spicy Thecha Chicken curry झणझणीत ठेचा चिकन खर्डा Chicken
Spice up your weekend with this recipe. Discover the flavors of the jhanjhanit Thecha in this Chicken curry
Ingredients
For Marination
1 kg Chicken legs, चिकन
Salt to taste, नमक स्वादअनुसार
2 tsp Lemon juice, नींबू का रस
For Thecha
12-15 no. Green chillies (less spicy) हरी मिर्च
5-6 no. Garlic cloves, लहसुन
¼ cup Roasted peanuts, भुनी हुई मूँगफली
1 cup fresh Coriander leaves, roughly chopped, धनिया पत्ता
Salt to taste, नमक स्वादअनुसार
For Thecha Chicken
3-4 tbsp Oil, तेल
1 tsp Cumin seeds, जीरा
2 no. Cloves, लौंग
1 no. Bay leaf, तेजपत्ता
3 medium Onions, chopped, प्याज
Marinated chicken, मैरीनेटेड चिकन
Prepared Thecha, तैयार किया हुआ ठेचा
3-4 tbsp Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
½ cup Water, पानी
2 tbsp fresh Coriander leaves, chopped, धनिया पत्ता
For Frying
2 no. Garlic cloves, cut into halves, लहसुन
2 no. Green chillies (less spicy) हरी मिर्च
1 tsp Oil, तेल
For Garnish
Coriander sprig, धनिया पत्ता
Fried garlic & green chillies, तला हुआ लहसुन और हरी मिर्च
Process
For Marination
- In a bowl, add chicken legs, salt to taste, lemon juice and mix it well.
- Keep it aside to marinate it for a while.
For Thecha
- In a pan, add green chillies, garlic and dry roast them for 4-5 minutes on medium flames.
- Transfer it to a bowl, add roasted peanuts, fresh coriander leaves and salt to taste.
- Transfer it to a mortar pestle or mixer grinder jar and grind it into a coarse paste.
- Keep it aside for further use.
For Thecha Chicken
- In a handi add oil, once it’s hot, add cumin, cloves, bay leaf, onions and saute it for a while until translucent.
- Add marinated chicken, prepare thecha and cook for 12-15 minutes on medium flames.
- Add curd, salt to taste, water and let it cook for another 5 minutes.
- Finish it with fresh coriander leaves and give it a good mix.
- Transfer it to a serving dish, garnish it with coriander sprig, fried garlic and green chillies.
- Serve hot with roti or bhakri.
For Frying
- In a pan, add garlic, green chillies, oil and fry them until golden in colour.
- Keep it aside for further use.
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