Handi Murgh Paneer Recipe

Inspired by the paneer handi served at Karachi’s coastal restaurants, this recipe calls for almonds, cheese and cream. It becomes one decadent dish that brings a little taste of Karachi to your table!

It becomes one decadent dish that brings a little taste of Karachi to your table!

  • Prepare in: 10 mins

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Ingredients

  • Chicken boneless (cubed) : 500 gm
  • Oil : 1/2 cup
  • Onion Paste : 1/2 cup
  • National Ginger & Garlic Paste : 1 teaspoon each
  • Yogurt (beaten) : 1.5 cup
  • White Pepper Powder : 1 & 1/2 teaspoon
  • National 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 garnish
  • Green Chili for garnish

Method

Heat the oil; cook the onion paste, National Ginger Paste, and National Garlic Paste till light golden on a low flame.

Add the chicken and cook for few minutes till it changes its color.

To this add yogurt, White Pepper Powder, National 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.

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