Teekha Murgh

This is one chicken recipe that is definitely going to tickle your taste buds! It is hot and spicy and named aptly as 'Teekha Murgh'! (Teekha in Hindi/Urdu means spicy and hot). It will really warm you up on a cold and wintry November night! .......Try it out now, winter is here!!

Preparation time - 10 minutes

Cooking time - 40 minutes

Ingredients :

Chickem - 500 gm, cut into medium sized pieces

Onions - 100 gm,  finely chopped

Tomato - 75 gm,  finely chopped

Garlic - 1 tsp, chopped

Ginger - 1/2 tsp, finely chopped

Green chilli - 1, (you can add two green chillies if you want it fiery hot!)

Onion seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Red chilli powder - 1 tsp

Pepper powder - 1/2 tsp

Cumin powder - 1/2 tsp roasted

Black salt - 1/4 tsp

Tomato paste - 1 tsp

Mustard oil - 30 ml

Curry leaves - 2 sprigs

Coriander leaves - 5 tbsp

Mint leaves - 2 tbsp

Salt - to taste

Method :

1. Heat 10 ml of oil in a pan, put in the curry leaves and fry them till firm and crush them. Remove them from oil and keep aside. In the same oil add the chicken and the tomato paste and stir fry till the chicken pieces are well-coated and brown. Keep aside.

2. Heat 20 ml of oil in a flat bottomed pan, put in the fennel and onion seeds. Stir till you get the aroma of the spices. Add the chopped garlic and saute till light brown.

3. Now, add the onions and saute till they turn brown. Add tomatoes and slit green chilli and saute till the tomatoes are soft.

4. Now add the red chilli, cumin and  pepper powders and mix well. Stir for 4-5 minutes. Add the chicken pieces and mix well till the pieces are coated with the masala.

5. Cover and cook the chicken in its own juices for 15 minutes. Stir occasionally. Add the crushed curry leaves and cook for 4-5 minutes. Put off the fire and transfer to a serving dish. Garnish with chopped coriander and mint leaves.

6. Serve hot with rotis or naan.