Murgh Handi or Chicken Handi

Name: Murgh Handi or Chicken Handi
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg medium cut chicken (washed); 4 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; 1 black cardamom; 2 green cardamom; 2 inch cinnamon stick; 2 bay leaf; 2-3 cloves

Sadaf Jabeen @Sadafjabeen85

Almere, Netherlands

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.

Sadaf Jabeen @Sadafjabeen85

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Ingredients

40 minutes

4 servings

1 kgmedium cut chicken (washed)
4medium size onion (3 sliced and 1 paste)
1 1/2 tbspGinger garlic paste
2 tspRed chilli powder
1/2 tspturmeric powder
1 tspblack pepper powder
Pinchgaram masala powder
to tasteSalt
1/2 cupmustard oil
1black cardamom
2green cardamom
2 inchcinnamon stick
2bay leaf
2-3cloves

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Steps

40 minutes

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.
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.
3
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.
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.
6

Furthermore add the baristas paste to the masala, mix well cover and cook till oil separate on low flame.
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.
8
9

After 15 minutes sprinkle pinch of garam masala powder and switch off the flame.
10

Finally your delicious, lip- smaking Murgh handi is ready to serve.