A warm, comforting Sindhi chicken curry with a rich gravy made from caramelized onions, tangy tomatoes, and yogurt. This home-style dish is fragrant with whole spices and perfect with steamed rice or fresh rotis.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Sindhi Chicken Teewan, Jeera Rice and Kachumber Salad
Aromatic Chicken Teewan with fluffy Jeera Rice & fresh salad. Energy-giving and perfectly spiced!
This sindhi dish is perfect for lunch. With 776.1 calories and 45.62g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
1 inch Cinnamon Stick
0.5 tsp Black Peppercorns
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Or to taste)
1.5 cup Water (Hot)
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with 1 tbsp of ginger-garlic paste, 0.75 tsp red chili powder, 0.25 tsp turmeric powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Caramelize the Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, green cardamoms, cloves, cinnamon stick, and black peppercorns. Sauté for about 30-45 seconds until they become fragrant.
Add the finely sliced onions. Cook patiently, stirring frequently, for 12-15 minutes until they turn a deep, rich golden-brown. This step is crucial for the color and flavor of the gravy.
3
Cook the Chicken and Masala
Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 5-7 minutes, turning occasionally, until it's lightly browned on all sides.
Reduce the heat to medium. Add the powdered spices: coriander powder, cumin powder, the remaining red chili powder, and the remaining turmeric powder. Stir and cook for 1 minute.
Pour in the tomato puree and add the slit green chilies. Cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
4
Add Yogurt and Simmer
Reduce the heat to the lowest setting. Slowly add the whisked yogurt while stirring continuously. This prevents the yogurt from curdling.
Once the yogurt is fully incorporated, cook for 2-3 minutes, still stirring, until the gravy thickens again.
Pour in 1.5 cups of hot water and add the remaining 0.5 tsp of salt (or to taste). Stir well.
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
5
Finish and Serve
Once the chicken is cooked, check the consistency of the gravy. If it's too thin, simmer uncovered for a few more minutes.
Stir in the garam masala powder and turn off the heat.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes to allow the flavors to meld before serving hot.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.