For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / CHICKEN ROULADE WITH METHI PANEER AND LAHSUNI PALAK

Photo of CHICKEN ROULADE WITH METHI PANEER AND LAHSUNI PALAK by Shobha Keshwani at BetterButter
0
4
4(2)
0

CHICKEN ROULADE WITH METHI PANEER AND LAHSUNI PALAK

May-24-2018
Shobha Keshwani
20 minutes
Prep Time
50 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT CHICKEN ROULADE WITH METHI PANEER AND LAHSUNI PALAK RECIPE

A protein-packed Desi version of Chicken Roulade... I have used crumbled Methi Paneer for the stuffing and served it on a bed of Lahsuni Palak.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Fusion
  • Pan fry
  • Steaming
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 2

  1. chicken breast ... 1
  2. paneer ............. 1/2 cup (crumbled)
  3. Fresh methi leaves .. 1/2 cup
  4. coriander leaves ...... 1/2 cup
  5. Green chillies .......... 2-3 (crushed or chopped finely)
  6. garlic paste ............ 2 tsps
  7. Sliced garlic ......... 1 tbsp (for Lehsuni Palak)
  8. spinach / palak .. 1 small bunch (1 cup pureed)
  9. salt ............. to taste
  10. cumin powder .... 1 tsp
  11. coriander powder .. 1 tsp
  12. Garam masala powder .. 1/2 tsp
  13. Black pepper.... 1/4 tsp
  14. oil .............. 4 tbsps

Instructions

  1. Place the cleaned chicken breast between plastic sheets and flatten it with a meat hammer.Season it with salt and black pepper. Set aside to marinate.
  2. In a pan heat 2 tbsps of oil and saute the garlic paste. Add the fresh methi and coriander leaves, green chillies, spice powders, salt and stir-fry. Now add the crumbled paneer and mix. Spoon this on the flattened chicken breast.
  3. Roll it very carefully and tightly.
  4. Place the chicken roll in a cling film and roll it like a chocolate securing the two ends.
  5. Roll it again in a foil wrap and seal the edges by twisting them.
  6. Now immerse it in the boiling water. Simmer for 8-10 minutes.
  7. Meanwhile to prepare the lehsuni palak, take the blanched palak leaves and puree them coarsely. In a pan heat a tbsp of oil and fry the chopped garlic pieces until light brown. Add the salt, spice powders and palak. Stir until done.
  8. Now carefully unwrap the steamed chicken roulade.
  9. Heat a little oil and shallow fry it turning the sides until it is light brown. This is just to give it a nice colour. You may skip this step if you want to serve it as it is after steaming.
  10. Slice it carefully. Spoon the lahsuni palak in a serving platter and place the chicken roulade slices on it.

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
fairose banu
May-26-2018
fairose banu   May-26-2018

Nice...

Manisha Shukla
May-24-2018
Manisha Shukla   May-24-2018

Very nice.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE