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Recipes
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Grandma's
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INGREDIENTS
250 gm chicken breasts-cut into cubes
For dusting the chicken
½ tsp red chilli powder
½ tsp salt
½ tsp garam masala
For the stuffing
1 tbsp oil
1 medium onion-chopped finely
10-12 almonds-blanched and sliced
2 green chillies-deseeded and sliced
½ tsp red chilli powder
½ tsp garam masala
¼ tsp salt
oil for shallow-frying
For the gravy
4 tbsp oil
5 green cardamoms-lightly crushed with skins
3 medium onions
12 garlic cloves
2.5 cm ginger piece
1 tsp poppy seed powder
½ tsp turmeric powder
2 tsp coriander powder
½ tsp salt
½ tsp white pepper powder
½ tsp garam masala
½ cup yogurt-beaten well
a pinch of saffron-diluted in warm water
METHOD
To prepare the rolls, flatten the chicken pieces with a
kitchen hammer.
Mix the dusting ingredients together and coat the chicken
pieces well. Keep the pieces aside until required.
For the stuffing, fry the onions until transparent and stir
in the remaining stuffing ingredients.
Put one tsp of the stuffing into each chicken piece and make
into a roll. Secure each roll with a toothpick or tie with
thread.
Heat some oil in a frying pan, cook the rolls on a high heat
for about 5-7 minutes or until light brown.
For the gravy, make a paste of the onion, garlic and the
ginger.
Heat oil in a pan; add the cardamoms and when they start
spluttering add the onion paste and fry until golden brown.
Remove pan from heat, stir in all the dry ingredients and
return the pan to medium heat.
Gradually add the beaten yogurt and 1 cup of water, simmer
for 2-3 minutes.
Add the chicken rolls to the gravy, simmer and cook on a low
flame for 15-20 minutes, or until cooked.
Remove the toothpick/thread before serving.
Serve sprinkled with diluted saffron and garam masala.
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