Indian Chicken In White Gravy (Safed Murgh - Curry)

Name: Indian Chicken In White Gravy (Safed Murgh - Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 broiler-fryer chicken, cut into 8 pieces (I used boneless, skinless thighs, all fat removed); 1/4 cup ghee; 1 teaspoon cumin seed; 1/2 teaspoon peppercorn; 2 teaspoons ginger-garlic paste (alternately 1 tsp of each); 1 1/2 teaspoons salt; 1 tablespoon poppy seed (I used white, but black's ok too); 1/4 cup cashews, soaked, drained and ground to a paste; 1 teaspoon vinegar; 1 teaspoon sugar; 4 tablespoons coriander leaves or 4 tablespoons cilantro, finely chopped; 2 2 tablespoons cornstarch or 2 tablespoons Wondra Flour, dissolved in 1/2 cup water; 1/2 cup milk

Servings: persons

1 broiler-fryer chicken, cut into 8 pieces (I used boneless, skinless thighs, all fat removed)
1/4 cup ghee
1 teaspoon cumin seed
1/2 teaspoon peppercorn
2 teaspoons ginger-garlic paste (alternately 1 tsp of each)
1 1/2 teaspoons salt
1 tablespoon poppy seed (I used white, but black's ok too)
1/4 cup cashews, soaked, drained and ground to a paste
1 teaspoon vinegar
1 teaspoon sugar
4 tablespoons coriander leaves or 4 tablespoons cilantro, finely chopped
2 2 tablespoons cornstarch or 2 tablespoons Wondra Flour, dissolved in 1/2 cup water
1/2 cup milk

1
Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).
2
When cool, remove the chicken pieces, RESERVING the cooking water, and mix the milk and the stock (water chicken was cooked in) together and make up to 2 cups adding more water if required.
3
Heat the ghee in a heavy based pan on medium heat and add the cumin seeds, poppy seeds and peppercorns, taking care not to burn. When they splutter, add the ginger and garlic, and saute till a little darker in color.
4
Add the salt and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil.
5
Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.
6
Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves. Serve with basmati rice.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 broiler-fryer chicken, cut into 8 pieces (I used boneless, skinless thighs, all fat removed), 1/4 cup ghee, 1 teaspoon cumin seed, 1/2 teaspoon peppercorn, and more.

Yes, Indian Chicken In White Gravy (Safed Murgh - Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!