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Safaed Murg by Chef Anuradha Joshi-Medhora of Charoli Foods | Recipe
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.
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