Teekha Murgh Recipe
A fiery chicken recipe made with green chillies, red chillies and black pepper, with dry roasted curry leaves acting as the cherry on the top. If you love hot and spicy gravy then this recipe is for you. Serves a delicious side dish to chapati, naan or kulcha. Make this for your weekend lunch or dinner or pack it for your pot luck parties.
Ingredients
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500 grams Chicken
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cut into pieces
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Curd (Dahi / Yogurt)
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as required for marination
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1/2 teaspoon Kalonji (Onion Nigella Seeds)
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1/2 teaspoon Fennel seeds (Saunf)
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1 Onion
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chopped
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1 Tomato
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1 teaspoon Ginger
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paste
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1 tablespoon Garlic
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paste
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3 Green Chillies
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1 teaspoon Black pepper powder
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1/2 teaspoon Cumin powder (Jeera)
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1 teaspoon Red Chilli powder
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1 teaspoon Kashmiri Red Chilli Powder
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1/2 teaspoon Turmeric powder (Haldi)
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Curry leaves
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Dry roasted (few)
Instructions
Step 1
To begin making the Teekha Murgh Recipe recipe, marinate the chicken with curd, salt and turmeric powder for at least 1 hour
Step 2
Keep it aside
Step 3
Add mustard oil in a heavy bottomed pan, add Nigella seeds and fennel seeds
Step 4
After 10 seconds add onions
Step 5
Once it turns translucent add ginger and garlic paste
Step 6
Saute for few minutes
Step 7
Meanwhile grind tomato and chilli into a paste
Step 8
After about 2 minutes, add the paste followed by cumin powder, salt and black pepper powder
Step 9
Mix and add the chicken
Step 10
Mix everything well, cover and simmer till the chicken is cooked
Step 11
Keep checking and stirring in between
Step 12
Add water as per your desired consistency
Step 13
Chicken will take approximately 20-25 minutes to cook
Step 14
Crush the curry leaves with hand and spread it over the chicken gravy in the end, give it a mix
Step 15
Cover and keep it for 10-15 minutes for the flavors to blend well before serving
Step 16
Serve Teekha Murgh along with Garlic Naan and Boondi Raita for a weekend meal
Step 17
You can also serve Pakki Mutton Biryani on the side to complete the meal