Murgh Zeera Handi is a classic Pakistani dish known for its aromatic and savory flavors. The name translates to ‘Cumin Chicken Pot,’ highlighting cumin as the key spice that imparts a warm, earthy taste. This dish combines tender chicken pieces cooked in a rich, creamy tomato-based sauce with a blend of spices such as cumin, coriander, and garam masala. The use of yogurt adds a tangy depth, while green chilies provide a hint of heat. This delightful dish is usually enjoyed with naan or steamed rice, making it a favorite for family gatherings and festive occasions. Its hearty and comforting profile is what draws people to it, offering a perfect balance of spice and creaminess that delights the palate.
Murgh Zeera Handi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 1 Kg
- Yogurt – 1 Cups
- Tomato – 2 Cups
- Onion – 2 Cups
- Green Chili – 4 Piece
- Ginger – 2 Tbsp
- Garlic – 2 Tbsp
- Cumin – 1 Tbsp
- Coriander Powder – 1 Tbsp
- Garam Masala – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
5 Grams
Saturated Fat
95 Mg
Cholesterol
650 Mg
Sodium
15 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Heat oil in a handi or deep pot over medium heat. Add the chopped onions and sauté until golden brown.
Step 2
Add ginger and garlic paste, stir for a minute.
Step 3
Add the chopped tomatoes and cook until they soften.
Step 4
Add cumin, coriander powder, and green chilies. Cook for another 2-3 minutes.
Step 5
Add the chicken pieces, stirring until they are well coated with the spices.
Step 6
Stir in the yogurt, lower the heat, and let the chicken simmer for about 20 minutes or until cooked through.
Step 7
Sprinkle garam masala, mix well, and cook for an additional 5 minutes before serving hot.
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