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Main Ingredients | Boneless chicken breasts, Almonds |
Cuisine | Indian, , , , |
Course | Main Course Chicken |
Prep Time | 21-25 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
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
- Preheat oven at 180ºC. Grease a baking tray with some oil.
- 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.
- Place the marinated chicken breasts on the worktop. Top each with 1 tablespoon almonds, 1 tablespoon cashewnuts and 1 tablespoon pistachios. Roll tightly.
- Place prepared chicken rolls on greased tray, put tray in preheated oven and bake for 15-18 minutes.
- Mix together remaining nuts and place in a grinder jar. Add 2 teaspoons cream and grind into a coarse paste.
- 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.
- 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.
- Heat a non-stick pan. Add sautéed onion mixture paste, some water, stir well and cook on high heat for 5 minutes.
- Add ground nut paste, little water and stir to mix. Add salt and mix well.
- Lower heat, add ¼ cup cream, mix well and cook for 2 minutes. Remove from heat and set aside.
- Cut rolls into roundels, place on a serving plate, pour gravy on top and serve hot.
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