Pakistani Handi Chicken

Pakistani Handi Chicken

Pakistani Handi Chicken - Murgh Handi - Spicy Chicken With Tomatoes - How To Cook Pakistani Handi Chicken | Tips on - Find TipsMURGH HANDI (SPICY CHICKEN WITH TOMATOES)

Serving: 6 persons
Prep Time: 15 minutes
Cooking Time: 40 minutes


500 grams of skinless, boneless chicken, cubed
1 medium onion, chopped
2 tsp of ginger-garlic paste
1 1/2 tsp of cumin seeds, ground
1 tbsp of chili powder
3 tomatoes, deseeded and chopped
1 tsp of fenugreek leaves, dried
2 green chilies, sliced
1 tsp of black pepper
1 tsp of garam masala powder (a mixture of ground cinnamon, cardamom and cloves)
2 tsp of dried coconut
2 tbsp of yogurt
1/4 cup of cream
1 tsp of plain flour
1 inch of ginger root, julienne
1/4 cup of coriander leaves, chopped


Take a deep-bottomed pan and heat 1/4 cup of oil. Add the chicken to the oil and fry, stirring often. When the chicken becomes brown in color remove to a bowl. Add some oil to the pan and fry the onions over medium heat. Stir often till the onions become golden brown in color. Add 2 tablespoon of water and mix. To this add the ginger-garlic paste and stir for a while. When the mixture becomes brown add one teaspoon of the ground cumin seeds and stir. Add the chili powder and combine, stirring well. To it add a few tablespoons of water and stir for a minute and then add the chopped tomatoes. Mix well and cover the pan and let cook for about 5 to 6 minutes over low heat. After a while open the cover, stir well, cover and cook for a few more minutes. Add the fried chicken pieces and cover them with the spices and add the dried fenugreek, stirring through. Then add the sliced green chilies and fry for a minute before stirring in the black pepper, garam masala powder and cook for a minute. Stir frequently to prevent the spices sticking to the pan. Add the remaining of the ground cumin seeds, and stir to combine. Reduce heat to low and stir in the coconut and cook for a minute. Add the yogurt and stir slowly over low flame for a few minutes, till everything is well combined. Now add the cream, and slowly stir. Add the flour and mix well before covering and cooking until the chicken is done thoroughly. Uncover and increase flame to high. Add the ginger and stir through the dish, then add half of the coriander leaves. Stir for 2 minutes over high flame to dry out any excess water. Before removing from heat add a dollop of ghee and serve, garnished with the remaining chopped coriander leaves. Serve with Pulao or Butter Naan.

Acording with the Digital Millennium Copyright Act (“DMCA”), Pub. L. 105-304 If you believe that your copyrighted work is being infringed, notify our team at the email [email protected]

@[email protected] cooking-amp-baking food-amp-drinks

MORE ABOUT Pakistani Handi Chicken