Chef’s Nectar, “ Handi Murgh” Murgh Tangris/legs cooked in exotic gravy !😋😋🥰👌

We have so many different variants for cooking different sorts of meats and poultry, as we have wide techniques in our authentic Indian contemporary cuisine, Handi is a vessel which stands for a clay pot or a terracota pot. And this particular curry is traditionally cooked in a clay pot which add more exotic texture to this curry. This slow cooking method gives the immense taste to the meat dishes and help them to maintain their nutritious value🥰👍👌

Ingredients for making the Handi Murgh 😊💪

  • 1 kg Chicken legs as per this recipe you can use chicken cuts as per your preferences
  • 1 1/2 cup Yougurt whisked/curd
  • 10-12 Cashews & Almonds/Paste
  • 3 large Onions thinly sliced
  • 2 medium sized Tomatos chopped
  • 1 1/2 tbsp Ginger & garlic paste
  • 2-3 Green chillies chopped
  • 1 1/2 tsp Chilli powder or as per taste
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 2 tsp Coiander seeds lightly crushed
  • 1 tbsp Kasuri methi (dried fenugreek leaves)
  • 1/2 tsp Garam masala powder
  • 1/2 tsp sugar
  • Salt to taste
  • 4-5 tbsp Ghee/ Butter

Method for making this heavenly dish Murgh Handi 😋

  • In handi heat ghee/butter on a medium heat. Then add the onions and fry till it turns golden brown and aromatic.
  • Add ginger garlic paste and fry for a mins so it’s becomes fragrant.
  • Add chopped tomatoes, chillies and continue sautéing until the tomatoes are soft and mushy.
  • Add all the spices as stated above 👆eg. chillipowder, turmeric powder, cumin powder, salt and half of the crushed coriander seeds mix and stir fry for 2 mins
  • Toss in the chicken pieces and mix everything well with the prepared masala.
  • Continue frying for 3-4 mins stirring frequently. The chicken slowly starts releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat, or till the time chicken becomes tender or done cooked properly.
  • Add in the whisked yogurt, nut paste, sugar, kasuri methi(dried fenugreek leaves) and the rest of the coriander seeds and mix everything well.
  • Add garam masala powder and give a good stir. Check the seasoning add salt sugar if required. Cook for another 8-10 minutes, stirring frequently.
  • When you see oil seeping out from the gravy, turn off the gas. The Chicken handi is ready.
  • Served hot garnished with chopped fresh cilantro/ coriander leaves. Accompanied with Butter Naan/ Roti/ Paratha. Or with steamed rice or jeera pulao as per your preferences along with salad papad and chutney.
  • My favorite to eat this fabulous dish with butter naan, it would be mind blowing, try it out and enjoy with your loved ones.🥰🥰👌😋

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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