Teekha Murgh

Teekha Murgh

Tender chicken spiked with masalas, cooked with tomato paste and garnished with mint and coriander.


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