Take A Deep (Chicken) Breast
Stuffed chicken breast tikka served with spiced mashed potato cakes.
| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time | Passive Time |
| 30minutes | 80minutes |
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Ingredients
- 8 chicken breasts80-100g per breast
- 6 capsicumsred/yellow/green – 2 each
- 1 large onion
- 6slices cheddar cheese
- 100ml yoghurt
- 100ml fresh cream
- 3tbsp Ginger paste
- 3tbsp garlic paste
- 2tbsp red chili powder
- 1tbsp garam masala
- 3 potatoes1/2 kg
- 10pieces black olive
- 2 bunches green coriander
- 6slices sundried tomatoes
- 50g Spring onion
- 2 bunches mint
- 50g white butter
- 1tbsp Lemon juice
- 50ml Milk
- 2 eggs
- 1tsp carom seedsajwain
- 1 roll aluminum foil
- 1tbsp yellow food colouring
Instructions
- Take the chicken breast and flatten with a steak hammer like minute steak.
- Slice capsicum, onion, tomato and cheese.
- Stuff the chicken flat with 3 slices of each pepper, onion, cheese and mint. Keep it in the center of the chicken and roll it.
- Take yoghurt, cream, ginger paste, garlic paste, red chili powder, garam masala and yellow food coloring and mix to make a paste.
- Dip the rolled chicken in the paste and keep in the chiller for at least 15 minutes.
For the Potato Cakes
- Boil the potato using presssure cooker.
- Chop some black olives, green coriander, mint and spring onion.
- Add these and sundried tomatoes, cream to the boiled potato and mash it.
- Make a roll of the mashed potato and cut into equal size (1 inch) pieces, and sear on a hot platter.
- Put three potato slices or mini cakes in the plate lengthwise.
- Grill the chicken and put on each of potato cake.
- Serve.
Recipe Notes
Products we recommend with this recipe:
Pressure Cookers Online India