Murgh Niaz Handi is a delightful Pakistani dish known for its rich, creamy texture and aromatic flavors. Originating from the culinary traditions of Punjab, this dish combines succulent chicken pieces with a blend of spices such as cumin, coriander, and garam masala, cooked in a creamy yogurt and tomato-based sauce. The use of a clay pot, or ‘handi’, enhances the earthy flavors, making it distinctively authentic. People love this dish for its comforting warmth and the perfect balance of spices that tantalize the taste buds. Garnished with fresh coriander and served with naan or rice, it is a favorite choice for festive occasions and family gatherings.
Murgh Niaz Handi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Onion – 2 Cups
- Tomato – 1 Cup
- Yogurt – 1 Cup
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- Cumin Powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Garam Masala – 1 Tsp
- Oil – 4 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Protein
20 Grams
Total Fat
5 Grams
Saturated Fat
70 Mg
Cholesterol
200 Mg
Sodium
10 Grams
Carbohydrates
2 Grams
Dietary Fiber
Directions
Step 1
Heat oil in a handi over medium heat. Add onions and sauté until golden brown.
Step 2
Add ginger and garlic paste, stirring for a minute.
Step 3
Add tomatoes and cook until soft.
Step 4
Mix in cumin, coriander, and garam masala. Cook for 2 minutes.
Step 5
Add chicken pieces and cook until they change color.
Step 6
Lower the heat, add yogurt, and stir continuously to prevent curdling.
Step 7
Cover and cook on low heat for 20 minutes or until chicken is tender. Garnish with coriander.
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