Sindhi Chicken

Photo: Courtesy Stacey Yount

Photo: Courtesy Stacey Yount



By Stacey Yount @bollywriter & online at:


 A great addition to your meal this week!



1 cup plain yogurt – room temp, stirred to a creamy consistency

1 1/2 teaspoons cumin powder

3/4 teaspoon turmeric


2 tablespoons oil

1/2-1 tablespoon chili powder

2 cups finely chopped onions

28 ounces tomatoes chopped liquid (1 can/box)

1 tablespoon ginger root peeled & minced

1/2 cup cilantro chopped

1 tablespoon garlic – minced

2 teaspoons salt or to taste

4 teaspoons green chilies preferably serranos

1 1/2 teaspoons garam masala

12 large chicken thighs skinned, rinsed and wiped dry

1/4 cup cilantro chopped

1 tablespoon coriander powder







1. Stir yogurt and cornstarch together until smooth. Set aside.

2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saute until beginning to color, 6 to 8 minutes. Reduce heat to medium and saute onions until dark golden brown, 10 to 12 minutes longer

3. Stir in ginger, garlic and chilies. saute for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.

4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and chili powder over top of chicken. Mix well and cook for 2 to 3 minutes.

5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil.

6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.

7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste).

8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread.




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