Chicken Nutty Roll

Ingredients list for Chicken Nutty Roll

• 2 Boneless chicken breasts
• 3 tablespoons Almonds chopped
• 3 tablespoons Cashewnuts chopped
• 3 tablespoons Pistachios chopped
• cup Fresh cream 2 teaspoons + ¼
• 10-12 Curry leaves
• 2 Green chillies finely chopped
• 2 medium Onions finely chopped
• for greasing Oil 1 teaspoon + 1 tablespoon +
• to taste Salt
• Garam masala powder

Method

1. Preheat oven at 180ºC. Grease a baking tray with some oil.
2. Butterfly chicken breasts and flatten with a rolling pin. Place them on a plate, sprinkle salt, garam masala powder and 2 teaspoons chopped garlic on top. Drizzle 1 teaspoon oil on top and rub the ingredients on both sides. Set aside to marinate for 10 minutes.
3. Place the marinated chicken breasts on the worktop. Top each with 1 tablespoon almonds, 1 tablespoon cashewnuts and 1 tablespoon pistachios. Roll tightly.
4. Place prepared chicken rolls on greased tray, put tray in preheated oven and bake for 15-18 minutes.
5. Mix together remaining nuts and place in a grinder jar. Add 2 teaspoons cream and grind into a coarse paste.
6. To make gravy, heat 1 tablespoon oil in a non-stick pan. Add curry leaves and sauté for ½ minute. Add green chillies and 1 tablespoon chopped garlic and sauté for a minute.
7. Add onions, mix and sauté till onions turn light golden. Switch off heat and transfer sautéed onion mixture in the grinder jar. Add some water and grind into a smooth paste.
8. Heat a non-stick pan. Add sautéed onion mixture paste, some water, stir well and cook on high heat for 5 minutes.
9. Add ground nut paste, little water and stir to mix. Add salt and mix well.
10. Lower heat, add ¼ cup cream, mix well and cook for 2 minutes. Remove from heat and set aside.
11. Cut rolls into roundels, place on a serving plate, pour gravy on top and serve hot.