Safed Murg
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Recipe Submitted by:
Safed Murg
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Recipe Submitted by:
| Servings | Prep Time |
| 6people | 20mins |
| Cook Time |
| 35mins |
| Servings | Prep Time | Cook Time |
| 6people | 20mins | 35mins |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 800 gm Chicken
- 4 tbsp Oil
- 1/2 cup milk
- 1/2 cup cream ( may reduce for health reasons)
- GRIND TOGETHER
- 2 tbsp Cashews or blanched almonds
- 7-8 cloves garlic
- 1 piece Ginger about an inch
- 1 Green Chillies
- 1 1/2 cups Curd
- CRUSH TOGETHER – SPICES
- 2 blades mace javetri
- 1 tsp fennel powder saunf
- 3-4 seeds cardamom ilaichi
- OTHER SPICES
- 1/4 tsp Nutmeg jaiphal
- 1/2 tsp cumin powder
- 1/2 tsp Coriander powder
- 1/2 tsp Garam masala powder
- 2 tsp Salt or to taste
- 1/2 tsp Pepper
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Ingredients
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Instructions
- Put cashews, garlic, ginger , green chilli and curd in a grinder and churn till smooth .
- Heat oil. Add the cashew-curd mixture. Cook on high flame stirring all the time for 4-5 minutes.
- Add chicken and cook on high flame till it changes its colour for 4-5 mins.
- Reduce heat. Add all the crushed spices and all other spices. Mix well.
- Add milk. Cover and cook and for 15-20 mins or till chicken gets tender.
- Add cream . Mix and remove from fire.
Recipe Notes
I followed this recipe and the colour is not as white as I expected. So I recommend usage of white pepper powder instead of black and addition of lesser garam masala, preferably at the end