Tandoori Chicken Roulade
Ingredients
Chicken
- 4 Chicken breasts
- Salt to taste
- 2 tbsps Tandoori Masala
- 2 tsps Ginger & Garlic paste
- 1/2 tsp dried Fenugreek
- 2 tbsps Yogurt
Filling
- 50 gr finely diced Onions
- 1/2 tsp Chilli powder
- 1/2 tsp Turmeric
- 100 gr chopped Spinach
- 200 gr Paneer crumbled
- Salt to taste
- 1/2 sliced Onion
Instructions
- Remove the Chicken tenders if they are still attached to your breasts
- Butterfly the breasts
- Flatten between two sheets of parchment paper
- Marinate with the salt, tandoori masala, ginger & garlic paste, fenugreek & yogurt
- In a saute pan, saute the onions, add the chilli & turmeric powder followed by the chopped spinach
- Add salt to taste
- Add the crumbled paneer, mix well and allow to cool completely
- Spread the paneer on the chicken breast(watch video) and roll and tie to secure
- Saute in a frying pan, add the onion slices and add the pan to a 350 preheated oven and cook for 30 mins
- Allow to cool, cut and discard the twine and cut in slices to serve
see
https://kravingsfoodadventures.com/tandoori-chicken-roulade/
