Ingredients: kg Chicken, Onions - chopped, Green Chillies - (adjust), Cashew nuts - powdered, cup Curd (Dahi / Yogurt), tablespoons Sunflower Oil, tablespoons Ghee, Curry leaves, Raisins, cup Coconut milk, tablespoons Kadhi masala, tablespoon Cumin powder (Jeera), teaspoon White pepper powder, - to taste, tablespoon Ginger Garlic Paste, Cardamom (Elaichi) Pods/Seeds, Bay leaf (tej patta), inch Cinnamon Stick (Dalchini), teaspoon Cumin seeds (Jeera), High Protein Non Vegetarian diet
Instructions: To begin making Safed Murgh Handi Recipe, prep all the ingredients and keep them ready.In a kadai, heat a little oil and add onions when the oil is hot. 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, blend it to a smooth paste.Heat ghee in the same kadai and once the ghee is hot, on a medium heat, add cumin seeds. Saute for a few seconds until they sizzle.Immediately add green cardamom, cinnamon stick, stir for a few more seconds till the cardamom puffs up and theres a nice aroma arising from the kadai.Add ginger garlic paste in saute on low heat for about half a minute to one minute, till the raw smell goes away.Now add onion paste and saute till the mixture comes together and appears blended well.At this point, add yogurt and coconut milk, keep the heat to medium and add all the masalas including kadhi masala and cook till the yogurt and coconut milk gets blended well and appears as one white gravy.Add chicken now, add in curry leaves and raisins and mix well.Close the kadai and cook well for about 10 minutes or till the chicken is tender. (You can add about 1/2 cup of water at this stage)Serve Safed Murgh Handi Recipe (Chicken In White Gravy) Awadhi Style Sheermal Recipe or Homemade Butter Naan Recipe or Methi Matar Pulao Recipe (Spicy Fenugreek Leaf & Green Pea Rice) for lunch or dinner.