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Teekha Murgh

Priyanjali Joardar
15 minutes
Prep Time
30 minutes
Cook Time
2 People
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A fiery chicken recipe made with green chilies, red chilly powder and black pepper with dry roasted curry leaves acting as the cherry on the top. Serves a delicious side dish to chapati, naan or kulcha.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Simmering
  • Sauteeing
  • Side Dishes
  • Low Carbs

Ingredients Serving: 2

  1. Chicken pieces 500 g
  2. Curd for marination
  3. Nigella seeds 1/2 teaspoon
  4. Fennel seeds 1/2 teaspoon
  5. Onion, 1 medium, chopped
  6. Tomato 1 medium
  7. Ginger paste 1 teaspoon
  8. Garlic paste 1 tablespoon
  9. Green chilies 3-4
  10. Black pepper powder 1 teaspoon
  11. Cumin powder 1/2 teaspoon
  12. Red chilly powder 1 teaspoon
  13. Kashmiri red chilly powder 1 teaspoon
  14. Turmeric powder 1/2 teaspoon
  15. Dry roasted curry leaves


  1. Marinate the chicken with curd, salt, and turmeric powder for at least 1 hour.
  2. To a kadhai add mustard oil, temper with Nigella seeds and fennel seeds.
  3. Add onions, once it turns translucent add ginger and garlic paste. Saute for few minutes.
  4. Add tomato and chilly paste, cumin powder, salt, pepper.
  5. Add the chicken and mix everything well.
  6. Cover and simmer till the chicken is cooked.
  7. Keep checking and stirring in between.
  8. Add water as per your desired consistency.
  9. The chicken will take approximately 20-25 minutes to cook.
  10. Crush the curry leaves with hand and spread it over the chicken gravy, in the end, give it a mix. Cover and keep it for 10-15 minutes for the flavors to blend well before serving.

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Manvi Chauhan
Manvi Chauhan   Jun-13-2017

Spicy chicken dish

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