Friday, December 4, 2015

Teekha Murgh

Ingredients for 4 servings

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


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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