Thursday, 13 November 2014

Teekha Murgh

Got this recipe from
We enjoyed this sharp fiery and flavoured chicken dish with paratha

4 tbsp mustard oil

1 tsp nigella seeds

1 tsp fennel seeds (saunf)

2 Tbsp garlic, chopped

3 large onion, chopped

3 tomatoes, chopped (make 1 Tbsp tomato paste from them)

1 tsp ginger, chopped

2-3 green chillies

2 Tbsp curry leaves(8-10)

1 kg chicken,(I used medium curry cut pieces)

1 Tbsp red chilli powder(I used Everest's Teekhalal)

1 tsp black pepper, crushed

1 tsp cumin powder, dry roasted

Salt to taste

1 pinch black salt

1 tbsp finely chopped fresh coriander

1 tsp finely chopped mint


Heat mustard oil. Add nigella 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 chicken pieces, 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 until the clear juice seperates from the chicken-please don't add water!

Add the crushed curry leaves and mix well. 

Serve the dish garnished with fresh coriander and mint. 

No comments:

Post a Comment