White Chicken / Creamy White Chicken / Safed Murgha



Safed murgh or White Chicken is rich in texture and creamy in gravy . White Chicken is one of my those easy and quick recipes , which has scrumptious taste and looks royal too , it's an hassle free Recipe .

White Chicken is cooked separately and so is the gravy , which has cashew base , and then both combined to give a rich and aromatic flavor. You can prepare it in boneless chicken or with bones , I like both the ways but my boneless chicken has to be of leg thigh.




This is one of those experiments which was successful from my end. In fact after I made this white chicken 2-3 years back , my husband fell in love with my Creamy White Chicken , that every now and then he wants me to cook this. As he preferably calls it " Safed Murgha " he can have it at any day or time and I can prepare at any time , even if I am in my sleep. The last sentence was too much of exaggeration though , I know , hehehe...!



But trust me at least make this once and you will understand our exaggeration and over whelming response for this recipe.
Here is my signature dish , which I am putting up on my blog almost after 2 years "Creamy White Chicken or Safed Murgha " which my hubby named it.



INGREDIENTS :

1 kg chicken (with bones )
       OR
500 gms - 600 gms (boneless )
50 gms cashews
1/2 cup milk
1/4 cup fresh cream
2 large onions or 3 medium sized onions
3-4 green chilies
1/8 tsp garam masala powder
1/8 tsp cumin powder
2 tbsp ginger garlic paste +
2 tsp ginger garlic paste
3-4 garlic finely chopped 
1/4 cup ghee or 3tbsp butter
Few crushed dry kasuri methi

METHOD :

  1. Clean , wash and boil chicken with salt , 2 tbsp ginger garlic paste and 3-4 cups of water. Add 2 large whole onions too.
  2. Just in 5 mins remove the onions and let it cool .
  3. Grind the onions with cashews and  chillies. (Add chillies as per your taste )
  4. Side by side In a kadhai add little butter/ghee and chopped garlic , fry for few seconds .
  5. add 2 tsp ginger garlic paste and fry until raw smell disappears,now add cashew and onions paste , fry for 5 minutes .
  6. Once the Chicken is done shred into thick pieces or keep chunks ,if you are preparing with boneless chicken. ( If you are preparing with bones then skip this step )
  7. Make sure you keep some Chicken stock too , the water in which you boiled chicken, do preserve it.
  8. Add the chicken with the stock to the gravy and cook for 5 minutes, adjust salt.
  9. Now add  milk , and fresh cream, simmer for 5-7 minutes.
  10. Add crushed dry kasuri methi, garam masala powder and cumin powder .
  11. Once the gravy is thick, turn off the gas and ,serve hot with paranthas , phulkas , and salads.
  12. My Jhatpat creamy white chicken / safed murgha is ready. - Recipe by Zulekha Arafat.
NOTE :

  • Increase or decrease the chilies as per your preferences.
  • You can add more cashews too.
  • Adjust the fresh cream as per your preferences.
  • I prefer leg thigh boneless if I prepare my creamy white chicken/ safed murgha. 
  • If your gravy is too thick and you want a bit semi thick gravy then , add 1/2 cup or 3/4 cup of hot water to the gravy , cook for 3-4 minutes , adjust salt and then turn off the gas.
PREPARATION TIME : 35 - 40 MINUTES APPROXIMATELY .
SERVES : 3-4 PERSONS.



If you like my Recipe do recommend the Recipe Link to your family and Friends.



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