Monday, August 24, 2015

Chef Miraj-Ul-Haque style Teekha Murgh

This is the sort of dish that can set your mouth on fire, make your heart beat faster. The punchy flavours of curry leaves, ginger, garlic,pepper and chillies and all the ingredients that make a happy Indian dish.

Source: Foodiestan/

  1. 1kg chicken,cut into medium sized pieces 
  2. 75 ml mustard oil
  3. 1 tsp onion seeds/nigella seeds  (kalonjee)
  4. 1 tsp fennel seeds (saunf)
  5. 2 Tbsp garlic, chopped
  6. 200 gm onion, chopped
  7. 150 gm tomatoes, chopped
  8. 1 tsp ginger, chopped
  9. 2-3 green chillies
  10. 1 Tbsp tomato paste
  11. 1 Tbsp red chilli powder
  12. 1 tsp black pepper, crushed
  13. 1 tsp cumin powder, roasted
  14. Salt to taste
  15. 1 pinch black salt
  16. 20 gm fresh coriander
  17. 10 gm mint
  18. 2 Tbsp curry leaves 
  • 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 and keep aside.
  • Add the boneless chicken cubes, tomato paste and stir for a while till oil comes on top. 
  • Now add the dry spices one by one from ingredients No11-15*and mix well.
  • Cook on a low flame, with a lid on top for about 10 minutes or till tender.
  • Add the crushed curry leaves and mix well. 
  • Serve the dish garnished with fresh coriander and mint.
  • Serve hot with roti or pulkas.