Chicken thighs with a peanut sauce (Sengdana murghi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 159) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The suggested garam masala is Maharashtrian. See the book’s Maharashtrian masala recipe p. 28.

  • Ishie1013 on March 17, 2025

    Made the garam masala recommended though left out the mace. This was DELICIOUS. We did sub the green peppers with serranos and the ground chile with chile de arbol since that's what we could find/had on hand, but yeah, this came together really well. I did outspice myself a little and added a bit more yogurt, making a creamier sauce, but it was so nice. I kept sneaking back to the kitchen to pinch leftovers, and the sauce tasted even *better* the next day.

  • kaityblueeyes on February 24, 2023

    Wow! Made this with almonds instead of peanuts. Quite unusual taste (to me) almost like an Indian pesto. So delicious! Will make again with peanuts.

  • JKDLady on September 01, 2016

    I love this cookbook, but this recipe was boring to us. Nothing was wrong, but it just was just average.

  • totoro on January 13, 2015

    Absolutely delicious, and not at all time consuming when you have the garam masala to hand.

  • biondanonima on October 04, 2012

    Fantastic - the flavors are so complex. Love the Maharashtrian garam masala in the sauce.

  • ntt2 on February 13, 2012

    This is the best curry sauce ever -- we love this recipe and make the sauce to use with almost anything! This is the cookbook I would take "to the island" if I could only have one!

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