Murgh Makkai

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.