Makhani Murgh Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
For marination:
Marinate the chicken with all the ingredients. Cover the bowl and refrigerate for at least 2 hours.

For gravy:
Boil the chopped tomatoes in just enough water along with all the whole spices. Remove from the heat and cool completely. Blend to a puree and strain. In a pan sauté the cashews in little ghee and add the khoya. Blend to a paste. Heat the remaining ghee and sauté the ginger garlic paste along with the khoya and cashew paste. Now add all the remaining ingredients for the gravy. Cook covered until it thickens, add water if need be. Add the sugar, butter and cream. In a pan heat about 1 tbsp butter and 1 tbsp oil. Add the marinated chicken and cook till done and all the liquid has evaporated. Now stir in enough of the prepared butter gravy and bring to a boil, lower the heat and cook for about 10 minutes. Crush dry fenugreek leaves and add and serve.

Method:
Place the milk, butter and vanilla in a saucepan and heat until the butter melts. Set aside to cool slightly. Whisk in the flour, brown sugar and cocoa. Add the egg and whisk gently until well combined. Transfer to a greased oven dish. Place the dish on a baking tray. For the sauce, combine the sugar, cocoa powder and boiling water in a heatproof jug. Stir to combine. Pour sauce over the back of a large metal spoon, over the batter. Bake at 180 degrees C for 25 minutes. Gently place the chocolate squares on top of the pudding to cover it. Bake for a further 1-2 minutes or until the chocolate melts slightly. Serve with cream or ice-cream.