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Home Dish Murgh Handi or Chicken Handi

Murgh Handi or Chicken Handi

Name: How to cook Murgh Handi or Chicken Handi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sadaf Jabeen

Murgh Handi or Chicken Handi

Nothing says desi more than fingers dripping with curry! Allow me to bless your kitchen with my murgh handi recipe which I have been grown enjoying this handi dish from my mom hand . In the most traditional sense, you call this Murgh Handi. Handi is vessel (usually terracotta) in which this dish is traditionally cooked. But trust me when I say this, your favorite restaurant is not cooking their famous Murgh Handi in an actual Handi. I cook all my curries in a stainless steel saucepan or wok and absolutely love the curries that come out of those vessels. Handi Murgh is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, and Great Britain, as well as in the Caribbean, where it is usually referred to as curry (curried) chicken. So let’s head to the kitchen and cook together this super easy yet mouth watering Murgh Handi.

Ingredient

Food ration :

4 servings

Cooking time :

40 minutes

1 kg

medium cut chicken (washed)

medium size onion (3 sliced and 1 paste)

1 1/2 tbsp

Ginger garlic paste

2 tsp

Red chilli powder

1/2 tsp

turmeric powder

1 tsp

black pepper powder

Pinch

garam masala powder

to taste

Salt

1/2 cup

mustard oil

black cardamom

green cardamom

2 inch

cinnamon stick

bay leaf

2-3

cloves

Cooking instructions

* Step 1

First of all in a wok pour 1 tbsp oil heat it and add in chicken and sprinkle 1/2 tsp of salt, fry it on high heat till it changes its colour.

* Step 2

Now in pot or wok add 3 tbsp oil heat it and add on sliced onions, fry it till light golden brown. Remove it from pot cool it and make paste of fried onions.

* Step 3

* Step 4

Again in the same pot having rest of the oil add whole spice (black cardamom, green cardamom, cinnamon stick, bay leaf and cloves), when crackel add onion paste and sauté for 2 minutes then add ginger garlic paste mix well and sauté for more 2-3 minutes.

* Step 5

Now in masala add all the powdered spice (red chilli powder, turmeric powder,black pepper powder)and salt to taste.(Note: keep in mind that we have added salt in chicken while frying so have check on that), mix well if needed add 2 tablespoons water cover and cook till oil get separated.

* Step 6

Furthermore add the baristas paste to the masala, mix well cover and cook till oil separate on low flame.

* Step 7

Then add chicken and sauté for another 5 minutes, when all the spices coated well to chicken and oil get separated add water as per your gravy need. Cover and cook for another 15 minutes on low flame.