Murgh Handi (Spicy Chicken With Tomatoes)

"A handi is an earthenware pot used for slow-cooking in Pakistan. Dishes made in a handi are famous for having a wonderful earthy flavour. I saw this recipe on a Pakistani TV show - it uses a traditional recipe for chicken handi, but for modern convenience is made in a regular karhai or wok."
 
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photo by Piya.HMO photo by Piya.HMO
photo by Piya.HMO
photo by Piya.HMO photo by Piya.HMO
photo by Piya.HMO photo by Piya.HMO
photo by Piya.HMO photo by Piya.HMO
Ready In:
40mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • Heat karhai/wok over medium-high and add 1/4 cup oil. Fry chicken, stirring often for 3 minutes, and then remove to a bowl.
  • In the same karhai (adding some oil if necessary), add the onions over medium-high. Stir often until coloured, about 2 minutes. Lower heat to medium, then add 1-2 tbsp water and mix through. Add ginger-garlic and stir for 1 minute. The mixture should be browning.
  • Add 1 tsp of the coarsely ground cumin seeds and stir for 30 seconds. Add chilli powder and stir constantly until combined. Add a few tbsp water and stir for 30 seconds, then add the tomatoes. Mix through, and then cover over medium for 5 minutes. Stir, and then cover further 3 minutes. The tomatoes should be soft.
  • Add chicken and mix in over high for 1 minute. Add the dried fenugreek and stir through. Add the sliced green chillies and fry for 1 minute. Stir through the black pepper powder, then add the garam masala and cook 1 minute. Make sure to stir regularly so the mixture doesn't stick. Add the remaining 1/2 tsp of ground cumin seeds, and stir to combine, then reduce heat to medium-low.
  • Stir through the coconut, and cook for 1 minute. Add the yogurt and stir slowly over medium-low for 2 minutes, until well combined. Now add the cream, and stir slowly for further 2 minutes. Add the flour and mix well, then cover for 5 minutes or until chicken is cooked.
  • Uncover the dish and increase flame to high. Add the ginger and stir through the dish, then add half of the coriander. Stir 1-2 minutes over high to dry any excess water. Serve, garnished with a dollop of ghee over the top (optional) and the remainding fresh coriander.
  • N.B. Put the required amount of yogurt and cream in bowls before you start cooking, so it is room-temperature when you have to add it to the chicken; it will blend through the dish easier.

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RECIPE SUBMITTED BY

I am a keen and passionate cook balancing a working life and home life. I try and make sure there is a home-cooked meal for my family on the table at least every second day (and it's usually left-overs from the previous day if not). We usually have Pakistani style dishes, but also have pasta, pizza and Asian dishes. I love to bake as well, and most days there's always a piece of cake, muffin or jar of cookies available on my kitchen bench. I don't find cooking an inbuilt instinct, and was clueless when I started, but since getting married 2 years ago, have been experimenting with recipes from many sources. I'd love to share them with you.
 
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