Safed Murg or White chicken curry is a melt in mouth chicken curry. Flavored with delicate spices, this curry can be served with tandoori roti.
Safed Murg is the result of my various experiments to perfect the melt in mouth succulent chicken pieces.. As K being my biggest critic is very vocal about good , bad , ok taste. According to him the flavor of chicken and the masala merging together makes a perfect curry. With each bite , one should know that this is chicken based curry one is eating even if the chicken pieces are missing from the gravy. After quite a few experiments I have perfected at last this delicious White Chicken Curry. So this curry is all about moist , melt in mouth chicken pieces and curry full of flavor.
We start by marinating the chicken in with grounded paste of green chilly, ginger garlic and peppers. Keep aside for marination and start the preps for the gravy. I have added mixture of grounded almonds, melon seeds and coconut to balance the thickness and give a rich taste,
Every dish has one ingredient, which brings out the taste and make it apart from each other. Well you must have guessed from the picture above . The one ingredient used to make this safed murg/ white chicken curry special is mint. Adding mint at the start of the dish gives a balanced minty flavor .
For a vegetarian version of this curry too., substitute it with paneer , potatoes or even tofu.
Serves 2
Safed Murg or White chicken curry is a melt in mouth chicken curry. Flavored with delicate spices, this curry can be served with tandoori roti.
15Prep Time
Save RecipeIngredients
- 250 gm Chicken
- 5 tbsp Oil
- I : Marination - ground to paste
- 4 tbsp Yogurt
- 4 green chillies
- 5 Clove garlic
- 1/2 inch ginger
- 1/2 tsp white pepper powder
- 10 Black pepper
- 1/2 tsp Salt
- II : Ground to paste
- 2 Almonds
- 1/4 tsp melon seed (Magaztari)
- 1/4 tsp Coconut powder
- 1/4 tsp poppy seed (opt)
- 1/3 cup water
- III
- 1/3 cup oil
- 8 - 10 mint leaves finely chopped
- 3 green chillies sliced
- 1/2 cup Onion Paste
- 1 tbsp ginger garlic paste
- 4 tbsp Yogurt
- 1 tsp White Pepper powder
- 1/4 tsp red chilly powder
- 1 cup water
- Salt to taste
- mint and green chilly for garnish
Instructions
- Ground to paste all (I) ingredients
- Marinate chicken in the above prepared masala. Keep aside for 10 minutes
- Now take all the ingredient (II). Grind to powder. Add water and grind again to form a thick paste.Keep Aside.
- In a pan heat about 5 tbsp oil. Add in the marinated pcs. On a medium flame fry the chicken pcs, adding remaining liquid from time to time. Cook till all the liquid is used up. And oil separates.Keep aside.
- For preparing the gravy heat 1/3 cup oil.
- Once hot, add green chillies and mint leaves.
- Now add in onion paste. Fry on medium flame till little pink.
- Add in ginger garlic paste. Bhuno for few minutes
- Remove from flame and add yogurt. Stir well
- Put the pan again on flame and fry for few minutes.
- Add in the grounded paste (II), pepper powder & red chilly powder.Stir from time to time.
- Now add in the chicken pcs along with oil. Bhuno for few minutes till oil separates.
- Add in water & cover and cook till the required consistency
- Garnish with mint and green chilly
- Serve with Tandoori Roti.
Notes
For vegetarian version, substitute chicken with paneer or potatoes. Follow the same steps of marination and frying . And later add to the gravy.
Nutrition
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