Chicken pasanda roll

Chicken pasanda roll

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Indian food isn’t all about curries, good as they are. I find that sometimes, I feel like something with a touch of spice but not in a sauce. This recipe fits the bill perfectly. It is a special chicken and panir cheese roll, which serves as a starter or as part of an Indian banquet. Slice thickly and serve with Sesame chutney.

Ingredients

Quantity Ingredient
8 boneless chicken thighs, skin left on
mint leaves, to garnish

Marinade

Quantity Ingredient
1 tablespoon white vinegar
125g plain yoghurt
1 teaspoon ground white pepper
1 teaspoon Ginger paste
1 teaspoon Garlic paste
60ml vegetable or canola oil
1/2-1 teaspoon salt, or to taste

Stuffing

Quantity Ingredient
1 green chilli, chopped
1/2 small red onion, chopped
150g panir cheese, crumbled
1/2 teaspoon freshly ground whole mace
1/2 teaspoon ground cardamom
2 tablespoons cornflour
1 egg
1/2-1 teaspoon salt, or to taste

To serve

Quantity Ingredient
Sesame chutney

Method

  1. Score the skin of the chicken pieces with a very sharp knife, then flatten with a meat mallet or the flat of a large knife or cleaver. Put the chicken in a shallow dish.
  2. To make the marinade, mix together the vinegar, yoghurt, white pepper, ginger and garlic pastes, oil and salt in a small bowl. Pour the marinade over the chicken and coat well on both sides, then marinate in the refrigerator for 2 hours.
  3. Preheat the oven to 200°C.
  4. To make the stuffing, mix together the chilli, onion, panir cheese, mace, cardamom, cornflour, egg and salt in a medium bowl.
  5. Wet your hands and divide the mixture into eight portions. Shape each portion into a cylinder, about 2 cm in diameter and the length of a flattened piece of the chicken.
  6. Lay a marinated piece of chicken skin side down on the work surface. Put a cylinder of stuffing at one end and roll up the chicken to enclose the stuffing. Tie firmly with kitchen string. Repeat for the remaining cylinders of stuffing and marinated chicken pieces.
  7. Put the stuffed chicken rolls in a roasting tin. Spread any left-over marinade over the top, then cook in the oven for about 20 minutes, or until the chicken is cooked through. To test that it is done, make a small incision in the chicken with a sharp knife – it should be white and firm, with no pinkness.
  8. Rest for 10 minutes before removing the string from each roll. Slice thickly and serve with mint leaves sprinkled over the top.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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