Teekha Murgh/Spicy Chicken

INGREDIENTS

• For the marinade:
• 500 grams chicken
• 0.25 cup curd (Optional: yogurt)
• 0.5 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• For the Teekha Murgh:
• 3 teaspoons cooking oil
• 1 onion (chopped)
• 0.5 teaspoon cumin powder
• 1 teaspoon fennel seeds
• 0.25 teaspoon nigella seeds
• 0.125 teaspoon fenugreek seeds
• 1 tablespoon ginger garlic paste
• 1 tomato (chopped)
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon salt
• 3 green chilies
• 6 curry leaves (roasted)
• 0.5 teaspoon garam masala powder
• 0.5 teaspoon black pepper powder
• 1 teaspoon Kashmiri red chili powder

DIRECTIONS

1. Combine your chicken with other marinating ingredients in a large bowl and leave it for at least 1 hour.
2. Heat the cooking oil in a pot. Then, saute chopped onion with the next 4 spices at medium-high heat until it becomes translucent.
3. Stir in the ginger garlic paste until you don’t notice any raw smell.
4. Add the marinated chicken and cook at high heat for 2-3 minutes.
5. Next goes the chopped tomatoes. Lower the heat to medium-high, and when the tomatoes soften, add the following 4 ingredients (from turmeric powder to curry leaves). Cover the pot and leave it at medium-low heat for 15 minutes.
6. Afterward, throw in the remaining spices and cook for 5 minutes at medium temperatures, covered.
7. Serve while it’s hot!