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Almond Chicken Roll With Green Chilli Cream

Difficulty

Easy

Ingredients
Serves: 2
  • Chicken breast, boneless 1
  • Toasted almond flakes 2 tsp
For Stuffing
  • Cumin seeds 1/2 tsp
  • Chopped garlic 1 tsp
  • Chopped ginger 1 tsp
  • Chopped toasted almonds 2 tbsp
  • Chopped button mushrooms 250 gms
  • Chilli flakes 1/4 tsp
  • Salt to taste
  • Garam masala powder 1/4 tsp
  • Chopped coriander leaves 1/2 tsp
  • Mild cheddar, grated 2 tbsp
  • Olive oil 1 tbsp
For Marinade
  • Hung yogurt 2 tbsp
  • Salt to taste
  • Chopped green chillies 1/2 tsp
  • Chopped ginger 1/2 tsp
  • Chopped coriander stems 1/2 tsp
For Green Chilli Cream
  • Chopped ginger 1/2 tsp
  • Chopped garlic 1/2 tsp
  • Chopped green chillies 1/4 tsp
  • Fresh cream 4 tbsp
  • Salt to taste
  • Garam masala powder 1/4 tsp
  • Truffle oil (optional) 1/2 tsp
  • Chopped coriander leaves 1/2 tsp
  • Olive oil 1 tsp
Preparation
Prepare Stuffing
  1. Heat oil in a pan and crackle cumin seeds. Add chopped garlic and sauté till golden.
  2. Add chopped mushrooms. Cook till mushrooms are brown and all the moisture has evaporated. Add almond flakes, cheese, chilli flakes, salt, garam masala and chopped coriander. Remove from heat and allow to cool.
Prepare Marinade
  1. In a mixing bowl, use whisk and beat yoghurt till smooth.
  2. Add rest of marinade ingredients and mix thoroughly.
Prepare Green Chilli Cream
  1. Heat oil in a pan and saute chopped ginger, garlic, and green chillies. Add cream and allow it to simmer for 30 seconds.
  2. Add salt, garam masala powder, and truffle oil.
  3. Finish with chopped coriander.
Prepare Chicken
  1. Cut the chicken breast into a butterfly cut by cutting into the thickest part of the breast horizontally keeping one side intact. Pound the butterflied chicken breast using meat mallet in thin sheet.
  2. Apply the prepared marinade all over the chicken and place prepared stuffing on the lower third of the pounded chicken sheet.
  3. Firmly roll the chicken sheet by tucking in the stuffing and form a roulade.
  4. Tighten the chicken roll using the loose ends of plastic wrap.
  5. Remove the plastic wrap from the chicken roll and apply the leftover marinade.
  6. Place in a pan in preheated over at 165 degree C for 12-15 minutes or till chicken is done.
Serve
  1. Cut the chicken roll in ¾ inch thick slices and sear it in a non-stick pan.
  2. Pour the green chilli cream all over the slices of chicken roll.
  3. Garnish with toasted almond flakes and serve.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.