Sindhi Chicken Curry

Sometimes you just need to get straight to the point, without building any story or creating a background. This, is that time. Sharing a Sindhi chicken curry recipe that I tried from a recipe book. Turned out pretty good, so here you go.

Prep Time: 15 mins
Cooking Time: 45 mins
Serves: 4

Chicken – 1 kg (with bones)

For marination:
Yogurt – 1 cup
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Garam masala – 1/2 tsp
Salt to taste

For gravy:
Onions – 4 medium sized (chopped)
Tomatoes – 4 (roughly chopped)
Garlic – 8 cloves
Ginger – 1 inch long piece
Cumin seeds – 1 tsp
Poppy seeds – 1 tsp
Coriander seeds – 1 tsp
Cloves – 5
Black peppercorns – 6
Green chilies – 4 (split lengthwise from the centre)
Salt to taste
Ghee – 2 tbsp
Chopped coriander for garnish


  • Wash chicken properly and marinate mixing all the ingredients together. Cover and leave for an hour.
  • Heat ghee in a heavy bottomed wok.
  • Throw in cumin seeds, poppy seeds, coriander seeds, cloves and peppercorns and let them splutter.
  • Add chopped onions and fry till they turn golden brown.
  • Remove from heat and let it cool down.
  • Once the mix cools down blend it into a fine paste along with tomatoes, ginger and garlic.
  • Heat the wok again and fry the marinated chicken.
  • When chicken is cooked 3/4th add the paste, 1 cup water if the gravy is too thick, salt and green chilies.
  • Cover and let it cook for another 15 mins or till the chicken is tender.
  • Garnish with coriander and serve with hot rotis.

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