Ingredients:
Chicken breast – 6 pieces, 200 gms
For stuffing:
Fresh button mushrooms – sliced, 25 gms
Bell peppers (red, yellow & green) – 25 gms
Salt
Green chillies – chopped, 1 piece
Chicken (minced/ keema) 25 gms
Crushed cashewnut powder, 20 gms
Processed cheese – grated, 20 gms
For marination
Ginger-garlic paste, 2 tsp/10 gms
Red chilli paste, 4 tsp/20 gms
Ginger & garlic – fine chopped, 1 tsp/5 gms
Green chillies – fine chopped, 1 tsp/3 gms
Salt
Hung curd, 6 tsp/30 gms
Black salt
Turmeric oil – 2 ml
Lemon juice – 2 ml
Mustard oil – 2 ml
Garam masala, 2 gms
Jeera powder – 2 gms
Mint leaves – chopped, 5 gms
Coriander – chopped, 5 gms
Kitchen king masala – 2 gms
Processed cheese – grated, 5 gms
For garnish
Lime 1/2
Fresh mint leaves sprig
Onion – juliennes, 50 gms
Method:
Turmeric oil: Heat 5 ml of cooking oil and add 2 gms of turmeric powder and filter the oil through a muslin cloth and keep aside.
Stuffing
Shallow fry julienned bell peppers along with sliced button mushrooms and chop finely. Put the chopped mixture in a bowl
Add to the bowl green chillies and crushed cashew nut powder.
Add grated cheese and chicken mince and add salt to taste.
Mix well with a spoon in the bowl. Divide the mixture into 6 equal portions. Marination
In a bowl add chopped green chillies, chopped ginger & garlic, ginger-garlic paste, red chilli paste.
Add jeera powder, kitchen king powder, garam masala and grated cheese.
Blend with hand whisk.
The masala is ready, to this add hung curd, black salt, lemon juice, turmeric oil, mustard oil, chopped coriander and chopped mint and mix well. Assembling the chicken breast
Take chicken breast and hammer it lightly, place the stuffing on the breast and roll the breast and put a toothpick stick to prevent the roll from opening.
Rub the marination on top of the rolled chicken breast and pass the skewers again apply the left over marination over the top of the rolled chicken breast.
Place the skewers on the barbeque grill or tandoor or in an oven at 260 degrees C. Apply butter for basting.
Once cooked place the chicken roll on a platter garnish with onion juliennes and lime wedges on the side. Serve with mint chatni.
