Safed Murgh Recipe

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

1 kg chicken (broiler) - cut into 8 pieces
1/4 cup ghee
1 tsp zeera (cumin seeds)
1/2 tsp sabut kali mirch (peppercorns)
2 tsp ginger-garlic paste
1 1/2 tsp salt
1/4 cup cashew nuts and 1 Tbsp khus khus (poppy seeds) - soaked and ground to a paste
1 tsp vinegar
1 tsp sugar
4 Tbsp coriander leaves - finely chopped
2 Tbsp cornflour dissolved in 1/2 cup water
1/2 cup milk

How to Make Safed Murgh

Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).

When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required.

Heat the ghee in a heavy based pan and add the zeera and peppercorns.

When they splutter, add the ginger and garlic, and saute till a little darker in color.

Add the salt, ground cashew nut and poppy seed paste, and stir well to mix.

Add to this the chicken, the stock and milk mixture and bring to a boil.

Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.

Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves.

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