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    You are in: Home / Recipes / Murgh Handi (Spicy Chicken With Tomatoes) Recipe
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    Murgh Handi (Spicy Chicken With Tomatoes)

    Murgh Handi (Spicy Chicken With Tomatoes). Photo by Piya.HMO

    1/4 Photos of Murgh Handi (Spicy Chicken With Tomatoes)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Piya.HMO's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.

    Ratings & Reviews:

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    Nutritional Facts for Murgh Handi (Spicy Chicken With Tomatoes)

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.0
     
    Calories from Fat 219
    60%
    Total Fat 24.4 g
    37%
    Saturated Fat 8.7 g
    43%
    Cholesterol 111.2 mg
    37%
    Sodium 111.9 mg
    4%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.7 g
    18%
    Protein 25.4 g
    50%

    The following items or measurements are not included:

    ginger-garlic paste

    dried fenugreek leaves

    gingerroot

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