• Teekha Murgh
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INGREDIENTS


Teekha Murgh

Servings - 2 - 3

INGREDIENTS
Dry red chili - 4
Black peppercorns - 1 teaspoon
Coriander seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Chicken - 600 grams
Curd - 100 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Blended spices - 2 tablespoons
Tomato - 200 grams
Green chili - 1 teaspoon
Curry leaves - 8 - 10
Oil - 30 milliliters
Nigella seeds - 1 teaspoon
Onions - 150 grams
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Green chili - 3
Black salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Water - 200 milliliters
Garam masala - 1 teaspoon
Coriander - for garnishing

PREPARATION


1. Take a pan, add 4 dry red chili, 1 teaspoon black peppercorns, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fenugreek seeds, 1 teaspoon fennel seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder.
4. In a mixing bowl, add 600 grams chicken, 100 grams curd, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons blended spices and mix it well.
5. Marinate for 2 - 3 hours.
6. In a blender, add 200 grams tomato, 1 teaspoon green chili and blend it into a puree.
7. Take a pan, add 8 - 10 curry leaves and dry roast for 3 - 5 minutes or until it turns golden brown in color.
8. Remove it from heat and keep aside.
9. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon nigella seeds and stir well.
10. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1 tablespoon ginger, 1 tablespoon garlic and mix it well.
12. Then, add the blended puree and mix it again.
13. Cook for 3 - 5 minutes on medium heat.
14. Add 1/2 teaspoons alt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.
15. Now, add the marinated chicken and mix it well.
16. Cover it with lid and cook for about 5 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Add 3 green chili, 1/2 teaspoon black salt, 1/2 teaspoon black pepper, 200 milliliters water and mix it well.
19. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
20. Open the lid and give it a nice stir.
21. Add 1 teaspoon garam masala, roasted curry leaves and mix it well.
22. Cook for another 3 - 5 minutes on medium heat.
23. Remove it from heat.
24. Garnish with coriander.
25. Serve hot.