Palak Murgh Roulade with Makhni Gajar Recipe

 
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Palak Murgh Roulade with Makhni Gajar
  • Chef: Poppy Agha, Team Pakistan
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

A delectable spinach-chicken roulade served on a bed of carrots.

Ingredients of Palak Murgh Roulade with Makhni Gajar

  • 5 carrots
  • 2 Tbsp garlic paste
  • 2 tsp coriander powder
  • 5 tsp salt
  • 5 dry red chllies
  • 2 Tbsp butter
  • 3 lemons
  • 4 Tbsp jaggery
  • 6 chicken breast fillets
  • 1 piece cinnamon
  • 1 tsp coriander seeds
  • 6 black peppercorns
  • 3 cloves
  • 6 tsp white cumin
  • 2 tsp turmeric powder
  • 2 tsp red chilli powder
  • 3 spinach bunches
  • 5 Tbsp cooking oil
  • 12 cloves garlic, crushed
  • 2 Tbsp ginger paste
  • 7 green chillies
  • 1 tsp mustard seeds
  • 2 fresh coriander bunches
  • 6 tsp red chilli flakes

How to Make Palak Murgh Roulade with Makhni Gajar

  • 1.Peel the carrots and strip them into julienne.
  • 2.Saute with garlic paste, coriander powder, salt, red chilli and butter. Add lemon juice and a little jaggery. Cook till done and lay down a bed of carrots.
  • 3.Fillet the chicken breast. Coat thoroughly with freshly ground masalas (cinnamon, coriander seeds, black pepper, cloves and cumin). Also coat with a little turmeric powder and red chilli powder.
  • 4.Cook the spinach on high flame with garlic, ginger paste, spices and layer the spinach in the center of the chicken breast fillet.
  • 5.Make a roulade of chicken and cook in the oven till chicken is done.
  • 6.As soon as chicken is done, slice and set on the bed of carrots. Serve with a garnish of coriander leaves and a tempering (tadka) of butter, cumin and red chilli flakes.
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