Sindhi Murgh Recipe

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Sindhi Murgh
Chicken Drumsticks – 4
Yogurt – 1/3 cup, whisked
Onions – 2, chopped
Tomato – 1, chopped
Mint Leaves – 1 to 2 tblsp, chopped
Garlic – 4 cloves
Ginger – 1 one inch piece, chopped
Cumin Seeds – 1/4 tsp
Coriander Seeds – 1/2 tsp
Khus Khus – 1/2 tsp
Black Peppercorns – 3
Cloves – 3
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Ghee – 1/4 cup
Salt as per taste

1. Combine the yogurt, turmeric powder, red chilli powder, garam masala powder and salt in a bowl.
2. Marinate the chicken in this for 1 to 2 hours.
3. Heat 1 tblsp of ghee in a pan.
4. Stir-fry the cloves, peppercorns, khus khus, coriander seeds and cumin seeds till they splutter.
5. Add the onions and fry till they are browned.
6. Remove the pan and keep aside.
7. Grind the onion mixture with tomatoes, mint leaves, ginger and garlic to a smooth paste.
8. Heat the remaining ghee in a pan over moderate flame.
9. Add the chicken pieces and cook till it has turned light brown and all water has evaporated.
10. Add the ground onion-tomato paste and pour 1 cup of hot water.
11. Bring to a boil and cover the pan with a lid.
12. Simmer until tender.
13. Serve hot.

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