Name: Safed Murgh (Safed Chicken) recipe by Tathagata Deb at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Chicken pieces 500 gm; Ghee 1/4 cup; Cumin seeds 1 tablespoon; Black pepper (dust) 1/2 tablespoon; Ginger paste 1 tablespoon; Garlic paste 1 tablespoon; Green chili paste 1 tablespoon; Cashew nut paste 1/2 cup; Poppy seeds paste 1/2 cup; Vinegar 1 tablespoon; cornflour 1 tablespoon; Milk 1/2 cup; sugar; Salt; Coriander leaves (chopped)

ABOUT Safed Murgh (Safed Chicken) RECIPE

Rajasthani Delicacy - Chicken in pale, rich gravy with a base of poppy seeds and cashew nuts.

Ingredients Serving: 4

Chicken pieces 500 gm
Ghee 1/4 cup
Cumin seeds 1 tablespoon
Black pepper (dust) 1/2 tablespoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chili paste 1 tablespoon
Cashew nut paste 1/2 cup
Poppy seeds paste 1/2 cup
Vinegar 1 tablespoon
cornflour 1 tablespoon
Milk 1/2 cup
sugar
Salt
Coriander leaves (chopped)

Instructions

Boil the chicken in a sauce pan and then simmer till cooked (roughly 20 minutes) with 2 cups of water.
When cool, drain the chicken pieces and mix the milk and the chicken stock together and make 2.5 cups adding more water if needed.
Heat the ghee in a wok and fry the cumin seeds and black pepper.
When fried add the ginger, garlic and green chili paste and cook till the color becomes a little darker.
Add the salt and the cashew nut, poppy seeds paste and stir well to mix. Cook few minutes.
Next add the chicken and the stock and milk mixture and bring to boil.
Add the cornflour mixture, bring to boil and simmer for few minutes before the gravy becomes thick enough.
Add the vinegar, sugar and half of the chopped coriander leaves and keep in standing time for 5 minutes.
Serve hot after garnishing with the remaining chopped coriander leaves, enjoy with roti/rice/parantha.

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