Murgh Haandi Lawabdaar

Also known as 'Karahi Chicken'.
Fairly difficult

Murgh Haandi Lawabdaar
Preparation time
Cooking time


For 3 Person(s)


  • 500 grams chicken breast and legs
  • 3 cardamom, whole
  • 3 cloves, whole
  • 2 cinnamon sticks
  • 2 onions
  • 50 grams cashew nuts
  • 1 teaspoon(s) ginger paste
  • 1 teaspoon(s) garlic paste
  • 30 grams tomato paste
  • 1 teaspoon(s) turmeric powder
  • 1 teaspoon(s) cumin powder
  • 0.5 teaspoon(s) chili powder
  • 1 teaspoon(s) garam masala
  • 200 mL chicken stock
  • 2 tablespoon(s) double cream
  • 1 teaspoon(s) sakt, or to taste
  • 30 mL cooking oil

Murgh Haandi Lawabdaar Directions

  1. Heat stock in a sauce pan and cook your chicken in the stock. Keep it aside when chicken is tender and cooked. 
  2. Cut onion lengthwise and then slice it. 
  3. Heat oil in a small haandi (deep pan) and put the whole spice. When it has released the aroma put sliced onions. 
  4. Fry onion till golden brown.
  5. Take out half the brown onion and make paste with cashew nut in a food processor.
  6. Add ginger and garlic paste in the haandi with rest of the onion.
  7. Add tomato paste and the ground spices and fry till oil separates.
  8. Add the chicken, stock, salt and the paste.
  9. Cook for 2-3 mins and then stir the cream in.
  10. Take off the heat and serve with a whirl of cream.