Non-Veg Recipes

Method :
Wash the chicken well, shake dry, slice each breast into half horizontally across. It should resemble the shape of a heart and each piece should be °" thick. Mix the step I ingredients together in a bowl. Reserve in a strainer for 30 minutes to drain excess water. Heat the cooking butter (step II) in a pan on medium heat; add ginger green chillies, and onion; sauté for 2-3 minute. Add chicken mince and stir and roast till fat appears in the side. Add salt, stir. Add green cardamom, mace and black pepper powders; stir. Add green coriander and saute for a minute. Remove from heat, transfer to a bowl and when it cool add pistachios and raisins; mix well. Divide into 8 equal parts. Keep aside. Preheat oven to 180°C / 350°F. Take the marinated chicken slices and lay them out flat. Place the chicken mince mixture on top of the slices and roll tightly to form small rolls. Push a toothpick through the roll to keep it in place. Grease in roasting tray with half the butter and place the chicken pieces over it, spreading the remaining butter on top. Cover the tray with silver foil and bake the chicken for 8 –10 minutes. Heat the ghee (step III) in a pan n medium heat; add ginger-garlic pastes; sauté for a minute. Add onion paste and coriander powder; stir and roast until fat starts to appear on the side. Add yoghurt and stir and roast until fat appears again. Add pistachio paste and stir and roast until specks of fat start to appear. Add chicken stock and salt and salt, increase heat, and bring to the boil. Remove heat to low, stirring occasionally for 2-3 minutes. Add lemon juice, stir add mace and green cardamom powder, rose water, and cream; stir for a minute, remove from heat and transfer to a bowl. Place the baked chicken pieces on a serving platter, pour the gravy over the pieces and bake at 180°C / 350°F for 2-3 minutes. Remove from oven, garnish with finely sliced green pistachios (optional) and serve hot. *Preparation time: 1 ° hours. Serves: 4