Murgh Shahi Dhaniwal Handi is a regal Pakistani dish that boasts a rich and creamy texture, infused with traditional spices. Originating from the royal kitchens, this dish combines succulent chicken pieces with the aromatic flavors of cardamom, cloves, and cinnamon. The addition of yogurt and cream provides a lush and velvety sauce that perfectly complements the tender chicken. This dish is loved for its luxurious taste and the way it envelops the senses with its fragrant spices and rich flavors. It’s a favorite for special occasions and family gatherings, offering a taste of royal heritage in every bite. Serve it with naan or steamed rice for a complete dining experience.
Murgh Shahi Dhaniwal Handi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 1 Kg
- Onion – 2 Cups
- Yogurt – 1 Cups
- Cream – 0.5 Cups
- Ginger Garlic Paste – 2 Tbsp
- Green Cardamom – 4 Piece
- Cloves – 4 Piece
- cinnamon stick – 1 Piece
- Coriander Powder – 2 Tsp
- Salt – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
10 Grams
Saturated Fat
110 Mg
Cholesterol
400 Mg
Sodium
10 Grams
Total Carbohydrate
1 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Heat oil in a handi and add cardamom, cloves, and cinnamon stick. Sauté until fragrant.
Step 2
Add onion and cook until golden brown. Stir in ginger garlic paste and cook for 2 minutes.
Step 3
Add chicken pieces and stir well to coat with spices. Cook until chicken is no longer pink.
Step 4
Mix in yogurt, coriander powder, and salt. Cook for 10 minutes on medium heat.
Step 5
Reduce heat, add cream, and simmer for another 10 minutes until chicken is tender.
Step 6
Garnish with fresh coriander and serve hot with naan or rice.
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