, coriander 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 yogurt. Mix well.
5. Heat oil in a wok.
6. Add ginger and garlic.
7. Saute for a few minutes until the raw smell is gone.
8. Add blanched corn kernels and mix well.
9. Stir in half cup of water and bring to a boil.
10. Add the roasted crushed masala and mix well.
11. Fold in tomato puree and simmer for 4 minutes.
12. Add chicken pieces and mix thoroughly to combine.
13. Simmer till the chicken is almost done.
14. Add bell pepper cubes, salt and coriander leaves.
15. Mix and cook for a minute.
16. Serve hot.
17. Enjoy!