Teekha Murgh

Recipe Cook Time	:	35 Minutes

Ingredients 75 ml mustard oil 1 tsp onion seeds (kalonjee) 1 tsp fennel seeds (saunf) 2 Tbsp garlic, chopped 200 gm onion, chopped 150 gm tomatoes, chopped 1 tsp ginger, chopped 2-3 green chillies 2 Tbsp curry leaves 1 kg chicken leg cubes, boneless 1 Tbsp tomato paste 1 Tbsp red chilli powder 1 tsp black pepper, crushed 1 tsp cumin powder, roasted Salt to taste 1 pinch black salt 20 gm fresh coriander 10 gm mint Method 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. Add the boneless chicken cubes, tomato paste and stir for a while. Add the other dry spices and mix well. Cook on a low flame, with a lid on top for about 10 minutes. Add the crushed curry leaves and mix well. Serve the dish garnished with fresh coriander and mint.  Key Ingredients: Mustard oil, cumin seeds, ginger, mint leaves, rock salt, onion seeds, fennel, garlic, onion,tomato, green chillies, curry leaves, chicken, red chilli,black pepper, salt, coriander leaves Tags: Chicken, Indian Food, Murgh, Spicy