Chef: Meher Dasondi
Category: Main Course
Cooking Time: 30 minutes Prepn/Marin 1 hour 15 minutes
4 Chicken legs, (whole)
300 gms. Chicken, minced
45 gms +10gms. Almonds
45 gms. Cashew nuts
100 ml. Cream
5 gms. Garam masala powder
30 gms. Ginger – garlic paste.
15-20 gms. Green chilly paste
15 ml. Oil
30 ml. Lime (juice)
¼ Cup Milk
½ Cup Mint chutney
8-10 strands Saffron
As required Salt
For the Mint chutney
Blend the following ingredients together
¼ Cup Mint leaves
¼ Cup Coriander leaves
1” Piece ginger
5 gms. Anardana powder
As required Salt
1 tbsp. Curd
Lemon wedges and tomato slices
A few Mint leaves
Varaq (Silver Leaves)
A few strands saffron
Debone the chicken leg leaving the top of the drumstick. Flatten the chicken leg using a steak
Prepare a marinade using half the quantity of ginger garlic paste, salt, green chilly paste and lime
Marinate the ehicken in this and refrigerate for 1 hour.
Chop almonds and cashew nuts. Mix with the chicken mince and mint chutney.
Add garam masala and the remaining ginger – garlic and green chilly paste, salt and lemon juice, to
the mince mixture and mix well.
Stuff the deboned chicken with this mixture, rolling the chicken in such a way that the mince is
wrapped in it.
Grease a baking tray with oil. Place the rolls on the tray and bake in a medium oven (2WF) until
done (about 20 minutes)
Take the chicken out of the oven and cool slightly.
Slice each chicken roll diagonally and arrange on an ovenproof dish.
Combine cream with saffron dissolved in milk.
Pour over the s/rced chicken and leave in the oven for further 10 minutes. Remove and apply the
Serve hot, garnished with mint leaves, lemon wedges and tomato slices and blanched, fried almond
flakes (10 gms.)
Chef’s Tip: “Varaq is available on paper sheets. To apply varaq just dab the paper sheet with the
varaq facing the surface of the food.’