Chiken Teekha Murgh

Teekha Murgh

Ingredients

• 75 ml mustard oil
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• 1 tsp onion seeds (kalonjee)
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• 1 tsp fennel seeds (saunf)
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• 2 Tbsp garlic, chopped
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• 200 gm onion, chopped
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• 150 gm tomatoes, chopped
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• 1 tsp ginger, chopped
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• 2-3 green chillies
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• 2 Tbsp curry leaves
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• 1 kg chicken leg cubes, boneless
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• 1 Tbsp tomato paste
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• 1 Tbsp red chilli powder
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• 1 tsp black pepper, crushed
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• 1 tsp cumin powder, roasted
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• Salt to taste
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• 1 pinch black salt
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• 20 gm fresh coriander
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• 10 gm mint

Method

• Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.

• Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish. 

• Meanwhile, fry curry leaves and crush them. 

• Add the boneless chicken cubes, tomato paste and stir for a while. 

• Add the other dry spices and mix well.

• Cook on a low flame, with a lid on top for about 10 minutes. 

• Add the crushed curry leaves and mix well. 

• Serve the dish garnished with fresh coriander and mint. 

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Soirce food.ndtv.com