Safed Murgh (Safed Chicken) | How to make Safed Murgh (Safed Chicken)

By Tathagata Deb  |  21st Aug 2016  |  
4 from 1 review Rate It!
  • Safed Murgh (Safed Chicken), How to make Safed Murgh (Safed Chicken)
Safed Murgh (Safed Chicken)by Tathagata Deb
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About Safed Murgh (Safed Chicken) Recipe

Rajasthani Delicacy - Chicken in pale, rich gravy with a base of poppy seeds and cashew nuts.

Safed Murgh (Safed Chicken) is a delicious dish which is enjoyed by the people of every age group. The recipe by Tathagata Deb teaches how to make Safed Murgh (Safed Chicken) step by step in detail. This makes it easy to cook Safed Murgh (Safed Chicken) in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Safed Murgh (Safed Chicken) at home. This amazing and mouthwatering Safed Murgh (Safed Chicken) takes few minutes for the preparation and 40 minutes for cooking. The aroma of this Safed Murgh (Safed Chicken) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Safed Murgh (Safed Chicken) is a good option for you. The flavour of Safed Murgh (Safed Chicken) is palatable and you will enjoy each and every bite of this. Try this Safed Murgh (Safed Chicken) and impress your family and friends.

Safed Murgh (Safed Chicken)

Ingredients to make Safed Murgh (Safed Chicken)

  • chicken pieces 500 gm
  • ghee 1/4 cup
  • cumin seeds 1 tablespoon
  • Black pepper (dust) 1/2 tablespoon
  • ginger paste 1 tablespoon
  • garlic paste 1 tablespoon
  • Green chili paste 1 tablespoon
  • cashew nut paste 1/2 cup
  • poppy seeds paste 1/2 cup
  • vinegar 1 tablespoon
  • cornflour 1 tablespoon
  • Milk 1/2 cup
  • sugar
  • salt
  • coriander leaves (chopped)

How to make Safed Murgh (Safed Chicken)

  1. Boil the chicken in a sauce pan and then simmer till cooked (roughly 20 minutes) with 2 cups of water.
  2. When cool, drain the chicken pieces and mix the milk and the chicken stock together and make 2.5 cups adding more water if needed.
  3. Heat the ghee in a wok and fry the cumin seeds and black pepper.
  4. When fried add the ginger, garlic and green chili paste and cook till the color becomes a little darker.
  5. Add the salt and the cashew nut, poppy seeds paste and stir well to mix. Cook few minutes.
  6. Next add the chicken and the stock and milk mixture and bring to boil.
  7. Add the cornflour mixture, bring to boil and simmer for few minutes before the gravy becomes thick enough.
  8. Add the vinegar, sugar and half of the chopped coriander leaves and keep in standing time for 5 minutes.
  9. Serve hot after garnishing with the remaining chopped coriander leaves, enjoy with roti/rice/parantha.

My Tip:

Don't overcook the gravy or else the poppy seeds will start separating out from the gravy.

Reviews for Safed Murgh (Safed Chicken) (1)

Shiva Pande2 years ago

Looks absolutely delicious