Bharwan Murg ~ Chicken Roulade
Boneless Chicken breast flattened and stuffed with corn and cheese mixture. It is then coated into egg and bread crumbs mixture and deep fried. Served as a snack, High Tea or as a side dish.
Servings 4
Ingredients
For the roulade
- 4 boneless chicken breast
- 1 egg
- 1 cup breadcrumbs
- 1 cup plain flour
- 3 cups vegetable oil for deep frying
- 6 to oth pics
Ingredients for Marination:
- ½ teaspoon each ginger & garlic paste
- 1 teaspoon mustard paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
Ingredients for Stuffing:
- 200 grams paneer grated cottage cheese
- 2 tablespoon grated cheddar cheese
- ½ cup cooked corn kernels slightly mashed
- ½ cup finely chopped onion
- 2 green chillies chopped
- 1 teaspoon garlic chopped
- ¼ teaspoon turmeric powder
- 2 tablespoon chopped coriander leaves
- 3 tablespoon vegetable oil
- salt to taste
Instructions
For the roulade
- Beat the chicken breasts into thin sheets with help of a mallet gently without breaking or tearing the meat.
- Combine the ingredients for marinade in a glass bowl, smear over the chicken pieces and set aside in a refrigerator for 1 hour.
To prepare the stuffing:
- Heat vegetable oil in a pan. Add onion and fry till pink, then add garlic and green chilies fry for a minute. Now add the rest of the ingredients for stuffing, cook till it’s well combined. Adjust the seasoning and remove from heat.
- Take a spoonful of stuffing and place it in the middle of a chicken fillet. Roll the fillet and seal the ends with a tooth pic. Repeat the step with all the chicken pieces.
- Now coat each stuffed chicken piece first into plain flour then dip into the beaten egg and finally coat well with bread crumbs firmly so that the stuffing is well sealed.
- Deep fry each piece in preheated oil on low flame till chicken is well cooked(10 min on each side). Remove from oil and cut into slices with a sharp serrated knife and
- Serve hot as a side dish or as a snack