Step aside, vegetarian meals. You've been kind to us these last few weeks, but today's the the last day of Diwali, and it demands some indulgent, hearty non-vegetarian fare!
This Bhai Dooj, press pause on non-stop sibling rivalry and use the culture-mandated occasion to express your love for your sisters and brothers instead by darting into the kitchen and cooking them this deeply satisfying Safaed Murg—an Anuradha Joshi-Medhora classic inspired by her love for all things epicurean from the royal kitchens of Malwan.
Although this restaurant-style dish from the chef behind @charoli_foods might seem like a lot of work, it's actually pretty uncomplicated to put together. But don't take our word for it; give it a shot yourself.
Ingredients:-
- Chicken Leg, 1 kg
- Cardamom, 4 pods
- Cloves, 8 buds
- Cinnamon Stick, 2"
- Dahi, 2 katoris
- Cashew Paste, 3/4 katori
- Ginger Paste, 2 tsp
- Garlic Paste, 1 tsp
- Mawa, 1 katori
- Ghee, 1 katori
- Lime, 1
- Fried Onion Paste, 1 katori
- Green Chillies
- Salt, to taste
Method:-
• In a kadhai, pour ghee and add in the whole masalas.
• After two minutes, add in the ginger and garlic pastes.
• Follow this up by adding the mawa.
• Roast all ingredients.
• Once the raw smell has vanished, add in the green chillies, chicken legs, cashew paste, and fried onion paste.
• Cover and cook on a dum, on a slow flame, for 20-30 minutes.
• Open the dum, squeeze a bit of lime, and serve.
#Food #FoodBlogFeed #InstaFood #Foodstagram #Foodie #FoodLovers #EatingForTheInsta #FoodLove #FoodOfTheDay
Step aside, vegetarian meals. You've been kind to us these last few weeks, but today's the the last day of Diwali, and it demands some indulgent, hearty non-vegetarian fare!
This Bhai Dooj, press pause on non-stop sibling rivalry and use the culture-mandated occasion to express your love for your sisters and brothers instead by darting into the kitchen and cooking them this deeply satisfying Safaed Murg—an Anuradha Joshi-Medhora classic inspired by her love for all things epicurean from the royal kitchens of Malwan.
Although this restaurant-style dish from the chef behind @charoli_foods might seem like a lot of work, it's actually pretty uncomplicated to put together. But don't take our word for it; give it a shot yourself.
Ingredients:-
- Chicken Leg, 1 kg
- Cardamom, 4 pods
- Cloves, 8 buds
- Cinnamon Stick, 2"
- Dahi, 2 katoris
- Cashew Paste, 3/4 katori
- Ginger Paste, 2 tsp
- Garlic Paste, 1 tsp
- Mawa, 1 katori
- Ghee, 1 katori
- Lime, 1
- Fried Onion Paste, 1 katori
- Green Chillies
- Salt, to taste
Method:-
• In a kadhai, pour ghee and add in the whole masalas.
• After two minutes, add in the ginger and garlic pastes.
• Follow this up by adding the mawa.
• Roast all ingredients.
• Once the raw smell has vanished, add in the green chillies, chicken legs, cashew paste, and fried onion paste.
• Cover and cook on a dum, on a slow flame, for 20-30 minutes.
• Open the dum, squeeze a bit of lime, and serve.
#Food #FoodBlogFeed #InstaFood #Foodstagram #Foodie #FoodLovers #EatingForTheInsta #FoodLove #FoodOfTheDay