Safed Murgh, a recipe deeply rooted in my family’s culinary traditions, is a dish inspired by the popular Rajasthani Safed Maas. It has been a quintessential part of our home kitchen for many years. My father used to prepare Safed Maas on weekends, which were my favourite days, as they offered the opportunity for me, even as a little girl, to assist him in the kitchen. This recipe, I believe, sparked my interest in cooking and has been a significant influence on my culinary journey, leading me to where I am today.
- Mustard oil: 2 tbsp
- Bay leaf: 1
- Cinnamon stick: 1 small
- Cloves: 3-4
- Mace: 2
- Black cardamom : 1
- Green cardamom: 2-3
- Onions: 2 large, finely chopped
- Cashew ginger-garlic paste: ½ cup, made from 6-7 cashews, 1-inch ginger, and 8-10 cloves of garlic
- Bone-in chicken: 400 grams, cut into pieces
- Dry red chillies: 4-5
- Salt to taste
- Yogurt: 1 cup, whisked
- Black pepper: 1 tsp
- Finely chopped coriander: 1-2 tbsp
- Heat the mustard oil in a pan until it is smoking hot. Once it’s heated, lower the flame and allow the oil to come back to a normal temperature.
- Add the bay leaf, cinnamon stick, cloves, mace, black cardamom, and green cardamom to the oil. Allow them to sizzle for a few seconds.
- Once the spices are aromatic, add the finely chopped onions. Cook the onions until they turn slightly brown in color.
- Add the cashew ginger garlic paste to the onions, and continue to cook for 3-4 minutes on low heat.
- Now, add the chicken pieces to the pan. Cover and cook for 5-6 minutes.
- After the chicken has started to cook, add the dry red chillies, salt, and whisked yogurt. Continue cooking until the chicken is thoroughly cooked and the gravy begins to leave oil from the sides.
- Lastly, add the black pepper and finely chopped coriander. Give the mix a good stir and cook for an additional 2 minutes.
- Your Safed Murgh is now ready to eat. Serve hot.
Watch this recipe here – Safed Murgh
Malvika Hada Kumar is recipe developer and content manager, and has been working in the food industry for the past nine years. After dedicating seven years to aiding other bloggers in their journeys, Malvika decided it was time to follow her own passion. Combining her love for cooking with her knack for food styling, she established “The Spicy Story” two years ago. Malvika takes pride in developing easy and quick recipes, providing a resource for those seeking to effortlessly plan their weekly meals. Moreover, she strives to add an element of excitement to the meals, ensuring they are not only convenient but also delicious and captivating.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.