Teekha Murg

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INGREDIENTS

75 ml mustard oil

1 tsp onion seeds (kalonjee)

1 tsp fennel seeds (saunf)

2 tbsp garlic, chopped

200 gm onion, chopped

150 gm tomatoes, chopped

1 tsp ginger, chopped

2-3 green chillies

2 tbsp curry leaves

1 kg chicken leg cubes, boneless

1 tbsp tomato paste

1 tbsp red chilli powder

1 tsp black pepper, crushed

1 tsp cumin powder, roasted

Salt to taste

1 pinch black salt

20 gm fresh coriander

10 gm mint

INSTRUCTIONS:

• Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.
• 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.

Source: food.ndtv.com

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