Teekha Murgh

Teekha Murgh

Ingredients:

• Oil 3 tbsp
• Onion seeds 1 tsp
• Fennel seeds 1 tsp
• Chopped garlic 2 tbsp
• Chopped onions 2
• Chopped tomatoes 3
• Chopped ginger 1 tsp
• Green chillies 2-3
• Curry leaves 2 Tbsp
• Boneless chicken 1 kg
• Tomato paste 1 tbsp
• Red chilli powder 1 Tbsp
• Crushed black pepper 1 tsp
• Roasted cumin powder 1 tsp
• Salt to taste
• Black salt a pinch
• Coriander leaves a few
• Mint leaves a few

Method:

• Heat oil and add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Sauté for a while then 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.