Spicy Fenugreek Chicken Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

Method:
Mix chicken with curd, onion paste, coriander powder, salt, black pepper powder, fenugreek leaves and keep aside to marinate. Heat oil and clarified butter, add in cumin seeds and let it splutter. Add ginger, garlic, green chilli and sauté well. Add the chicken with the marination and cover with the lid and cook on medium flame till the chicken is tender. Add few fenugreek leaves and serve hot with roti or naan.

Method:
To make the crust, stir together all the ingredients, press into the bottom and up the sides of a pie pan. Freeze whilst you make the filling. Beat cream cheese, sugar and coconut milk powder until smooth. Mix in the eggs and coconut essence. Pour the filling onto the crust. Put the tin on a baking sheet and bake for 20 minutes, at 180 degrees C and then lightly add a sheet of aluminum foil over to prevent it from burning or turning brown very fast. Bake for an additional 10 minutes, the filling won’t look entirely set in the center. Remove the cheesecake from the oven, and set it on a rack to cool. Toast the coconut for the topping in the oven on a baking sheet for about 5 minutes, until it’s just beginning to turn golden. Once the cake is cool, top it with the toasted coconut, refrigerate until ready to serve.