Murgh Anwar Handi

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Pakistani Recipes

Murgh Anwar Handi is a traditional Pakistani dish known for its rich and creamy texture. The dish is named after the clay pot, or ‘handi’, in which it is traditionally cooked. It combines tender chicken pieces with a luscious sauce made from yogurt, spices, and tomatoes, offering a delightful blend of tangy and spicy flavors. The use of fresh herbs and spices gives it an aromatic profile that is both comforting and exciting. Often enjoyed with naan or rice, this dish is beloved for its hearty nature and the depth of flavor that develops through slow cooking. Perfect for family gatherings, it’s a dish that brings warmth and satisfaction to the table.

Ingredients

Serving Size:

Chicken – 500 Grams
Onion – 2 Cups
Tomato – 1 Cups
Yogurt – 1 Cups
Ginger Garlic Paste – 2 Tbsp
Coriander Powder – 1 Tsp
Cumin Powder – 1 Tsp
Red Chili Powder – 1 Tsp
Garam Masala – 1 Tsp
Salt – 1 Tsp
Oil – 3 Tbsp
coriander leaves – 0.5 Cups

Nutrition

Per Serving

350 Kcal

Calories

18 Grams

Total Fat

4 Grams

Saturated Fat

90 Mg

Cholesterol

600 Mg

Sodium

10 Grams

Total Carbohydrates

2 Grams

Dietary Fiber

30 Grams

Protein

Directions

Step 1

Heat oil in a handi over medium flame. Add onions and sauté until golden brown.

Step 2

Add ginger garlic paste and cook for 2 minutes.

Step 3

Stir in tomatoes and cook until they soften.

Step 4

Add chicken pieces, stirring well to coat with the mixture. Cook for 5-7 minutes.

Step 5

Mix in yogurt, coriander powder, cumin powder, red chili powder, and salt. Cook for 10 minutes.

Step 6

Reduce the heat, cover the handi, and let it simmer for another 15 minutes.

Step 7

Sprinkle garam masala and garnish with coriander leaves before serving hot with naan or rice.

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Murgh Anwar Handi

Categories :

Ingredients

Nutrition