Indo-Sindhi Fusion Chicken

Let’s cook something out of the book. A chicken preparation not usually available in your recipe books. Generally while cooking, i consult numerous recipes online of the same dish, taking pointers from each before finalizing my method. This is one such experiment which remains one of my favorites. I call it the Indo-Sindhi fusion chicken.


  • Chicken (500-600gms)
  • Potato 2-3 medium
  • Tomato 2
  • Onion 3
  • Tomato Puree
  • Bay Leaves
  • Vegetable Oil
  • Cinnamon stick 3-4, Black Cardamom seeds
  • Ginger Garlic paste, freshly made
  • Green Chilies
  • Red chili powder, Roasted cumin powder, Garam Masala powder
  • Turmeric powder (pinch), Salt to taste, Coriander powder
  • Blender’s Pride 2-3 caps ( Yes, the whiskey!)

For the marinade:

  1. Wash the chicken and using a knife make long slice marks in each piece cutting into the flesh.
  2. Grind 1 medium sized cinnamon stick with few pods of black cardamom seeds together into a coarse powder.
  3. Wash and peel the potatoes, cut them in 4 and put them together in the marination plate with the chicken.
  4. Sprinkle in tbsp red chili powder, salt, turmeric powder, ginger garlic paste, coriander powder, cardamom and cinnamon powder and 2-3 caps of blenders pride whiskey on the chicken and potatoes.
  5. Mix well with hands and set aside 30-40 min for resting.



  1. In a pressure cooker, sautee bay leaves and cinnamon stick in oil.
  2. Add freshly made ginger garlic paste and green chilies. Cook till raw smell dissipates.
  3. Add chopped onions, a dash of salt, turmeric and red chili powder and cook till golden brown.
  4. Add chopped tomatoes and stir. You may need to add some water in small quantities as after cooking tomato releases some oil itself.
  5. Add chicken and potatoes to the cooker, keep heat in low flame. Season with salt, red chili, coriander powder, and water for gravy and cook on medium flame.
  6. Cover lid and let cook for few mins.
  7. Add 1/2 tbsp of tomato puree (optional), roasted cumin powder, pinch of garam masala and chopped coriander leaves and stir. Mix well allowing to cook.
  8. Check for final water for gravy, salt for taste and then Lid on for one whistle.
  9. Let steam release by itself. Serve in a bowl hot along with steamed rice.


I hope you will enjoy cooking it as much as I did. Would love to listen to your feedbacks and queries. Do check out my zomato profile and insta profile @flavorsforsoul  to follow my food journey.


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