Teekha Murgh
Ingredients:
Oil 3 tbsp
Onion seeds 1 tsp
Fennel seeds 1 tsp
Chopped garlic 2 tbsp
Chopped onions 2
Chopped tomatoes 3
Chopped ginger 1 tsp
Green chillies 2-3
Curry leaves 2 Tbsp
Boneless chicken 1 kg
Tomato paste 1 tbsp
Red chilli powder 1 Tbsp
Crushed black pepper 1 tsp
Roasted cumin powder 1 tsp
Salt to taste
Black salt a pinch
Coriander leaves a few
Mint leaves a few
Method:
Heat oil and add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Sauté for a while then 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 boneless chicken cubes, 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. Add the crushed curry leaves and mix well. Serve the dish garnished with fresh coriander and mint