Handi Murgh

Recipe by
Total Time:
2 hours 45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • Chicken - 1 kg
  • Lime juice - 2 tbsp
  • Curd - 1/2 cup
  • Ginger garlic paste - 2 tsp
  • Chilli powder - 1.5 tsp
  • Garam masala - 1 tsp
  • Salt - 1.5 tsp
  • Oil - 2 tbsp
  • For Gravy:
  • Tomato puree - 1/2 cup
  • Onions - 150 g
  • Ginger - 2 cm
  • Chilli powder - 1 tsp
  • Green chillies - 2-3
  • Ghee or Oil - 5 tbsp
  • Cloves, cinnamon, cardamoms - 2 each
  • Kasoori methi - 2 tsp
  • Salt - to taste
  • Fresh cream - 2 tbsp

How to Make Handi Murgh

  • Clean the chicken.
  • Mix chicken with, lime juice, curd, ginger garlic paste, chilli powder, garam masala, salt and keep aside for 2 hours.
  • Then place them in a thick bottomed vessel (a non stick pan) and cook covered till chicken is tender.
  • Add a little oil and stir fry till the pieces turn brown.
  • For Gravy:
  • Grate onions, mince ginger, slit green chillies.
  • Heat 4 tbsp of oil or ghee, add cloves, cinnamon and cardamoms.
  • Add onions and ginger fry till brown.
  • Add chilli powder, green chillies, tomato puree and salt. Simmer for 5 minutes.
  • Stir in the cream. Add chicken pieces and simmer for 2-3 minutes.
  • Heat the remaining ghee, add kasoori methi and pour over the chicken.
  • Serve.

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