Ingredients:
Chicken 1/2 Kg
Onion 2 (Chopped)
Tomato 4 (Chopped)
Mint 2 tbsp
Green Coriander 2 tbsp
Green Chilli 5
Ginger Garlic Paste 1 tbsp
National Red Chilli Powder 1 tbsp
Black Salt 1/4 tsp
Kalwanji (Nigella Sativa) 1 tsp
National Cumin Powder 1 tsp
National Black Pepper 1 tsp (Crushed)
Fennel Seeds 1 tsp
Curry Leaves 1 tsp
National Salt 1 tsp
Coriander Seeds 1 tbsp (Crushed)
Oil 1/4 Cup
Direction:
Step 1: Take a pot/karahi add oil and add Curry Leaves and stir it and slightly fry it and then add Kalwanji, Fennel Seeds and stir it and slightly fry it. After that add onion and stir it and slightly fry them and then add chicken and stir/fry it on medium flame until it become into white color and then add Ginger Garlic Paste and stir it and then add Tomato and stir it well and then add Salt, Red Chilli Powder, Cumin Powder and stir it well and cover with lid and cook for 15 minutes on medium flame.
Step 2: After that remove the lid and add Green Chillies (with a cut) and add Coriander Seeds, Black Pepper, Black Salt and stir it well and add 1/2 cup water and stir it well and cover with lid and cook for 10 minutes on medium flame.
Step 3: After that remove the lid and stir it well and add Green Coriander, Mint and stir it well and turn off the flame. Your Teekha Murgh is Ready. Enjoy it.
