Stuffed Chicken Breast Makhani Inspired Sauce

About Stuffed Chicken Breast Makhani Inspired Sauce

Ingredients

• Boneless chicken breasts 2
• Cottage cheese (paneer) crumbled 250 gms
• Green capsicum, chopped 1 cup
• Red capsicum, chopped 1 cup
• Button musrhooms, chopped 1½ cups
• Ginger-garlic paste 3 tsps
• Cumin poweder 2 tsps
• Coriander powder 2 tsps
• Deghi mirch powder 2 tsps
• Yogurt 4 tbsps
• Fresh cream 4 tbsps
• Fresh spinach leaves a few
• Olive oil 3 tbsps
• Makhni sauce
• Cherry tomatoes, sliced 8 to 10
• Garlic cloves, sliced 8 to 10
• Ginger, sliced 1½ inches
• Medium green capsicum, chopped 2
• Cashewnut paste 4 tbsps
• Tomato sauce 2 cups
• Salt to taste
• Coriander powder 1 tbsp
• Fresh cream 2 tbsps
• Butter 2 tbsps
• Mixed fresh herbs (dill, coriander leaves, oregano, basil leaves, parsley and thyme) to garnish

How to Make Stuffed Chicken Breast Makhani Inspired Sauce (Stepwise Photos)

Method

1. Heat a non-stick pan, put crumbled cottage cheese, green capsicum, red capsicum, mushrooms, ginger-garlic paste, cumin powder, coriander powder, deghi chilli powder, yogurt and cream into it, mix well and cook for 3-4 minutes.
2. Slit the chicken breasts and rub some salt on them. Line them with spinach leaves, spread the cottage cheese mixture over them and roll the chicken breasts tightly.
3. Heat olive oil in another non-stick pan, place the chicken rolls in it and cook, turning them, so that they are evenly cooked all around.
4. To make makhni sauce, heat 1 cup water in a third non-stick pan. Add cherry tomatoes, garlic, ginger, green capsicum, cashewnut paste and cook till all the tomatoes are cooked. Add tomato sauce and mix well. Cook for 2 minutes, take the pan off the heat and let it cool down. Transfer into a blender jar and blend till smooth.
5. Strain into a non-stick pan and keep it on heat. Add salt and coriander powder and mix well. Add cream and butter and mix well.
6. Slice the chicken rolls evenly.
7. Pour some sauce on a serving plate, keep the chicken slices over it. Garnish with chopped fresh herbs like dill, coriander leaves, oregano, basil leaves, parsley and thyme and serve hot.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps