Creamy Safed Murgh Handi – Chicken in Rich White Gravy

Safed Murgh Handi Recipe – Chicken in White Gravy

Description:
The Safed Murgh Handi recipe is a cherished dish that takes me back to my childhood and evokes memories of the rich culinary heritage of India. This dish features chicken cooked in a flavorful white gravy made with traditional spices, yogurt, coconut milk, and nuts. A delightful mix of kadhi masala, cumin powder, white pepper, and cardamom, combined with the smoothness of yogurt and coconut milk, creates a unique texture and flavor that stands out. It’s perfect for family gatherings or a cozy meal at home. Top it off with slivered nuts of your choice for added crunch and visual appeal.

Cuisine: Indian
Course: Side Dish
Diet: High Protein, Non-Vegetarian

Ingredients:

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Prepare the Ingredients:
   Begin by prepping all the ingredients. Chop the onions and green chillies, powder the cashew nuts, and measure out the remaining spices and liquids.

2. Cook the Onions:
   In a kadai (Indian wok), heat a little oil over medium heat. Once the oil is hot, add the chopped onions and sauté until they turn translucent. Remove the onions from the kadai and set them aside to cool for a moment. Once cooled, blend the onions into a smooth paste using a hand blender.

3. Prepare the Spices:
   In the same kadai, heat ghee over medium heat. Add cumin seeds and sauté for a few seconds until they sizzle. Immediately add the green cardamom, cinnamon stick, and bay leaf. Stir for a few more seconds until the cardamom puffs up and the aroma becomes fragrant.

4. Add Ginger Garlic Paste:
   Add the ginger garlic paste and sauté on low heat for about 30 seconds to 1 minute until the raw smell dissipates.

5. Incorporate Onion Paste and Cook the Base:
   Add the smooth onion paste to the kadai. Sauté the mixture on medium heat until the oil begins to separate from the onion paste, indicating that the base is well-cooked and the flavors have melded together.

6. Add Yogurt and Coconut Milk:
   Once the onion mixture is ready, lower the heat and add the yogurt and coconut milk. Mix in all the masalas—kadhi masala, cumin powder, and white pepper powder. Allow the ingredients to cook together until the yogurt and coconut milk blend into a smooth, creamy white gravy.

7. Add the Chicken and Simmer:
   Add the chicken pieces to the gravy. Toss in the curry leaves and sultana raisins, mixing everything well. Cover the kadai and let the chicken cook for about 10 minutes, or until the chicken is tender and cooked through. If needed, you can add 1/2 cup of water to adjust the consistency of the gravy.

8. Final Touch:
   Check the seasoning and adjust salt to taste. If the gravy is too thick, you can add a little more water to reach your desired consistency.

9. Serve:
   Once the chicken is tender and the gravy has thickened to a rich, creamy texture, remove the dish from the heat. Serve the Safed Murgh Handi hot, garnished with slivered nuts of your choice. Pair this flavorful chicken dish with Sheermal (Awadhi-style flatbread), Homemade Butter Naan, or Methi Matar Pulao (spicy fenugreek leaf and green pea rice) for a complete meal.

Enjoy this creamy, flavorful chicken dish as part of a hearty lunch or dinner.

This Safed Murgh Handi recipe combines the authenticity of Indian spices with the smooth richness of coconut milk, making it a perfect addition to any festive or everyday meal. It’s a true testament to the rich culinary traditions of India!