Credits: indianfoodforever
img credits: punjabifoodrecipesdishes.blogspot
Video credits: youtube
Ingredients:
4 medium sized chicken breasts (skinless & boneless)
2 tblsp yogurt
1/2 tsp garam masala powder
3 medium tomatoes
2 medium sized capsicums
1/2 tsp turmeric powder
5 - 6 garlic flakes
1 1/2 tblsp oil
1 tsp red chilli powder
1/2 cup coriander leaves
1 inch ginger
salt to taste
1 cup corn kernels
1 tblsp coriander powder
Method:
Clean, wash and cut chicken breasts into
one centimeter sized square pieces.
Wash capsicums, halve, de-seed and cut
into one centimeter squares.
Take off and finely cut ginger and
garlic.
Wash and puree tomatoes in a blender.
Wash and cut coriander leaves.
Boil corn kernels in three to four cup
of salted water till soft.
Remove and keep aside.
Heat up oil in a non-stick pan, stir-fry
cut ginger and garlic briefly.
Mix in pureed tomato and stir fry on
medium high flame heat, stirring frequently.
Stir in red chilli powder, turmeric
powder and coriander powder.
Mix well.
Mix in chicken pieces and stir fry on
medium heat up for five to six minutes, stirring regularly.
Mix in skimmed milk yogurt, cooked corn
kernels, capsicum and salt.
Mix well, lower heat, cover and continue
to stir fry till masala is a little thick and chicken pieces are completely
cooked.
Mix in garam masala powder and cut
coriander leaves, mix gently and serve hot.
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