White Chicken Curry Recipe

White Chicken Curry – Sandali Murg Recipe
Prep Time
20 mins
Cook Time
45 mins
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 250 kcal
  • 1.5 tablespoon chaar magaz
  • 2 teaspoon heaped poppy seeds
  • 60 gm ghee
  • 400 gm Cut pieces of Chicken
  • 375 ml milk
  • 1 tablespoon blanched almonds
  • 1-2 blades maze
  • 1/4 grated nutmeg
  • 3 green cardamon seeds
  • salt
  1. Soak the char magaz and poppy seeds separately in 2 bowls of water for 2-3 hours.

  2. Heat the Ghee in the large, heavy-based pan over medium heat.

  3. Add the Chicken and lightly fry for about 8 minutes.

  4. Remove from the heat and put into another pan with the milk. Cook for 20-30 minutes, or until cooked through.

  5. Drain the char magaz and poppy seeds and transfer to a blender. Add the almonds, nutmeg, mace and cardamom seeds and process. Add a little water if necessary to make paste.

  6. Put the paste in the ghee that has fried the chicken and fry for 2-3 minutes, then add to the cooked chicken and season with salt.

  7. Cover and Simmer over very low heat for 10-15 minutes.

Recipe Notes

This receipe has originated from Awadh, a city in India. It is populary referred as ‘Sandali Murg’ in severel parts of India.