How to make Chicken Nutty Roll -
Mixed nuts rolled in boneless chicken breasts, baked and served with a rich gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Almonds (आलमंड/बादाम)
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Chicken Nutty Roll checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Thai Chicken Curry Salsa Chicken Casserole Stir Fried Garlic Chicken with Coriander Guntur Chilli Kodi
Chicken Nutty Roll Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Nutty Roll Recipe
Boneless chicken breasts 2
Almonds chopped 3 tablespoons
Cashewnuts chopped 3 tablespoons
Pistachios chopped 3 tablespoons
Fresh cream 2 teaspoons + ¼ cup
Curry leaves 10-12
Green chillies finely chopped 2
Onions finely chopped 2 medium
Oil 1 teaspoon + 1 tablespoon + for greasing
Salt to taste
Garam masala powder
Method
Step 1
Preheat oven at 180ºC. Grease a baking tray with some oil.
Step 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.
Step 3
Place the marinated chicken breasts on the worktop. Top each with 1 tablespoon almonds, 1 tablespoon cashewnuts and 1 tablespoon pistachios. Roll tightly.
Step 4
Place prepared chicken rolls on greased tray, put tray in preheated oven and bake for 15-18 minutes.
Step 5
Mix together remaining nuts and place in a grinder jar. Add 2 teaspoons cream and grind into a coarse paste.
Step 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.
Step 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.
Step 8
Heat a non-stick pan. Add sautéed onion mixture paste, some water, stir well and cook on high heat for 5 minutes.
Step 9
Add ground nut paste, little water and stir to mix. Add salt and mix well.
Step 10
Lower heat, add ¼ cup cream, mix well and cook for 2 minutes. Remove from heat and set aside.
Step 11
Cut rolls into roundels, place on a serving plate, pour gravy on top and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.