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

Method:
Heat oil and half the clarified butter, add half green cardamoms, broken green chilies, onion, melon seeds, cashews and garlic cloves and sauté. Add 1 cup water and cover and let cook. Blend the mixture till smooth. To make the gravy, heat remaining clarified butter in a pan, add remaining green cardamoms and sauté for 1 minute. Add chicken and sauté, add salt. Strain the blended mixture into the pan and mix well. Add yogurt and cover and cook for till the chicken is cooked completely. Add green cardamom powder and crushed black peppercorns and mix well. Cook for 2-3 minutes and take the pan off the heat. Transfer into a serving bowl and drizzle cream on top. Garnish with coriander and serve hot.

Method:
Melt the chocolate and butter till smooth. Let cool a while and then put it in a mixing bowl. Stir in the sugar, salt, coffee powder and vanilla essence. Add the eggs, beating briefly until smooth. Add the cocoa powder and mix just to combine. Put to bake in a greased and lined tin at 180 degrees C for 40 minutes or till done. Let cool and then glaze. To make the glaze, melt chocolate along with cream till smooth and pour over cake and let set.