Drum Butter Chicken, Walnut Squares And Mocha Coffee by Zarnak Sidhwa

Ingredients For Walnut Square:

For Crust:

• Flour 2 cups
• Salt 1/2 tsp
• Icing sugar 2/3 cup
• Unsalted butter  1 cup

For Topping:

• Butter 3/4 cup
  
• Honey 1/2 cup
  
• Cream 3 tbsp
  
• Brown sugar 1/2 cup
  
• Salt 1/2 tsp
  
• Walnuts  4 cups

Method:

1. Mix flour, salt, icing sugar and cream butter and add the flour mixture in it.
2. Gather it into a ball and press in a tin or baking dish and bake blind with greaseproof paper and some baking beans at 180 degree C for 10 minutes Or till brown.
3. Remove baking beans, paper, and let cool.
4. For the topping, mix melted butter, honey, cream, brown sugar and salt and add in the walnuts, spread topping over cool crust.
5. Bake for 15-20 minutes or till set and golden brown.
6. Cool completely.
7. Cut in squares and serve.
   

Ingredients For Dum Butter Chicken:

• Boneless chicken 1 kg
  
• Lemon juice 1
  
• Salt  to taste
  
• Red chili powder 1 tbsp
  
• Cloves  6
  
• Peppercorns 8-10
  
• Cinnamon  1
• Bay leaves 2
  
• Almonds 8-10
  
• Cardamom 3-4
  
• Yogurt 1 cup
  
• Oil 3 tsp
  
• Onions 2
  
• Garlic paste  2 tsp
• Ginger paste 1 tsp
  
• Coriander powder 2 tsp
  
• Cumin powder 1 tsp
  
• Turmeric powder 1/4 tsp
  
• Pureed tomatoes 4
  
• Chicken stock 1 cup
  
• Kasuri methi  2 tbsp
• Butter 3 tbsp
  
• Coriander  to garnish

Method:

1. Mix the chicken, lemon juice, salt and red chili powder.
2. Cover and allow to marinate for 1 hour.
3. Heat a frying pan and gently roast the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly.
4. Cool and add the cardamom seeds.
5. Now grind into a coarse powder.
6. Mix the yogurt, whole spice powder, coriander, cumin and turmeric powders together and add them to the chicken.
7. Allow to marinate for another hour.
8. Heat the oil, fry the onions, add the ginger and garlic pastes.
9. Add only the chicken from the chicken spice mix and fry.
10. Now add the tomato paste, chicken stock, kasuri methi and remaining yogurt spice mix to the chicken.
11. Cook till the chicken is tender and the gravy is reduced.
12. Melt the butter in another pan and then pour it over the chicken.
13. Put a piece of foil in the center of dish, heat a coal till very hot and then place the coal very carefully on the foil.
14. Put a tbsp of oil over the coal and close the lid.
15. Let it remain for a little time.`
16. Garnish with coriander leaves and serve with Naan.