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A hearty and rustic Rajasthani curry where tender chicken pieces are simmered with sweet corn kernels in a spicy, tangy yogurt-based gravy. This unique and flavorful dish brings the authentic taste of royal Rajasthan to your table, perfect for a special meal.
For 4 servings
Marinate the Chicken
Prepare the Gravy Base (Masala)
Cook the Chicken
A hearty and rustic Rajasthani curry where tender chicken pieces are simmered with sweet corn kernels in a spicy, tangy yogurt-based gravy. This unique and flavorful dish brings the authentic taste of royal Rajasthan to your table, perfect for a special meal.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 386.21 calories per serving with 27.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Finish and Serve
Replace the chicken with 250g of paneer cubes or 2 cups of mixed vegetables like potatoes, carrots, and peas. Add the paneer in the last 5 minutes of cooking to keep it soft.
For a richer, milder curry, stir in 2-3 tablespoons of fresh cream or cashew paste at the end of the cooking process, just before adding the garam masala.
For a more pungent and traditional flavor profile, you can prepare this dish using mustard oil instead of ghee. Heat the mustard oil until it's smoking lightly before adding the spices.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The use of spices like turmeric (containing curcumin) and ginger provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Sweet corn is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
One serving of Murgh Makki ka Soweta contains approximately 420 calories, primarily from the chicken and ghee. This is an estimate and can vary based on the exact ingredients and cut of chicken used.
Yes, it can be part of a healthy diet. It's a good source of protein from chicken and fiber from corn. The spices like turmeric offer anti-inflammatory benefits. To make it healthier, you can reduce the amount of ghee and use lean chicken breast.
Absolutely. You can use boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces. Note that boneless chicken cooks faster, so you may need to reduce the simmering time in step 4 to about 10-12 minutes to prevent it from becoming dry.
To reduce the spice level, you can decrease the amount of red chili powder to your preference and use milder green chilies or omit them entirely. The base flavors of the curry will still be delicious.
This curry pairs beautifully with traditional Rajasthani breads like Makki ki Roti (corn flatbread) or Bajra Roti (pearl millet flatbread). It also goes well with simple phulkas, naan, or steamed basmati rice.
This recipe goes great with these complete meals
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