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Chicken Badaam Roll Recipe
Experience the juiciness of chicken pieces with an added crunch of aromatic almonds and flavourful spices. These chicken badaam roll will get your party started and is a perfect non-veg starter.
- Total Cook Time 50 mins
- Prep Time 05 mins
- Cook Time 45 mins
- Recipe Servings3
- Medium
Ingredients of Chicken Badaam Roll
- 250 gm chicken breasts-cut into cubes
- For dusting chicken:
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 1/2 tsp garam masala
- For the stuffing:
- 1 Tbsp oil
- 1 medium onion-chopped finely
- 10-12 almonds-blanched and sliced
- 2 green chillies-deseeded and sliced
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1/4 tsp salt oil for shallow-frying
- For the gravy:
- 4 Tbsp oil
- 5 green cardamoms-lightly crushed with skins
- 3 medium onions
- 12 garlic cloves
- 2.5 cm ginger piece
- 1 tsp poppy seed powder
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1/2 tsp salt
- 1/2 tsp white pepper powder
- 1/2 tsp garam masala
- 1/2 cup yogurt-beaten well
- A pinch of saffron-diluted in warm water
How to Make Chicken Badaam Roll
HideShow MediaFor the rolls:
1.
Flatten chicken pieces with a kitchen hammer.
2.
Mix the dusting ingredients together and coat the chicken pieces well.
3.
Keep the pieces aside.
4.
For the stuffing
5.
Fry onions until transparent.
6.
Stir in the remaining stuffing ingredients.
7.
Put one tsp of the stuffing into each chicken piece and make into a roll.
8.
Secure each roll with a toothpick or tie with thread.
9.
Heat some oil in a frying pan.
10.
Cook the rolls on a high heat for about 7 minutes or until light brown.
For the gravy:
1.
Make a paste of the onion, garlic and ginger.
2.
Heat oil in a pan.
3.
Add cardamoms and let them splutter
4.
Add onion paste and fry until golden brown.
5.
Remove pan from heat.
6.
Stir in all the dry ingredients and return the pan to medium heat.
7.
Gradually add beaten yogurt and 1 cup of water, simmer for 2-3 minutes.
8.
Add chicken rolls to the gravy, simmer and cook on a low flame for 20 minutes, or until cooked.
9.
Remove the toothpick/thread before serving.
10.
Serve sprinkled with diluted saffron and garam masala.