Succulent chicken legs (Sindhi Murg)

Succulent chicken legs (Sindhi Murg)

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Servings: 4
Calories: 564


  • 8 Chicken drumsticks
  • 5 oz Yoghurt dahi, whisked
  • 1 tsp Turmeric haldi powder
  • 1 tsp Red chilli powder
  • 1 tsp Garam masala
  • Salt to taste
  • 3 1/2 oz Ghee / Vegetable oil
  • 6 Cloves laung
  • 6 Black peppercorns sabut kali mirch
  • 1 tsp poppy seeds khus khus
  • 1 tsp Coriander dhaniya seeds
  • 1/4 tsp Gumin jeera seeds
  • 4 Onions medium-sized, chopped
  • 2 Tomatoes medium-sized, chopped
  • 3 tbsp Mint pudina leaves
  • 1 Ginger adrak, 1 1/2 inch piece, chopped
  • 8 Garlic Jasari cloves, chopped


  • Marinate the chicken pieces in the yoghurt, turmeric powder, red chilli powder, garam masala, and salt for 1 hour.
  • Heat 2 tbsp of ghee / oil in a pan; add cloves, black peppercorns, poppy seeds, coriander seeds, and cumin seeds. Saute until they crackle; add the onions and saute until the onions are browned. Remove the pan from the heat and cool. Put the contents of the pan into a blender and make a paste with the tomatoes, mint leaves, ginger, and garlic. Blend until the mixture is smooth.
  • Heat the remaining ghee / oil; add the chicken along with the marinade. Cook until the water has evaporated and the chicken turns a light brown.
  • Add the onion paste and 1 cup of hot water. Bring to the boil. Cover the pan and simmer, stirring occasionally until tender.
Calories: 564 kcal
Carbohydrates: 19 g
Protein: 31 g
Fat: 41g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 144 mg
Sodium: 196 mg
Potassium: 797 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 932 IU
Vitamin C: 20 mg
Calcium: 133 mg
Iron: 2 mg
Cuisine Indian
Ingredients Chicken
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