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

Foodhall,  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

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

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