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Chicken mushroom kassa roulade By jovyn fernandes
One of my favourite Indian dishes with a french twist.
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INGREDIENTS
- 200 grams of chicken thighs ( boneless/skinless)
- 100 grams of mushroom
- 3 inch ginger
- 11 Garlic cloves
- 2 Green chilli
- Mustard paste
- Salt
- Black Pepper
- 2 Tbsp Mustard Oil
- 1 Tsp of Jeera seeds
- 1 Tsp peppercorns
- 1 Tsp coriander seeds
- 2 onions
- ½ Turmeric powder
- 1 Tsp of chilli powder
- 2 Tsp of coriander powder
- 1 Tsp of garam masala
- 1 Tsp of brown onion paste
- 2 Tbsp of curd
- Pinch of fennel powder
- Coriander leaves
PREPARATION
- Step 1 - Mushroom fillings Add oil to a pan and add onions, cook it till translucent. Add some ginger, garlic, green chilli and add mushrooms.
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- Step 2 - Mustard paste - ½ tbsp of black mustard ½ tbsp of white mustard, 2 red chillies,1/4 tsp of Jeera seeds and 6 garlic cloves. Grind it to a fine paste. Add this paste to the mushrooms & let it cook. Add salt and pepper and cook for 5 mins .
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- Step 3 - Chicken roulade - Flatten the chicken thighs, add salt and pepper add the mushroom filling and cling roll the chicken. See that it's tight. To firm it up, pop it in the freezer for about 20 - 30 minutes.
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- Step 4 - Poach - for 7 - 10 mins. Chop it into disks. Add the mustard oil and fry the chicken.
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- Step 5 - Kassa - Add mustard oil to a pan add Jeera, cumin, peppercorns, coriander seed. Add chopped onions and cook it till translucent.
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- Add 8 garlic cloves, 2 inch ginger & 1 green chilli finely chopped. Add turmeric powder, chilli powder, coriander powder, garam masala.
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- Step 6 - Brown onion paste - Add oil in a heated pan cook add the onion cook the onions on medium to high flame till the onions turn brown.Transfer the onions to a bowl to cool down and then grind it to a fine paste.
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- Step 7 - Add curd and a pinch of fennel powder and let it simmer for 5 minutes. Add fresh chopped coriander leaves.
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