Are looking for inspiration recipes murgh handi or chicken handi that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious murgh handi or chicken handi should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of murgh handi or chicken handi, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare murgh handi or chicken handi good wherever you are, because as long as you know the trick, this dish is able be dish special

Ingredients and seasonings required exist in prepare

1. Prepare 1 kg medium cut chicken (washed)
2. Prepare 4 medium size onion (3 sliced and 1 paste)
3. Take 1 1/2 tbsp Ginger garlic paste
4. Prepare 2 tsp Red chilli powder
5. Prepare 1/2 tsp turmeric powder
6. Take 1 tsp black pepper powder
7. Prepare Pinch garam masala powder
8. Prepare to taste Salt
9. Prepare 1/2 cup mustard oil
10. Take 1 black cardamom
11. Prepare 2 green cardamom
12. Prepare 2 inch cinnamon stick
13. Use 2 bay leaf
14. Prepare 2-3 cloves

Murgh Handi is a Pakistani chicken dish packed with flavor. Chicken pieces are stir-fried in a spiced tomato sauce and served with naan or basmati rice. This dish is traditionally made in a handi, a glazed terracotta pan, and cooked over a wood fire. I did not have this option, so I used a large wok on the stove.

How to cook Murgh Handi or Chicken Handi:

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.
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.
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.
11. Done and ready to serve!

Murgh Handi is Pakistani chicken dish packed with flavors. The gravy or base is made from cashew nuts and yogurt. You can even make veg handi or paneer handi or even mutton handi following the same instructions. If you are looking for more such recipes, try the Kerala Style Chicken Curry Recipe, Chettinad Chicken curry, Hyderabadi Dum ka Murgh Salan. How to Make Handi Murgh Clean the chicken.

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