Murgh Tamatar Handi is a popular Pakistani dish known for its rich and aromatic flavors. Cooked traditionally in a ‘handi’ or clay pot, it combines tender chicken pieces with a tangy and spicy tomato-based gravy. The dish is enhanced with a variety of spices such as cumin, coriander, and garam masala, providing a warm and hearty taste that is both comforting and satisfying. The use of fresh tomatoes gives the curry a delightful acidity, balancing the richness of the chicken. Often enjoyed with naan or rice, this dish is loved for its flavorful and aromatic profile, making it a favorite in Pakistani households.
Murgh Tamatar Handi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
5 Grams
Saturated Fat
85 Mg
Cholesterol
700 Mg
Sodium
15 Grams
Carbohydrates
30 Grams
Protein
10 Mg
Vitamin C
Directions
Step 1
Heat oil in a handi over medium heat. Add onions and sauté until golden brown.
Step 2
Add ginger and garlic, stir for 2 minutes.
Step 3
Incorporate tomatoes and cook until soft.
Step 4
Add chicken pieces, cook until they are no longer pink.
Step 5
Mix in cumin, coriander, garam masala, and salt. Stir well.
Step 6
Add yogurt, reduce heat, cover, and simmer for 20 minutes.
Step 7
Uncover and cook on high for 5 minutes to thicken the gravy. Serve hot.
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