Name: Teekha Murgh recipe by Priyanjali Joardar at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Chicken pieces 500 g; Curd for marination; Nigella seeds 1/2 teaspoon; Fennel seeds 1/2 teaspoon; Onion, 1 medium, chopped; Tomato 1 medium; Ginger paste 1 teaspoon; Garlic paste 1 tablespoon; Green chilies 3-4; Black pepper powder 1 teaspoon; Cumin powder 1/2 teaspoon; Red chilly powder 1 teaspoon; Kashmiri red chilly powder 1 teaspoon; Turmeric powder 1/2 teaspoon; Dry roasted curry leaves

ABOUT Teekha Murgh RECIPE

A fiery chicken recipe made with green chilies, red chilly powder and black pepper with dry roasted curry leaves acting as the cherry on the top. Serves a delicious side dish to chapati, naan or kulcha.

Ingredients Serving: 2

Chicken pieces 500 g
Curd for marination
Nigella seeds 1/2 teaspoon
Fennel seeds 1/2 teaspoon
Onion, 1 medium, chopped
Tomato 1 medium
Ginger paste 1 teaspoon
Garlic paste 1 tablespoon
Green chilies 3-4
Black pepper powder 1 teaspoon
Cumin powder 1/2 teaspoon
Red chilly powder 1 teaspoon
Kashmiri red chilly powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Dry roasted curry leaves

Instructions

Marinate the chicken with curd, salt, and turmeric powder for at least 1 hour.
To a kadhai add mustard oil, temper with Nigella seeds and fennel seeds.
Add onions, once it turns translucent add ginger and garlic paste. Saute for few minutes.
Add tomato and chilly paste, cumin powder, salt, pepper.
Add the chicken and mix everything well.
Cover and simmer till the chicken is cooked.
Keep checking and stirring in between.
Add water as per your desired consistency.
The chicken will take approximately 20-25 minutes to cook.
Crush the curry leaves with hand and spread it over the chicken gravy, in the end, give it a mix. Cover and keep it for 10-15 minutes for the flavors to blend well before serving.

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