Creamy White Chicken
Safed murgh or Creamy White Chicken is rich in texture and creamy in gravy . Creamy 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 .
Creamy 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 creamy 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, Just Kidding.
But trust me at least make this once and you will understand our exaggeration and over whelming response for this chicken 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.
You may also like
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 (Separately)
- 3-4 garlic finely chopped
- 1/4 cup ghee or 3tbsp butter
- Few crushed dry kasuri methi
HOW TO MAKE CREAMY WHITE CHICKEN
- Clean , wash and boil chicken with salt , 2 tbsp ginger garlic paste and 3-4 cups of water. Add 2 large whole onions too.
- Just in 5 mins remove the onions and let it cool .
- Grind the onions with cashews and chillies. (Add chillies as per your taste )
- Side by side In a kadhai add little butter/ghee and chopped garlic , fry for few seconds .
- add 2 tsp ginger garlic paste and fry until raw smell disappears,now add cashew and onions paste , fry for 5 minutes .
- 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 )
- Make sure you keep some Chicken stock too , the water in which you boiled chicken, do preserve it.
- Add the chicken with the stock to the gravy and cook for 5 minutes, adjust salt.
- Now add milk , and fresh cream, simmer for 5-7 minutes.
- Add crushed dry kasuri methi, garam masala powder and cumin powder .
- Once the gravy is thick, turn off the gas and ,serve hot with paranthas , phulkas , and salads.
- My Jhatpat creamy white chicken / safed murgha is ready.
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.
