Sindhi Chicken Curry

Sindhi Chicken Curry

117 reviews, 4.6 star(s). 91% would make again

Ready in 45 minutes

This is the quintessential north Indian style chicken curry, with the onion and tomato based gravy. It is a simple home-style version, but the texture and bright appetizing color make it suitable for company as well.


1 cup plain yogurt; - room temp, stirred to a creamy consistency
1 teaspoon Cornstarch
2 tablespoons Vegetable oil
2 cups onions; finely chopped
1 tablespoon ginger root; peeled & minced
1 tablespoon garlic; minced
4 teaspoons green chilies; preferably serranos
12 large chicken thighs; skinned, rinsed and wiped dry
1 tablespoon coriander powder
1 1/2 teaspoons cumin powder
3/4 teaspoon Turmeric
3/4 teaspoon Cayenne
28 ounces tomatoes; chopped liquid (1 can/box)
1/2 cup Cilantro; chopped
2 teaspoons salt; or to taste
1 1/2 teaspoons Garam masala
1/4 cup Cilantro; chopped

Original recipe makes 12



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 saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer.

3. Stir in ginger, garlic and chilies. saut 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 cayenne pepper 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.

Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005

Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum.

Suneeta's Quotes & Notes:

"You can't make Curry in a Hurry". Indians are part of the "Slow Foods Movement".

Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling.

Powdered spices are very fragile. Use them right away and keep the heat down or you'll lose the flavor.

"Never double the tumeric" when doubling a recipe. It will be too bitter.

Nutrition: per serving (1 thigh & sauce) Rice not included

Cal: 205 Cal from fat: 83

Total Fat 9g, Saturated fat: 2g, Chol: 64mg

Sodium: 630mg, Potassium: 498mg

Total Carbs: 11g, Fiber 1g

Protein: 20g


This dish freezes very well for up to 4 months. Reheat on low heat. Sprinkle with garam masala and cumin powder. Cover and let stand for 2 to 3 minutes to allow the aroma of the spices to infuse the curry. Transfer to a serving dish and sprinkle with chopped cilantro before serving.

Verified by stevemur
Alert editor   

My first attempt tasted great


On a bed of brown rice.



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"Suggestion: Choose fragrant Basmati rice, native to India, if you'd like to accompany it with rice." — stevemur stevemur

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cobl 10m ago

Made this last week. It tasted really good. The only thing was when I added yogurt it made the color not as red. Little disappointed.
lovemyfood2 1y ago

I've made this twice. The first time I enjoyed the flavor but had problems with the process. The second time I made the following changes: - browned the thighs first and set aside. - built the sauce starting with onions, then peppers, then two tablespoons of tomato paste (an addition), then garlic/ginger, then spices - deglazed with a splash oh red wine -added tomatoes and yogurt and stirred till blended -put chicken back in with juices - covered it and put in 300 degree oven for about an hour -finished it with cilantro It was much better this way. The consistency of the sauce was better and the chicken more tender.
Moomah 1y ago

This was delicious. Thanks
Azaxyr 1y ago

It's really a lovely curry.... the only thing I do thats different is turn the heat down low towards the end and let it simmer for about an hour........delicious !
skiesrblue 1y ago

Made this dish again...this time for a party. Everyone loved it! I used jallepeno peppers instead. Wonderful flavors.
mogriff1 2y ago

By far one of the most appetizing chicken curry recipes I have prepared! I also like to add a can of drained peas to the dish.
cringer35 2y ago

This was delicious! My wife and I were both very happy with choosing this dish.
Ryapickinup 2y ago

I left out the heat due to 2 toddlers eating it and added the heat back by eating it with sambal oelek. It was still delicious! I also only used 1 tsp of salt, added peas and simmered it longer (2 hrs?) in a Dutch oven. I had trouble with the onion mixture burning while I was cooking the chicken (not enough liquid in the pan) and had to transfer to a second pot (Dutch oven). Next time I'll just cook it in a Dutch oven. Planned on freezing the leftovers but couldn't resist eating it again the next night!!
GoodCooker12 2y ago

Make this at home and skip the Lunchtime Lunch buffet!
Marc9852 2y ago

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