Teekha Murgh (Spicy Chicken)
Description:
This fiery chicken recipe is a perfect choice for spice lovers! Made with green chilies, red chilies, and black pepper, this spicy gravy is enhanced with dry roasted curry leaves, creating a dish that’s both hot and flavorful. Teekha Murgh makes a great side for chapati, naan, or kulcha and is ideal for weekend lunches, dinners, or potluck parties. If you enjoy bold, spicy dishes, this recipe is for you!
Cuisine: Indian
Course: Dinner
Diet: High Protein, Non-Vegetarian
Ingredients:
- 500 grams Chicken, cut into pieces
- Curd (Dahi / Yogurt), as required for marination
- 1/2 teaspoon Kalonji (Onion Nigella Seeds)
- 1/2 teaspoon Fennel seeds (Saunf)
- 1 Onion, chopped
- 1 Tomato
- 1 teaspoon Ginger paste
- 1 tablespoon Garlic paste
- 3 Green Chillies
- 1 teaspoon Black pepper powder
- 1/2 teaspoon Cumin powder (Jeera)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Curry leaves (few), dry roasted
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Instructions:
- Marinate the Chicken: Start by marinating the chicken with curd, salt, and turmeric powder. Let it sit for at least 1 hour to absorb the flavors.
- Prepare the Spice Mix: In a heavy-bottomed pan, heat mustard oil. Once hot, add the nigella seeds and fennel seeds, allowing them to release their flavors for about 10 seconds.
- Add the chopped onion and sauté until it turns translucent. Then add the ginger and garlic paste, sautéing for a few more minutes until aromatic.
- Grind the Tomato and Chillies: While the onion mixture is cooking, grind the tomato and green chilies into a paste.
- Cook the Chicken: After 2 minutes, add the tomato-chili paste to the pan, followed by cumin powder, salt, and black pepper powder. Stir well and add the marinated chicken pieces. Mix everything thoroughly and cover the pan. Let the chicken cook for 20-25 minutes, checking and stirring occasionally. Add water to achieve your desired gravy consistency.
- Finish the Dish: Once the chicken is cooked, crush the dry-roasted curry leaves with your hands and sprinkle them over the chicken gravy. Mix well and cover the pan for 10-15 minutes to allow the flavors to meld.
- Serving Suggestions: Serve the Teekha Murgh hot with garlic naan and boondi raita for a delightful meal. You can also pair it with Pakki Mutton Biryani to complete the feast.
Enjoy this mouthwatering, spicy chicken that’s sure to satisfy your taste for heat!
