Name: Chicken Handi/Murgh Handi recipe by Tathagata Deb at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: Chicken 750 gm; Fried onions [beresta] - 1/2 cup; Chopped garlic 5-6 cloves; Ginger paste 1 tablespoon; Cumin seeds 1 tablespoon; Coriander seeds 2 tablespoons; Chopped tomatoes 1 large one; Chopped green chilies 5-6; Turmeric powder 1 tablespoon; Red chili powder 1 tablespoon; Garam Masala powder 1 tablespoon; Red chilies (dried) 5-6; Yoghurt/Curd 1/2 cup; Fresh cream 1/2 cup; Dry fenugreek leaves 2 tablespoons; ghee; Salt; sugar

ABOUT Chicken Handi/Murgh Handi RECIPE

A traditional recipe of chicken made in a gravy base of cream. (Typically cooked in an earthern pot i.e. handi)

Ingredients Serving: 5

Chicken 750 gm
Fried onions [beresta] - 1/2 cup
Chopped garlic 5-6 cloves
Ginger paste 1 tablespoon
Cumin seeds 1 tablespoon
Coriander seeds 2 tablespoons
Chopped tomatoes 1 large one
Chopped green chilies 5-6
Turmeric powder 1 tablespoon
Red chili powder 1 tablespoon
Garam Masala powder 1 tablespoon
Red chilies (dried) 5-6
Yoghurt/Curd 1/2 cup
Fresh cream 1/2 cup
Dry fenugreek leaves 2 tablespoons
ghee
Salt
sugar

Instructions

Heat ghee in a pot and fry the chopped onions till brown and keep them separately.
Heat ghee in a handi and fry the chopped garlic, ginger paste and tomatoes for 1 minute.
Add the fried onions and cook further.
Next add the cumin seeds, half of the coriander seeds and dried red chilies and cook a few minutes before adding the green chilies.
Cook for a few minutes and add turmeric powder, salt and red chili powder and fry properly.
When fried completely add the chicken and cook in mild flame with a cover on for 5 minutes.
Remove the cover and add the yoghurt (beaten with sugar) and add the remaining half coriander seeds and half of the fenugreek leaves.
Cook a few minutes and add the cream and remaining fenugreek leaves and garam masala powder and cook till prepared with a cover on.
Serve hot with roti/parathas.

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