Preparation Time : 45 minutes + 2 hours to be kept in the refrigerator .
Cooking Time : 10 minutes for each batch of cheese savoury chicken
Serving : 4 to 5 members
Ingredients for step 1
Ingredients | Quantity |
|---|---|
| Chicken breast | 2 |
| red chilli powder | 2 teaspoons |
| garam masala powder | 1/4 teaspoon |
| pepper powder | 1/4 teaspoon |
| ginger garlic paste | 1 tablespoon |
| fenugreek powder | a pinch |
| salt | to taste |
| vinegar | 1 teaspoon |
| oil | 2 teaspoons |
Method for Step 1
- Mix all the above ingredients together with oil to get a smooth paste , except for chicken breasts .
- Slit the chicken breasts from the sides , open out and flatten with a steak hammer without rupturing the flesh .
- Marinate the chicken breasts in the paste evenly for two hours or more .
Ingredients for step 2
Ingredients for Filling | Quantity |
|---|---|
| cheese | 3 cups grated |
| raisins | 3 1/2 tablespoons |
| cashewnuts | 3 1/2 table spoons chopped |
| green chillies | 2 tablespoons chopped |
| chicken tikkas | 1 cup chopped ( I didn't use them ) |
| corriander leaves | 2 teaspoons chopped |
Method for step 2
- Mix all the above ingredients together . Divide into 2 equal portions .
- Place in the Center of each chicken breast piece . Roll the breasts firmly over the filling .
- Secure the filling by useing tooth picks . Refrigerate for two hours or more . I left it over night .
Ingredients for Batter
Ingredients for Batter | Quantity |
|---|---|
| cornflour | 1 cup |
| maida | 1 cup |
| vinegar | 1 teaspoon |
| egg whites | 2 |
| white pepper | to taste |
| salt | to taste |
| ginger garlic | v |
| oil | to deep fry |
Method for Batter
- Mix all the above ingredients together to form a smooth batter , except for oil to deep fry .
- Heat oil to deep fry . Remove the tooth picks from the chicken breast rolls .
- Pour the batter over the chicken breast rolls and turn them around making sure the batter has coated the chicken breast roll all around and sides .
- Drop it into the hot oil and fry in medium heat for 10 minutes to a golden brown colour .
- Make sure it’s cooked through . ( my first one was raw , had to fry it again ) . Drain . Cut into one inch thick pieces and serve hot .
