Sindhi Murgh brings the authentic flavors of Sindhi households right to your kitchen. This chicken dish stands out for its perfect balance of spices and herbs. I learned this recipe from my neighbor, who shared her family’s secret of using khus khus (poppy seeds) to add a unique nutty flavor. The slow-cooking process helps the meat absorb all the wonderful spices.
About the Recipe
This recipe is special because it uses simple ingredients to create complex flavors. The yogurt marinade tenderizes the chicken while the blend of whole spices creates a rich base. The addition of mint leaves adds freshness, while khus khus gives the curry a subtle nutty undertone. It’s a great way to explore Indian regional cooking.
Why You’ll Love This Recipe
You’ll love how the chicken turns out tender and juicy thanks to the yogurt marinade. The gravy is rich without being heavy, and the spices are balanced – not too hot, just perfectly flavorful. The recipe is straightforward, with easy-to-follow steps. Even if you’re new to Indian cooking, you can make this successfully. The aromas while cooking will fill your kitchen with wonderful smells.
Sindhi Murgh
Cooking Tips
– Marinate the chicken overnight for best results
– Don’t rush the onion browning process – it’s key for flavor
– Grind the spice paste really fine for a smooth gravy
– Keep the heat medium-low while simmering
– Add a splash of water if the gravy gets too thick
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 3 hours (including marination). Serve hot with naan bread or rice. Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water.
Similar Recipes
- Butter Chicken
- Chicken Korma
- Dhaba-style Chicken Curry
Nutrient Benefits
This dish is protein-rich from the chicken and yogurt. Spices like turmeric and black pepper have anti-inflammatory properties. Garlic and ginger boost immunity. The ghee adds healthy fats, while mint provides fresh herbs‘ benefits.
Sindhi Murgh
Ingredients
- 4 Chicken Drumsticks
- 1/3 cup Yogurt (whisked)
- 2 Onions (chopped)
- 1 Tomato (chopped)
- 1 to 2 tbsp Mint Leaves (chopped)
- 4 cloves Garlic
- Ginger (1 one inch piece, chopped)
- 1/4 tsp Cumin Seeds
- 1/2 tsp Coriander Seeds
- 1/2 tsp Khus Khus
- 3 Black Peppercorns
- 3 Cloves
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1/4 cup Ghee
- Salt as per taste
Instructions
- Combine the yogurt, turmeric powder, red chilli powder, garam masala powder and salt in a bowl.
- Marinate the chicken in this for 1 to 2 hours.
- Heat 1 tblsp of ghee in a pan.
- Stir-fry the cloves, peppercorns, khus khus, coriander seeds and cumin seeds till they splutter.
- Add the onions and fry till they are browned.
- Remove the pan and keep aside.
- Grind the onion mixture with tomatoes, mint leaves, ginger and garlic to a smooth paste.
- Heat the remaining ghee in a pan over moderate flame.
- Add the chicken pieces and cook till it has turned light brown and all water has evaporated.
- Add the ground onion-tomato paste and pour 1 cup of hot water.
- Bring to a boil and cover the pan with a lid.
- Simmer until tender.
- Serve hot.
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Frequently Asked Questions
Can I use chicken breast instead of drumsticks?
Yes, but cooking time will be shorter. Cut breasts into large chunks and cook until just done to avoid drying out.
What can I substitute for khus khus?
You can use cashew paste or almond powder. They’ll give a similar nutty richness to the gravy.
Is this recipe very spicy?
No, it’s moderately spiced. Adjust red chili powder to your taste. The recipe focuses more on aromatic flavors than heat.
Can I make this ahead for a party?
Yes. Make it a day ahead – the flavors develop even better overnight. Reheat gently before serving.
