Safed Murgh Handi Recipe – Chicken in White Gravy
A beautiful and subtly spiced Indian dish, Safed Murgh Handi or Chicken in White Gravy is an elegant recipe that combines the richness of coconut milk, cashews, and yogurt with fragrant spices. This Awadhi-inspired dish, originating from the Mughlai kitchens, is mildly spicy, creamy, and goes perfectly with rice or naan. Ideal for a comforting lunch or dinner, this high-protein recipe will surely be a delightful addition to your meal rotation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken | 1 kg |
| Onions, chopped | 2 |
| Green Chillies (adjust to taste) | 8 |
| Cashew nuts, powdered | 12 |
| Curd (Yogurt) | 1/2 cup |
| Sunflower Oil | 1 1/2 tablespoons |
| Ghee | 1 1/2 tablespoons |
| Curry leaves | 10 |
| Raisins | 10 |
| Coconut milk | 1 cup |
| Kadhi masala | 2 tablespoons |
| Cumin powder | 1 tablespoon |
| White pepper powder | 1/4 teaspoon |
| Salt | To taste |
| Ginger Garlic Paste | 1 1/2 tablespoons |
| Green Cardamom (Elaichi) Pods | 3 |
| Bay leaf (Tej Patta) | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cumin seeds (Jeera) | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 420 kcal |
| Protein | 30g |
| Carbohydrates | 12g |
| Fat | 28g |
| Fiber | 2g |
| Sodium | 430mg |
| Cholesterol | 120mg |
Note: Nutritional values are approximate and can vary based on ingredients and serving sizes.
Instructions
-
Preparation
Begin by gathering and preparing all ingredients. This includes chopping the onions, powdering the cashew nuts, and ensuring the chicken is clean and cut as desired. -
Cooking the Onions
- In a large, deep pan or kadai, heat the sunflower oil over medium heat.
- Add the chopped onions and sauté until they turn translucent, then remove from the pan and set aside to cool.
- Once cooled, blend the onions into a smooth paste using a hand blender. Set aside.
-
Tempering the Spices
- In the same pan, heat the ghee over medium heat.
- Add cumin seeds, and let them sizzle for a few seconds.
- Follow with the green cardamom pods, cinnamon stick, and bay leaf. Sauté for a few seconds until the spices release a fragrant aroma.
-
Adding Aromatics
- Add the ginger-garlic paste to the pan, keeping the heat low. Sauté for about 30 seconds to 1 minute, until the raw aroma fades.
-
Incorporating Onion Paste
- Now, add the onion paste to the pan and cook until the mixture thickens slightly and comes together.
-
Adding the Coconut Milk and Yogurt
- Pour in the coconut milk and add the yogurt. Stir well and keep the heat at medium.
- Mix in the powdered cashews, kadhi masala, cumin powder, and white pepper powder. Stir continuously to blend the ingredients smoothly, forming a rich, creamy white gravy.
-
Cooking the Chicken
- Add the chicken pieces to the pan, ensuring they are well-coated in the gravy.
- Add the curry leaves and raisins, stirring to combine.
- Cover the pan, reduce heat to low, and let the chicken cook for about 10 minutes, or until it is tender and fully cooked. (If needed, add up to 1/2 cup of water to adjust the consistency.)
-
Finishing and Serving
- Once the chicken is tender, taste and adjust salt as needed.
- Serve hot with Awadhi Style Sheermal, Homemade Butter Naan, or Methi Matar Pulao (Spicy Fenugreek Leaf & Green Pea Rice).
Enjoy the delicate flavors and creamy texture of this Safed Murgh Handi, a perfect addition to your meal lineup!
