By Deepali Verma
July 27, 2023
Safed Maas is a delectable Rajasthani chicken dish that boasts a rich and creamy flavor. This special delicacy is a must-try for anyone seeking an authentic taste of Rajasthan.
2 tbsp mustard oil, 1 bay leaf, 1 small cinnamon stick, 3-4 cloves, 2 mace, 1 black cardamom, 2-3 green cardamom, 2 large onions finely chopped, ½ cup cashew ginger garlic paste (made from 6-7 cashews, 1-inch ginger, and 8-10 cloves of garlic), 400 grams bone-in chicken, cut into piece, 4-5 dry red chillies, Salt, to taste, 1 cup yogurt, whisked, 1 tsp black pepper, 1-2 tbsp finely chopped coriander.
In a pan, bring the mustard oil to a roaring heat. When the oil reaches the desired temperature, turn off the heat and let it cool to room temperature.
To the oil, add the bay leaf, cinnamon stick, cloves, mace, black cardamom, and green cardamom. Let them get a little bit of a sizzle going.
Add the finely sliced onions when the spices have released their aroma. To achieve a golden brown hue, cook the onions for a few minutes.
After the onions have cooked for three or four minutes, add the cashew ginger garlic paste and keep cooking. It's time to start cooking the chicken. For the next 5-6 minutes, keep the lid on.
Once the chicken has begun to cook, stir in the dry red chilies, salt, and yoghurt that has been whisked until smooth. Keep cooking until the chicken is done through and the gravy starts to separate from the sides and produce oil.
Finally, stir in with black pepper and chopped coriander. Cook for an extra 2 minutes after you've given the mixture a good stir. You can now dig into your Safed Murgh.