Creamy White Chicken / Safed Murgha

Creamy White Chicken / Safed Murgha


Creamy White Chicken

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.

Creamy White Chicken
Creamy White Chicken
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.
Creamy White Chicken


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.

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  • 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


  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.


  • 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.


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

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Topics #chicken recipe #Creamy White Chicken

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