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

Description
Ingredients
  • 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



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