World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

India   -   Sindhi Murgh (Chicken With Herbs And Yogurt)   adapted from From Bengal to Punjab by Smita Chandra

  • 2 Pounds Chicken -- In 8 Pieces
  • 2 Medium Onion -- Chopped
  • 1 Teaspoon Ginger
  • 2 Cloves Garlic -- Chopped
  • 1 Medium Jalapeno -- Chopped
  • 1 Cup Cilantro -- Chopped
  • 1/2 Cup Mint -- Chopped
  • 4 Tablespoons Yogurt
  • 1 Teaspoon Tamarind Paste
  • 1/2 Teaspoon Cumin Seed -- Roasted
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Garam Masala
  • 3 Tablespoons Olive Oil
Directions Make deep gashes in the chicken. Place onions, ginger, garlic and jalapeno in blender. Puree. Transfer to a bowl. Mix in the yogurt, tamarind paste, cumin, salt, turmeric and garam masala. Marinate chicken in this mixture for 2 hours. Saute chicken (reserve marinade) in oil for 5 minutes per side until well browned. Add in reserved marinade. Cover and cook for 25 minutes. Serve over rice.
Serves 4
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of