Chicken Curry Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Marinate chicken with yogurt, salt, green chillies, turmeric powder, red chilli powder, coriander powder, cardamom powder and cloves, for 15-20 minutes. Heat clarified butter and some oil. Add black cardamom, bay leaves, cumin seeds and cloves. Saute till fragrant. Add ginger and garlic, saute till fragrant. Add onions and saute till they turn brown. Add turmeric powder, salt, coriander powder, chilli powder, mix well and add some water and the tomatoes. Cover and cook till tomatoes leave their oil. Add the marinated chicken and mix well. Cook till chicken is done and the clarified butter starts floating on top. Garnish with coriander and serve hot with rice or roti.

Method:
To make the filling, beat the egg whites, cream of tartar, and salt in a large bowl until the mixture is soft and fluffy. Add the icing sugar and beat at high speed until the mixture forms fairly stiff peaks. Stir in the coconut or vanilla essence. Toss the coconut with the flour, and add to the egg white mixture, stirring until thoroughly combined. Set it aside while you make the cake. To make the cake, beat the butter, sugar and salt, until fluffy. Add the eggs one at a time, beating well after each addition. Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind. Spoon about 1/3 of the batter into a greased and well floured ring or bundt pan, distribute the stiff filling on top of the batter, in such a way so it doesn’t touch the sides of the pan. Put the remaining batter on top, smoothing it with a spatula. Bake the cake at 180 degrees C for 50 to 55 minutes, or until a skewer or toothpick inserted into the center comes out clean. While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside. Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Poke the hot cake all over with a skewer or toothpick. Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.