What is Mughlai White Chicken Curry?

Mughlai White Chicken Curry, also called Safed Murgh, is a creamy, velvety North Indian curry made with chicken simmered in a rich base of yogurt, cream, cashews, and aromatic whole spices. It gets its pale ivory color from the absence of turmeric and tomatoes, which gives it a unique look compared to most bright Indian curries. It tastes luxurious, mildly spiced, and beautifully fragrant. This is the kind of curry that feels royal, comforting, and special at the same time.

Why I love this dish…

The first time I ever tried Mughlai White Chicken Curry was at a small restaurant in India. It was late at night, I was starving, and I ordered it only because I had never seen a white curry before. I thought it would taste bland, but the moment I had the first bite, I was hooked. It was creamy in the simplest way, silky from the cashew nuts and cream, and subtly aromatic from cardamom and cloves. It did not punch you in the face with spice. Instead, it wrapped you in warmth.

That night, this dish became one of my comfort curries. Every time I make it now, it takes me back to that moment when I discovered something that looked simple but tasted incredibly rich and soulful.

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Key Flavor Components

Here is what makes Mughlai White Chicken Curry stand out.

• A soft and silky base of cashews, cream, yogurt, and milk
• Whole spices like cardamom, cloves, cinnamon, and bay leaf that perfume the curry
• White pepper and green chilies for clean heat without changing the color
• Lightly cooked onions that add sweetness without browning
• A gentle balance of richness and aromatics that feels indulgent but not heavy

This is not a fiery curry. It is mild, delicate, and luxurious. Perfect for naan nights or anytime you want something soothing.

Jump to Recipe

Step-by-Step: How to Make Mughlai White Chicken Curry!

Start by marinating your chicken. Mix yogurt with ginger, garlic, white pepper, and salt. Coat the chicken and let it rest for at least thirty minutes so the flavors soften the meat.

While the chicken marinates, soak the cashews and melon seeds in warm water. Blend them into a smooth paste. This is the secret to the creamy white gravy.

Heat ghee in a pan and add the whole spices. As they sizzle, the aroma of cardamom and cloves rises instantly. Add thinly sliced onions and cook them until they turn soft and translucent. Do not brown them. Keeping the onions pale is what protects the white color of the curry.

Add the ginger, garlic, and green chilies. Cook for a minute, then stir in the cashew paste. Let it cook on low heat until the oil lightly separates from the mixture.

Add the marinated chicken and sear it so the yogurt mixture clings to the pieces. Pour in the milk and let the curry simmer gently until the chicken is cooked through. Finish with cream and a light pinch of garam masala. Keep the heat low so the cream does not split and the curry stays beautifully white.

Top with slivered almonds or cashews and a little coriander before serving. The gravy should be medium thick, silky, and spoon coating.

FAQ

Is Mughlai White Chicken Curry spicy?
No. It is mild with gentle heat from green chilies or white pepper.

Why is the curry white?
There is no turmeric or tomatoes in the recipe. The base is made from yogurt, cream, onions, and cashew paste.

Can I make it with boneless chicken?
Yes. Boneless thighs work best because they stay tender and juicy.

Can I make this curry ahead of time?
Yes. It becomes even creamier the next day as the flavors blend together.

What should I eat it with?
Butter naan, roomali roti, lachha paratha, or jeera rice.

Nutritional Information (Per Serving / Serves 4)

• Calories: 485
• Protein: ~33 g
• Carbohydrates: ~9 g
• Fat: ~35 g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

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