Description
Curry steam-simmering chicken, onions, tomatoes, cashew paste in a yogurt-based spice sauce using a 'Handi (narrow-mouthed, deep-bottomed clay pot)'.
Restaurants serving Murgh Handi
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Onion
- Tomato puree
- Cashew paste
- Heavy cream
- Yogurt
- Coriander powder
Instructions
- Lightly marinate chicken with yogurt and spices. Paste cashews and almonds with water.
- Heat oil in a Handi (or thick pot), fry onions and garlic-ginger, add tomato puree and spices (coriander, turmeric) to make a masala base.
- Toss chicken, nut paste, heavy cream into the pot, cover, steam-simmer on low. The pot shape traps moisture, finishing chicken extremely soft.
Learn more Spice, substitutes, tips
Key spices
Sweet mellow aroma of garam masala and cashew nuts
Substitutes at Japanese supermarkets
Pork (as a rich stew-style arrangement sub)
Pairing
Naan、Jeera Rice
Trivia
[Trend] At high-end Indian restaurants, serving the curry still in the copper or clay 'Handi (pot)' used for cooking is a status symbol. Trapping steam makes the meat umami completely melt into the sauce.
Eating tips & etiquette
[Unique Eating] Scoop the piping hot sauce directly from the Handi (pot) with naan, tasting even the flavor from the charred pot edges without waste!
Allergen
Chicken, Dairy, Tree nuts