Food Diaries Recipe | 09 April 2023 | Dahi Malai Murgh & Chocolate Velvet Dessert | Chef Zarnak Sidhwa

Method
Wash and clean the chicken. Wipe dry. Make small cuts in the chicken. Mix thick curd, black pepper powder and salt in a bowl. Add in the chicken. Rub the marinade on the chicken pieces. Cover and let it marinate for a couple of hours in the refrigerator. Heat oil. Add the ginger paste and garlic paste and fry till light golden brown.Add in the chicken with the marinade to the pan, mix well and let it fry for 3-4 minutes. Add black pepper powder, stir and cook covered on low flame. Roast the dry fenugreek leaves on a pan. When it cools, crush roasted fenugreek leaves with your fingers. Add crushed fenugreek leaves along with cream. Check seasoning and adjust if needed.Add the butter, mix well and continue to cook on low heat for 5-10 minutes. Take off from heat and serve with roti, naan or paratha.

Method
Cut the cake into thin slices, arrange in a dish, soak it with fruit syrup, mix custard powder in ¼ cup milk, put the remaining milk in saucepan to boil with sugar, when it starts boiling add the custard powder, cook stirring till thick, dissolve gelatin in ¼ cup water add cocoa in it and cook till dissolved, remove and strain and add to the custard, let cool and then fold in whipped cream and essence, pour over the cake, chill till set, decorate with cream, walnuts and grated chocolate.