Teekha Murgh by Zarnak Sidhwa

Ingredients:

• Oil 3 tbsp
• Onion seeds 1 tsp
• Fennel seeds 1 tsp
• Chopped garlic 2 tbsp
• Chopped onion 2
• Tomatoes 3
• Chopped ginger 1 tsp
• Green chilies 2-3
• Curry leaves 2 tbsp
• Boneless chicken 1 kg
• Tomato paste 1 tbsp
• Red chili 1 tbsp
• Black pepper 1 tsp
• Cumin powder 1 tsp
• Salt to taste
• Black salt a pinch
• Coriander leaves as few
• Mint leaves a few

Method:

1. Heat oil and add onion seeds and fennel seeds.
2. Once they release flavor add chopped garlic.
3. Saute for a while then add the chopped onion, tomato, ginger and green chilies.
4. Stir fry until the onion turn brownish.
5. Meanwhile, fry curry leaves and crush them.
6. Add the boneless chicken cubes, tomato paste and stir for a while.
7. Add the other dry spices and mix well.
8. Cook on low flame, with a lid on top for about 10 minutes.
9. Add the crushed curry leaves and mix well.
10. Serve the dish garnish with fresh coriander and mint.