Teekha Murgh Recipe (Hot Chicken Recipe)
Teekha Murgh, a fiery and flavorful chicken dish from India, is a delight for those who love a spicy kick in their meals. With a delicate blend of aromatic spices and a tangy marination, this dish promises to bring an explosion of taste in every bite. The combination of chicken, yogurt, and a range of spices like cumin, black pepper, and Kashmiri red chili powder makes this recipe both aromatic and mouthwatering. This hot chicken recipe is perfect for a cozy dinner or a special occasion. Paired with naan or rice, it’s a treat for spice lovers.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into pieces) | 500 grams |
| Curd (Dahi / Yogurt) | As required for marination |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Onion (chopped) | 1 large |
| Tomato | 1 medium |
| Ginger paste | 1 teaspoon |
| Garlic paste | 1 tablespoon |
| Green chilies | 3, slit |
| Black pepper powder | 1 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Red chili powder | 1 teaspoon |
| Kashmiri red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Curry leaves (dry roasted) | A few leaves, crushed |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 35 grams |
| Carbohydrates | 10 grams |
| Fat | 18 grams |
| Fiber | 2 grams |
| Sodium | 600 mg |
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Cuisine: Indian
Course: Dinner
Diet: High Protein, Non-Vegetarian
Instructions
-
Marinate the Chicken
Begin by marinating the chicken pieces. In a bowl, mix the chicken with curd (yogurt), a pinch of salt, and turmeric powder. Let the chicken marinate for at least 1 hour to allow the flavors to meld. -
-
Prepare the Spices
In a heavy-bottomed pan, heat some mustard oil over medium heat. Once the oil is hot, add the kalonji (onion nigella seeds) and fennel seeds. Allow them to crackle for about 10 seconds. -
Sauté the Aromatics
Add the chopped onions to the pan and sauté until they turn translucent. Then, add the ginger paste and garlic paste. Sauté for another 2 minutes until fragrant. -
Tomato and Chili Paste
Meanwhile, grind the tomato and green chilies into a smooth paste. Add this paste to the pan along with cumin powder, red chili powder, black pepper powder, and a pinch of salt. Stir well and cook for about 2 minutes until the spices release their aroma. -
Cook the Chicken
Add the marinated chicken to the pan. Stir everything well, ensuring the chicken is coated with the spice mixture. Cover the pan and let the chicken simmer. Cook for about 20-25 minutes, stirring occasionally to ensure the chicken cooks evenly. Add a little water if you prefer a gravy with a thinner consistency. -
Finishing Touches
Once the chicken is cooked through and tender, crush the dry roasted curry leaves in your hand and sprinkle them over the chicken. Give it a final stir, cover the pan, and let it sit for 10-15 minutes to allow the flavors to meld together. -
Serve
Serve the Teekha Murgh hot with freshly made Garlic Naan and a side of Boondi Raita. For an extra treat, you can pair it with Pakki Mutton Biryani to make the meal complete.
Cooking Tips
- Yogurt: Make sure the yogurt is thick to create the perfect marination for the chicken. You can strain the yogurt if needed.
- Adjust the Heat: If you prefer a milder dish, reduce the amount of green chilies and red chili powder. Conversely, increase the amount if you like a spicier kick.
- Substitute: You can substitute mustard oil with vegetable oil if mustard oil is not available, although mustard oil adds an authentic flavor to this dish.
Teekha Murgh is a hearty and spicy chicken dish that is guaranteed to impress your family and friends. The rich blend of spices and tender chicken makes it a flavorful and satisfying meal, perfect for a special dinner or a weekend treat. Enjoy it hot with naan or rice and relish the delicious flavors!
