Safed Maas
45 Min

Safed Maas

An ancient Rajasthani delicacy, safed maas is a white curry usually made with red meat. It is also the only curry that is traditionally mild in flavor with no chiles added. We have made this curry with dark meat chicken and a touch of rosemary, which complements the creamy rich sauce. And just like most curries, this one is best a few hours later or the next day.
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Cook Time

45 Minutes + rest time



Step 1
In a thick-bottom stockpot or Dutch oven, over high heat, warm the ghee and fry the cloves, cardamom, and cinnamon sticks. Within a few seconds, add the whole red chiles and the onions. Cook for 4 to 5 minutes on high then turn the heat down. The onions should turn translucent but not brown.
Step 2
Turn the heat high again and add the chicken, cooking it for 8 to 10 minutes or until all the liquid from the chicken has been absorbed.
Step 3
In the meanwhile, in a blender, puree the cashews, almonds, white poppy seeds, yogurt heavy cream, ginger along with one cup of water until smooth.
Step 4
Add to the chicken and bring to a boil. Cover and simmer for another 5 to 10 minutes. Add the rosemary and turn the heat off. Let the curry rest for an hour or two. Serve with chopped herbs on top.
1/3 cup ghee
8 to 10 whole cloves
8 to 10 green cardamom pods
3 to 4 small pieces of cinnamon
5 to 6 whole red chiles
2 cups onions
1-pound boneless chicken
2 teaspoons garlic mince
1/4 cup cashews
1/4 cup almonds
2 tablespoons white poppy seeds
1/2 cup plain whole milk yogurt
1/2 cup heavy cream
3-inch piece of ginger, sliced
1 tablespoon minced fresh rosemary
Small handful of herbs for garnish

Notes & Variations

  • Safed maas is traditionally made with lamb or goat – if doing so, just extend the cooking time for longer.
  • If you do not have these particular nuts or white poppy seeds, substitute with what you do have from sesame to peanuts or other nuts.
  • Add a serrano pepper to the pureed mixture for adding slight heat to the curry.
45 Min

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