Sindhi Murgh

aka Succulent Chicken Legs

Serves 4

Ingredients:

8 Chicken Drumsticks (Tangri)
3/4 Cup Dahi, whisked
1 tsp Turmeric Powder
1 and 1/2 tsp Lal Mirch Powder
1 tsp Garam Masala
Salt to taste
100 ml Desi Ghee/Refind Oil
6 cloves (laung)
6 whole Peppercorns (Kalli Mirch Sabut)
1 tsp poppy seeds (khus khus)
1 tsp Corriander Seeds (Dhaniya)
1/2 tsp cumin seed (Jeera)
4 Onions medium sized chopped
2 Tomatoes medium chopped
3 tbsp/ 12 gms. Mint leaves (Pudina)
1 1/2 inch piece ginger
8 garlic cloves (lahsun) finely chopped

Method:

1. Marinate the chicken pieces in the yogurt, turmeric, red chilli powder, garam masala and salt for 1 hour.
2. Heat 2 tbsp of ghee in a karahi, add the cloves, peppercorns, poppy seeds, coriander seeds and cumin seeds to it.
3. Let them crackle then add onions and saute till onions are brown.
4. Remove the pan from the heat and let it cool.
5. Put the contents of the pan in the blender and make a paste with the tomatoes, mint leaves, ginger and garlic.
6. Blend until the mixture is smooth.
7. Heat the remaining desi ghee and add the chicken pieces with the marinade and cook until the water has evaporated.Cook until the chicken turns a light brown.
8. Add the onion paste and 1 cup of hot water. Bring to a boil. Cover the pan and simmer, stirring occasionally until tender.
9. Serve Hot.