Makki Ka Soheta

The soheta is a spicy combination of corn and chicken. It also can be prepared with bajra (millet) instead of corn. In Rajasthan, a sour vegetable called 'kachri' is used. Since it is not available all over India, so here we have used pomegranate seeds instead of Kachri.

Serves 4

Ingredients:

Corn on the cob - 3
Ghee - 100gm
Onions - 150gm
Sliced boneless chicken cut into small pieces - 500gm
Curd - 100gm
A handful of chopped coriander leaves
Juice of 1 lime
Green Chillies - 6nos

For Grinding :

Pomegranate seeds - 1tbsp
Ginger - 2.5 "
Garlic cloves - 10 nos
Dry red chillies - 6nos
Turmeric - a small piece

Method of Preparation:

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 sauté over a moderate heat till oil separates. Add the chicken pieces, curd and sauté for 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.