Teekha Murgh

Ingredients:

• 500 grams chicken with bone (cut into medium pieces)
• 2 cups onion (chopped)
• 1/3 cup onion paste
• 2 tsp. cumin powder
• 100-120 ml oil
• Salt to taste

For marination:

• 100 grams yogurt
• 2 tbsp. ginger paste
• 1 tsp. turmeric powder
• 1 tsp. red chili powder 
• 2 tsp. sugar
• 1 tsp. salt

To temper:

• 4 bay leaves
• 6-8 whole dry red chilies
• 4-5 green cardamom
• 5-6 cloves
• 1'' cinnamon stick
• 10-12 black peppercorn

Making Procedure:

Clean and wash the chicken and put it into a colander for 30 minutes. Then marinate the chicken with all the ingredients of the marination list and keep it in refrigerator for 1 hour .

Heat oil in a kadai and temper with bay leaves, dry red chilies, and roughly crushed garam masala (green cardamom, cloves, black peppercorn,cinnamon stick). Stir it for few seconds, then add chopped onion and fry till transparent.

After that add onion paste and fry for 3-5 minutes. Add cumin powder and fry for 2 minutes on low heat. Turn the flame high, add marinated chicken and stir well for 4-5 minutes. 

Reduce the heat to medium and fry 8-10 minutes (stir occasionally). Then add salt and mix well. Cook it covered for 15 minutes on low heat. Then open the lid; stir again and close the lid and cook for 12-15 minutes on low heat or until the chicken is soft well. 

Serve hot with Dhakai Nawabi Pulao or any other pulao.