Homemade Safed Murgh Handi Recipe - Chicken In White Gravy

To begin making Safed Murgh Handi method, prep all the components and keep them ready.In a kadai, mildly hot a little fat and mix in onions when the fat is scalding.

Saute till translucent and switch off.Take the onions out on a plate and allow the sauteed onions to cool a bit.

Once the onions are cooled, with the help of a hand blender, liquidize it to a velvety paste.mildly hot ghee in the same kadai and once the ghee is scalding, on a medium mildly hot, mix in cumin seeds.

Saute for a few seconds until they sizzle.Immediately mix in green cardamom, cinnamon stick, swirl around for a few more seconds till the cardamom puffs up and theres a nice aroma arising from the kadai.mix in ginger garlic paste in saute on low mildly hot for about half a minute to one minute, till the raw smell goes away.Now mix in shallot paste and saute till the mixture comes together and appears blended well.At this point, mix in yogurt and coconut dairy liquid, keep the mildly hot to medium and mix in all the masalas including kadhi masala and prepare till the yogurt and coconut dairy liquid gets blended well and appears as one white reduction.mix in chicken now, mix in in curry leaves and raisins and swirl around well.Close the kadai and prepare well for about 10 mins or till the chicken is succulent.

(You can mix in about 1/2 cup of liquid at this stage)enjoy Safed Murgh Handi method (Chicken In White reduction) Awadhi Style Sheermal method or home-cooked margarine Naan method or Methi Matar Pulao method (tangy Fenugreek Leaf & Green Pea Rice) for lunch or dinner.