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

Spicy Fenugreek Chicken is one of the most presentable and elegant dishes that one can serve.

Watch this Masala TV video to learn how to make Spicy Fenu Greek Chicken and Coconut Cheese Cake Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 20 August 2020.





  • Chicken 1 kg
  • Ginger julienned 1 inch
  • Garlic, chopped 2-3 cloves
  • Green chilies, chopped 2-3
  • Curd 1½ cups
  • Onion paste ½ cup
  • Oil ¼ cup
  • Clarified butter 3 tbsp
  • Coriander powder 2 tbsp
  • Salt to taste
  • Black pepper powder 1 tsp
  • Fenugreek leaves 2 cups
  • Cumin seeds 1 tsp
  • Fenugreek leaves few

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.

Ingredients For The Crust:

  • Butter, melted 4 tbsp
  • Biscuit crumbs 1 cup
  • Shredded coconut 1/2 cup
  • Icing sugar 1/4 cup
  • Salt a pinch


For The Filling:

  • Cream cheese 2 cups
  • Sugar 3/4 cup
  • Coconut milk powder 1/2 cup
  • Eggs 2
  • Coconut essence 1/4 tsp

For The Topping:

  • Shredded coconut 1/4 cup

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.

Spicy Fenugreek Chicken Recipe in Urdu and English

At Masala TV you can check complete Spicy Fenugreek Chicken Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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