Handi Murgh Paneer
Handi Murgh paneer – Being inspired by the traditional paneer handi, which is usually, served at Karachi’s many popular restaurants. This chicken paneer handi recipe is unique because it consists of many unique ingredients, such as crushed almonds, the goodness of cheese and fresh cream. It is a dish that brings the popular culinary tastes to your dining table. This handi murgh paneer recipe is inspired by paneer reshmi handi and it’s finally time we give a twist to the traditional recipe to suffice the modern mouths of the citizens living in the Indian subcontinent. Handi chicken paneer is served in a Handi (claypot), in which there are boneless pieces of tender and juicy chicken that are delicately spiced with cream sauce and garnished with green chilies. You can serve this recipe with crispy garlic naan as a side.
This decadent chicken dish has a rich and creamy sauce which indulges the eater with the goodness of coconut. You can prepare this recipe to impress your friends and family.
| Recommended By Chef |
| 00.10 To Prep |
| To Cook |
| As Desired Servings |
| Tips About Recipe |
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Chicken boneless (cubed)........ 500 gm
Oil............................................. 1/2 cup
Onion Paste............................. 1/2 cup
Ginger & Garlic Paste.............. 1 teaspoon each
Yogurt (beaten)........................ 1.5 cup
White Pepper Powder.............. 1 & 1/2 teaspoon
Iodized Salt.............................. 1 teaspoon / to taste
Green Chili Paste.................... 4 tablespoons
Almonds Paste........................ 1 & 1/2 tablespoons
Cheddar Cheese (grated)....... 6 tablespoons
Fresh Cream........................... 1/2 cup
Almonds.................................. For Garnishing
Green Chili............................... For Garnishing
How to make Handi Murgh Paneer
METHOD:
- Heat the oil; cook the onion paste, Ginger Paste, and Garlic Paste until it turns light golden brown on a low flame.
- Add the chicken and cook for few minutes till it changes its color.
- To this add yogurt, White Pepper Powder, Iodized Salt, green chili paste, and almond paste.
- Cook on medium heat with the lid covered for 15 minutes or till the meat gets tender and the gravy starts to thicken.
- Turn the heat to high; add cheddar cheese and fresh cream. Do bhunai for a few minutes till the oil starts to appear on top.
- Serve hot with fresh green chilies and flaked almonds. Perfect accompaniment: hot naans/kulchas/roti.
Posted By:
Murtaza Akeel, lahore