TANDOORI CHICKEN Roulade - Paneer And Spinach Filling
This exciting fusion recipe for Tandoori Chicken Roulade features Chicken breast marinated in Tandoori Masala, and stuffed with a spinach and paneer mixture. This takes the roulade to a whole other level!
Ingredients
| For the chicken: | ||
| Chicken breast | 4 | |
| Salt | To Taste | |
| Tandoori masala | 2 Tablespoon | |
| Ginger garlic paste | 2 Teaspoon | |
| Dried fenugreek | 1/2 Teaspoon | |
| Yogurt | 2 Teaspoon | |
| For the filling: | ||
| Finely diced onion | 1 Cup (16 tbs) | |
| Chilli powder | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Chopped spinach | 3 Cup (48 tbs) | |
| Paneer | 200 Gram , crumbled (7 oz) | |
| Salt | To Taste | |
| Onion | 1/2 , slice |
Directions
GETTING READY:
1.Remove the Chicken tenders if they are still attached to your breasts.
2.Butterfly the breasts.
3.Flatten between two sheets of parchment paper.
4.Marinate with the salt, tandoori masala, ginger & garlic paste, fenugreek & yogurt.
MAKING:
5.In a saute pan, saute the onions, add the chilli & turmeric powder followed by the chopped spinach.
6.Add salt to taste.
7.Add the crumbled paneer, mix well and allow to cool completely.
8.Spread the paneer on the chicken breast(watch video) and roll and tie to secure.
9.Saute in a frying pan, add the onion slices and add the pan to a 350 preheated oven and cook for 30 mins.
10.Allow to cool, cut and discard the twine and cut in slices to serve.
SERVING:
11.Serve and enjoy!
Recipe Summary
