Stuffed Chicken Breast Makhani Inspired Sauce

Stuffed Chicken Breast Makhani Inspired Sauce

By Chef Shailendra Kekade

From Style Chef

Prep: 35 minutes

Cook: 35 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

This dish looks very appealing and it is sure to be appreciated by most connoisseurs

Ingredients

Boneless chicken breasts 2
Cottage cheese (paneer) crumbled 250 gms
Green capsicum, chopped 1 cup
Red capsicum, chopped 1 cup
Button musrhooms, chopped 1½ cups
Ginger-garlic paste 3 tsps
Cumin poweder 2 tsps
Coriander powder 2 tsps
Deghi mirch powder 2 tsps
Yogurt 4 tbsps
Fresh cream 4 tbsps
Fresh spinach leaves a few
Olive oil 3 tbsps
Makhni sauce
Cherry tomatoes, sliced 8 to 10
Garlic cloves, sliced 8 to 10
Ginger, sliced 1½ inches
Medium green capsicum, chopped 2
Cashewnut paste 4 tbsps
Tomato sauce 2 cups
Salt to taste
Coriander powder 1 tbsp
Fresh cream 2 tbsps
Butter 2 tbsps
Mixed fresh herbs (dill, coriander leaves, oregano, basil leaves, parsley and thyme) to garnish

Methods

Heat a non-stick pan, put crumbled cottage cheese, green capsicum, red capsicum, mushrooms, ginger-garlic paste, cumin powder, coriander powder, deghi chilli powder, yogurt and cream into it, mix well and cook for 3-4 minutes.
Slit the chicken breasts and rub some salt on them. Line them with spinach leaves, spread the cottage cheese mixture over them and roll the chicken breasts tightly.
Heat olive oil in another non-stick pan, place the chicken rolls in it and cook, turning them, so that they are evenly cooked all around.
To make makhni sauce, heat 1 cup water in a third non-stick pan. Add cherry tomatoes, garlic, ginger, green capsicum, cashewnut paste and cook till all the tomatoes are cooked. Add tomato sauce and mix well. Cook for 2 minutes, take the pan off the heat and let it cool down. Transfer into a blender jar and blend till smooth.
Strain into a non-stick pan and keep it on heat. Add salt and coriander powder and mix well. Add cream and butter and mix well.
Slice the chicken rolls evenly.
Pour some sauce on a serving plate, keep the chicken slices over it. Garnish with chopped fresh herbs like dill, coriander leaves, oregano, basil leaves, parsley and thyme and serve hot.

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