RECIPE:
Method:
Marination:
Slit chicken breast from top and make a pocket in it
Marinate it with ginger garlic paste, salt, malt vinegar, chilli and turmeric powder
Stuff the chicken breast with chopped morels and Philadelphia cheese
Keep it in refrigerator for 30 minutes
For sauce:
Heat oil in a pan, sauté ginger garlic paste, add turmeric powder, chilli powder and salt
Add pistachio paste, cook for 10 minutes, add yogurt and again cook for five minutes
Add mace powder, cardamom, saffron strings and finish with rose water
Finishing:
Heat oil in a pan and pan sear stuffed chicken, till its become golden brown from outside
Further cook in preheated oven for next three minutes at 180 degree Celsius
Served hot with pistachio sauce
Ingredient Quantity
Chicken breast 100gm
Morels 30gm
Philadelphia cheese30gm
Ginger 10gm
Garlic 10gm
Turmeric 5gm
Chilli powder 8gm
Malt Vinegar 30ml
Salt To taste
For sauce
Pistachio 80gm
Yogurt 150gm
Ghee 50ml
Ginger 10gm
Garlic 20gm
Yellow chilli powder 20gm
Turmeric powder 10gm
Cardamom powder 5gm
Mace powder 5gm
Saffron Few strings
Rose water Few drops
Refined oil 20ml
Salt To taste