We've partnered with Chetna Macwan from Spice Culture Cooking to bring you this delicious Sindhi Chicken Curry! Tender chicken thighs are cooked In a thick sauce made with mint, lemons, onions, various Indian spices and Tahmina saffron. The chicken has a fresh taste from the mint and lemon with a slight hint of delicious floral and burgundy color from the saffron to create a dish that is extremely satisfying and perfect with hot Indian bread and/or basmati rice. 

Sindhi Chicken Curry

Servings: 6-8


  • 2 boxes of Shan Sindhi Biryani Mix
  • 3 to 3.5 lbs. of boneless and skinless chicken thighs (cut into medium size chunks)
  • 2 medium onions – diced small
  • 3 tomatoes
  • 2 mint bunches (removed from stems)
  • 3 large lemons (cut in half and seeds removed)
  • 1 bunch cilantro + 2 Tbsp. for garnish
  • 1 cup of oil or ghee
  • 1 tsp. crushed Tahmina saffron 


  1. In a blender, add tomatoes, mint, lemon, and cilantro. Blend all together till it is fully blended into a chunky liquid. (Very small bits and pieces is fine. They will cook down on stove.) Set Aside.
  2. In a shallow, wide pan, heat oil on medium. Once hot, add in onions and allow to cook till golden brown and a bit translucent.
  3. Once onions are cooked, lower heat and add in add in chicken pieces, Shan Biryani Masala packs, blended lemon/cilantro mixture and saffron into the large frying pan on medium heat.
  4. Toss all ingredients gently till all chicken is covered and ingredients mixed well together.
  5. Cover and cook on medium-low heat setting for about 25-30 minutes (checking and tossing in between a few times) or until the chicken is fully cooked. (There will be a lot of gravy and liquid from the chicken – this is fine. You may increase heat to burn off any excess liquid, if desired. (Turn off heat and transfer to desired serving dish.)
  6. Serve hot with favorite Indian bread, basmati rice and a raita. (Indian yogurt sauce)

NOTE: Recipe for RAITA below:

  1. In a large bowl, mix 1 32oz. container of plain yogurt, 1 cucumber diced into small pieces, 1 medium onion diced into small pieces, 1 Tbsp ground cumin powder (fresh if possible), 1 Tbsp salt (add more if desired)
  2. Mix all together till full blended and yogurt is smooth.
  3. Allow to cool in fridge for 20-30 minutes before serving.


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