I also remembered my school days. There was a house adjacent to my school where there was a cage just inside the gate. There were several rabbits in there. I am sure Jayanti, Vidya, and Rhythm remember. Do you?
Anyway, this is another chicken recipe after a long time, and I guess there will be more to come in the coming few months. It was not too difficult to make as much as time consuming. As far as the taste goes, you will have to slightly increase the chilli part as otherwise the recipe tastes a little bland.
The chicken breasts in this recipe weren’t marinated. But I reckon that marinating the chicken for at least an hour with salt and lemon juice will make a heaven and hell difference to the taste.
Saee, though loved it as it was. She ate one whole piece sliced from the chicken breast. Try it with the few changes I suggested.
- 2 Chicken breasts
For the filling
- 100 g minced chicken
- 2 tsp vegetable oil
- 1/2 tsp mustard seeds
- 3 to 4 curry leaves
- 1/2 tsp garam masala
- 1 tsp red chilli powder
- 2 tsp fresh grated coconut
- Salt to taste
For the curry
- 4 tsp vegetable oil
- 1/2 tsp cumin seeds
- 2 tsp ginger garlic paste
- salt to taste
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1/4th cup whisked curds
- 1/4th cup tomato puree
- 1/4th cup brown onion paste
Clean and wash the chicken breasts and keep them aside. (Marinate with salt and lemon juice for about half an hour to one hour).
Meanwhile, heat 2 tsp oil in a wok and add the mustard seeds. Once they start crackling add the curry leaves. Now add the minced chicken and saute for about 5 to 6 minutes. Add the salt, red chilli powder and garam masala and saute for a minute or two more. Keep aside to cool.
Make an incision into the base of the chicken breast to create a pocket. Or you can make a long slit along the side of the breast and then tie it up after you have stuffed it. Now stuff the filling into the receptacle in the chicken breast and if you have made a slit, tie the chicken breast with a string to make sure none of the filling comes out.
Heat 4 tsp oil in a wok and fry the stuffed chicken breast till it turns golden brown on both sides. Keep it aside.
Now throw in the cumin seeds into the oil and saute for a minute. Add the ginger garlic paste and saute again for a minute. Add the dry spices and salt, and saute well for a minute or two. Now pour in the curds and the tomato puree and saute well on medium heat. Add the onion paste and fry till oil leaves the masala. Add water and bring the curry to a boil.
Add the chicken breasts to the curry and cook well for ten to 12 minutes.
To serve: Remove the chicken breasts from the plate and slice them into smaller pieces. Place the slices on a plate and pour gravy on top. Garnish with curry leaves and peppercorns.