Name: Sindhi style chicken recipe by Kashish Hinduja at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: for marinating chicken; Half kg chicken; half cup fresh curd; One teaspoon turmeric powder; 2 teaspoon coriander powder; 2 teaspoon red chilli powder; Salt to taste; For the Gravy; 3 medium sized onions; 5 garlic cloves; 3 small tomatoes; 3 to 4 green chillies; half inch Ginger piece; one teaspoon poppy seeds; 8 cashew nuts; One teaspoon turmeric powder; 1/2 teaspoon coriander powder; one teaspoon garam masala powder; 2 teaspoon Kashmiri red chilli powder; 1/4 cup oil; 1 black cardamom; 2 green cardamom; 4 whole cloves; 1 inch cinnamon stick; Salt to taste

Ingredients Serving: 4

for marinating chicken
Half kg chicken
half cup fresh curd
One teaspoon turmeric powder
2 teaspoon coriander powder
2 teaspoon red chilli powder
Salt to taste
For the Gravy
3 medium sized onions
5 garlic cloves
3 small tomatoes
3 to 4 green chillies
half inch Ginger piece
one teaspoon poppy seeds
8 cashew nuts
One teaspoon turmeric powder
1/2 teaspoon coriander powder
one teaspoon garam masala powder
2 teaspoon Kashmiri red chilli powder
1/4 cup oil
1 black cardamom
2 green cardamom
4 whole cloves
1 inch cinnamon stick
Salt to taste

Instructions

marinate chicken with the ingredients mentioned under marinating chicken for about 30 minutes.
soak cashew nuts and poppy seed in half cup of water
slice the onions and fry in oil till it turns light brown in colour.
Add garlic in the end when onions are almost done. Just fry a bit.
Keep garlic and onions aside to cool and add few cloves, cinnamon stick, cashew nuts and poppy seeds with water and then grind into fine paste. Add more water if needed but make a thick paste. Keep aside
Separately grind tomato green chilli and ginger. Keep aside
Heat pressure cooker and add oil. Crush green and black cardamom in mortar and pestle. Add it into oil
Then add onion paste and stir well for few minutes.
Then add marinated chicken and saute it till the chicken turns white and mixes well with the onion paste.
Then add tomato puree and saute again till the mixture dries up. Add all the dry spices also. Mix well and stir.
Then add approx 1 glass of water to cook the chicken. Close the lid of the cooker and pressure cook for 1 whistle. Simmer for 5 minutes.
Let the pressure releases itself. Then open the cooker and check salt and consistency of the gravy.
Gravy should be neither too thick nor too thin. Add garam masala and mix well.
Serve hot with roti or rice.

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