Safaid Murgi Recipe
Ingredients
| Chicken | 1 | |
| Salt | To Taste | |
| Pepper | 1 | |
| Milk | 4 Cup (16 tbs) | |
| Coconut | 1/2 | |
| Scraped | ||
| 1 1/2" pc. ginger | ||
| Garlic | 10 Gram (Grind:) | |
| Few ground cashewnuts | ||
| Maida | 2 Tablespoon (Grind:) | |
| Some mint leaves | ||
| Few button onions | ||
| Ghee | 3 Tablespoon (Grind:) | |
| Green chillies | 2 (Grind:) | |
| Salt | 1 Teaspoon (Grind:) | |
Directions
Clean and joint chicken and apply ground masala.
Marinate for 2 hours.
Add 1 cup hot water to scraped coconut and extract thick coconut milk.
Melt ghee and saute chicken pieces on all sides.
Blend maida in 1/2 cup milk and pour over chicken.
Pour remaining 3 1/2 cups milk and cook over a low flame until the chicken is nearly done.
Add thick coconut milk, cashewnuts and button onions.
Simmer until gravy thickens, stirring occasionally.
Add mint leaves before serving.
Marinate for 2 hours.
Add 1 cup hot water to scraped coconut and extract thick coconut milk.
Melt ghee and saute chicken pieces on all sides.
Blend maida in 1/2 cup milk and pour over chicken.
Pour remaining 3 1/2 cups milk and cook over a low flame until the chicken is nearly done.
Add thick coconut milk, cashewnuts and button onions.
Simmer until gravy thickens, stirring occasionally.
Add mint leaves before serving.
Chef
