Chicken roulade Indian style

Chicken roulade can be a delicious wholesome dish and when served with some stir fried vegetables can serve as a filling brunch or dinner. Boneless chicken breasts are stuffed and  rolled to form a cylindrical shape and tied with a thread and shallow fried.

Ingredient

• 500 gm Chicken breasts boneless
• 1 cup corn
• 2 to 3 garlic cloves chopped
•  A bunch coriander leaves
• A bunch mint leaves
• 2 to 3 green chilies
• 2 lemon juice
• 1 tbsp ginger garlic paste
• 1 cup shrimps
• 1 tbsp dried rosemary
• 1/2 tsp dried oregano.

Preparation

1. Make a fine paste of green chili, coriander leaves ,mint leaves and garlic with salt.
2.  Flatten chicken breast by pounding with a heavy substance.
3. marinate for  1 hour with ginger garlic paste, salt and lemon juice.
4. Mix the green paste with corn and shrimps.
5. Add some dried rosemary and oregano.
6. Roll the meat tightly and tie with thread.
7. fry in low heat covered until brown on all sides.
8. slice and present.

Print

Chicken roulade Indian style

Chicken roulade can be a delicious wholesome dish and when served with some stir fried vegetables can serve as a filling brunch or dinner. Boneless chicken breasts are stuffed and  rolled to form a cylindrical shape and tied with a thread and shallow fried.

Course Appetizer

Cuisine American, european, Fusion

Keyword chicken recipes, chicken starters, delicious, food porn, part starters, Roulade

Prep Time 15 minutes

Cook Time 20 minutes

Servings 3 persons

Author indrani

Ingredients

Ingredient

• 500 gm Chicken breasts boneless
• 1 cup corn
• 2 to 3 garlic cloves chopped
• A bunch coriander leaves
• A bunch mint leaves
• 2 to 3 green chilies
• 2 lemon juice
• 1 tbsp ginger garlic paste
• 1 cup shrimps
• 1 tbsp dried rosemary
• 1/2 tsp dried oregano.

Instructions

Preparation

1. Make a fine paste of green chili, coriander leaves ,mint leaves and garlic with salt.
2. Flatten chicken breast by pounding with a heavy substance.
3. marinate for  1 hour with ginger garlic paste, salt and lemon juice.
4. Mix the green paste with corn and shrimps.
5. Add some dried rosemary and oregano.
6. Roll the meat tightly and tie with thread.
7. fry in low heat covered until brown on all sides.
8. slice and present.