Murgh Sunehri Handi is a delightful Pakistani dish known for its rich and creamy flavor profile. Originating from the traditional kitchens of India and Pakistan, this dish is loved for its blend of spices and tender chicken cooked in a clay pot, enhancing the taste and aroma. Key ingredients include chicken, yogurt, and a variety of spices such as garam masala and turmeric, which give it a golden hue. The dish is often garnished with fresh coriander and ginger, adding a refreshing contrast to the creamy texture. People love Murgh Sunehri Handi for its comforting, aromatic quality that pairs perfectly with naan or rice, making it a favorite in family gatherings and special occasions.
Murgh Sunehri Handi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Yogurt – 1 Cups
- Onion – 2 Cups
- Ginger Garlic Paste – 2 Tbsp
- Green Chili – 3 Piece
- Turmeric Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- Garam Masala – 1 Tsp
- Coriander – 2 Tbsp
- Oil – 4 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
5 Grams
Saturated Fat
100 Mg
Cholesterol
500 Mg
Sodium
10 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
3 Grams
Sugars
30 Grams
Protein
Directions
Step 1
Heat oil in a handi over medium heat. Add sliced onions and sauté until golden brown.
Step 2
Add ginger garlic paste and sauté for another minute.
Step 3
Add chicken pieces and cook until they turn white.
Step 4
Mix in turmeric, red chili powder, and salt. Stir well to coat the chicken.
Step 5
Add yogurt and green chilies. Cook for 10 minutes until the oil separates.
Step 6
Sprinkle garam masala and coriander. Cover and simmer for 10 minutes.
Step 7
Garnish with fresh coriander before serving hot with naan or rice.
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