Chicken with Corn

MAKKI KA SOHETA

Ingredients:
corn on the cob – 3
ghee – 100 gm
onions sliced – 150 gm
boneless chicken – 500 gm
cut into small pieces
curd – 100 gm
a handful of chopped coriander leaves, juice of 1 lime, 6 green chillies.

Grind together:
pomegranate seeds – 1 tbsp
piece of ginger – 2.5 cm
cloves of garlic – 10
dry red chillies, a small piece of turmeric – 6
whole garam masala – 1 tsp

Method:
Boil, cool and grate the corn kernels on the cobs. You may also use canned corns in that case, roughly chop.
Heat the ghee, add the onion and fry till brown. Add the ground paste and fry over a moderate heat till the oil separates.
Add the chicken pieces, curd and fry some more. Add hot water and cooked corn. Cover and cook till the chicken is done. Stir in between. The whole dish should thicken to the consistency of porridge.
Remove, sprinkle coriander leaves, lime juice and split green chillies.
Soheta can be prepared with bajra instead of corn. And mutton instead of chicken. In Rajasthan, a sour vegetable called ‘kachri’ is used. Since it’s not easily available all over India. I’ve taken the liberty to use pomegranate seeds.

Tagged as: bird, birds, Chicken, cooking, Corn, cuisine, food, hen, india, Indian, recipe, recipes, rooster, With