Ingredients:
Chicken Breasts – 8
Red Chilli Powder – 3/4 tsp
Garam Masala – 1/3 tsp
Dry Fenugreek Powder – a pinch
White Pepper Powder – a pinch
Salt – 1/2 tsp
Ginger Garlic Paste – 1 tbsp
Vinegar – 1 tsp
Oil – 2 tsp
For the Filling:
Cheese – 3 cups, grated
Chicken Tikkas – 1 cup, chopped
Raisins – 3 1/2 tbsp, chopped
Cashewnuts – 3 1/2 tbsp, chopped
Green Coriander – 2 tsp, chopped
Green Chillies – 2 tsp
For the Batter:
Cornflour – 1/2 cup
Water – 1 1/2 cup
Vinegar – 1 tsp
Salt a pinch
White Pepper Powder – a pinch
Flour – 4 1/2 tbsp
Ginger Garlic Paste – 1 1/2 tsp
Eggs – 2, whisked
Oil for frying
Method:
1. Wash, clean and dry the chicken breasts.
2. Mix together red chilli powder, garam masala, dry fenugreek powder, white pepper powder, salt, ginger garlic paste, vinegar and oil to make a paste.
3. Slit the chicken breasts from the sides, open out and flatten with a steak hammer, without rupturing the flesh.
4. Smear the chicken breasts with the prepared paste evenly.
5. For the filling, mix together cheese, chicken tikkas, raisins, cashewnuts, green coriander and green chillies.
6. Divide the filling into 8 equal portions and place in the centre of each chicken piece.
7. Roll the pieces firmly over the filling and refrigerate for 10 minutes.
8. For the batter, dissolve cornflour in water.
9. Stir well to remove any lumps.
10. Add vinegar, salt, white pepper powder, flour, ginger garlic paste and eggs.
11. Mix well.
12. Heat oil in a kadai.
13. Dip each chicken piece in the cornflour batter and deep fry in medium hot oil till half done.
14. Remove and drain excess oil.
15. Just before serving, deep fry the pieces until golden brown in colour.
16. Remove, cut into half and serve.
