White Chicken Gravy Pakistani Style (Safed Murgh Salan)

The temperature is going down, the morning and nights have become chilly now. Finally, the winters are coming (yeeaayy 🙂 ) I’m planning a lot of new recipes for you all for the winters and to start off I decided to share this rich and creamy White Chicken Gravy recipe – its just perfect for the chilly season.

This dish is rich in flavor and texture and achieves this without the use of Tomatoes and Chilli powder in it. AMAZED? well, there’s more. As it’s White Chicken, so to maintain the whiteness of the gravy this recipe doesn’t include turmeric powder either! SO not using tomatoes, red chillies and turmeric makes it an unconventional chicken gravy recipe.

This Weekend, instead of recahing for the takeaway menu try this White Chicken Gravy recipe and I’m sure it’ll become your family favorite and regular lunch/dinner dish too.

Do share your feedback in the comments below. You can even share the picture of your gravy (tried) on the Facebook Page.

White Chicken Gravy Pakistani Style

A delicious gravy with succulent chicken pieces in creamy yet subtle white gravy full of flavors
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 6
Author: Hirra Pervaiz


  • 1 Whole Chicken (cut into 8 pieces)
  • 1/4 cup Ghee/Oil (I used half ghee half butter)
  • 1 Onion (large, finely chopped)
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Salt
  • 1 1/2 tsp Black Pepper (freshly ground)
  • 1/2 tsp White Pepper
  • 5-6 Green Chili (chopped and ground)
  • 1/2 tsp Coriander powder
  • 1 cup Cream/Yogurt
  • 1-2 cup Chicken Stock (or Water, I used Chicken Stock)
  • 1 Tbsp Cornflour (dissolved in 1/2 cup water)
  • Fresh Cilantro chopped for garnish


  • Heat Ghee/Oil in a heavy bottom pan on medium heat, add onions. When they turn soft and translucent (don’t let the onion brown) add Ginger and Garlic paste. Saute till fragrant and color changes a bit
  • Add the Chicken and fry till its color changes to golden. Now add about 1 cup water, cover the pan and let the chicken cook. For about 10-15 minutes until the water evaporates and chicken is cooked and tender.
  • Add the spices, salt, black pepper, white pepper, coriander powder, green chilies. Mix and let cook for 1-2 minutes.
  • Add the cream/yogurt, the chicken stock and bring to a boil.
  • Add the cornflour mixture, bring to a boil. The gravy will begin to thicken. Taste check and check the gravy consistency. (Add more cornflour mixture if too thin or add water/stock if its too thick)
  • Let simmer for 2 minutes. Dish out, garnish with fresh coriander.
  • Serve with Basmati rice, Naan or Khameeri Roti

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