Chicken Terrine Chaat

Dec, 30 2016

Dedicated To Chicken fans

by Plattershare

2266 Followers 119 Recipes

Prep time 00 Hrs 25 Mins

Cooking time 00 Hrs 10 Mins

Serves1 Person(s)

CategoryNon-Veg

Cuisine TypeAsian, Chaat

Good for Brunch , Dinner

About this Recipe

A Chicken Recipe with a twist.

Ingredients & Quantity

For chicken roulade
Chicken mince 150grams
Egg (yolk) 01 no’s
Tri color bell pepper (chopped) 30grams
Fresh coriander (chopped) 10grams
Fresh cream 10grams
Bread crumb 20grams
Nut Meg powder 02grams
Salt & pepper to taste
For mint chutney
Mint 20grams
Coriander 15grams
Ginger 05grams
Green chilly 05grams
Garlic 05grams
Lemon juice 5ml
Chat Masala to taste
Salt to taste
For saunth chutney
Tamarind 20grams
Jaggery 60grams
Dry ginger 05grams
Fenugreek seeds 05grams
Red chili powder 05 grams
Anar dana powder 05grams
For papdi
Refined Flour 20grams
Carom seed 03grams
Water as required
Oil for frying
Salt to taste
For assembling terrine chat
Curd 20grams
Pomegranate seeds 05grams
Sev namkeen 05grams
Boiled potatoes cubes 05grams
Roasted cumin powder 05 grams

How to cook?

First we start with chicken roulade, in a bowl take chicken mince, egg yolk, chopped. Trio color bell pepper breadcrumb, freshly chopped coriander, fresh cream, and seasoning.

Mix all ingredients properly with help of whisk to a smooth paste.

Now place a sheet of plastic foil on a working surface and pipe a big roll of chicken mixture onto the foil.

Close plastic foil around and shape into a roll.

Blanch the roulade in salted herbed boiling water for 15 to 20 minutes.

Cool down and keep in the fridge for few hours and cut into 1-inch slices.

Make home style mint chutney and saunth chutney by given ingredients above

Arrange papdi as a base and followed by chicken roulade mint chutney, saunth chutney, curd and boiled potatoes cubes. As shown in above picture.

Now sprinkle chat masala, red chili powder, roasted cumin powder, and garnish with namkeen sev, pomegranate seed, and chopped coriander.

Enjoy my fusion of Indian English chat

Notes

This Recipe has been shared by Executive Sous Chef Dheeraj Bhandari. Chef Dheeraj is a passionate Indian chef, TV show host, food stylist, blogger. He started his career in 2003 with The Claridges Hotel New Delhi at Abdul kalam road. He brings over 13 years experience at five-star hotels and luxury ships such as the Eros Intercontinental, Star Cruises, Royal Caribbean cruise liner and Google Gurgoan. Chef Dheeraj Bhandari presently working at MOSAIC HOTEL MUSSOORIE as an Executive Sous chef managed by Tux hospitality Shipra groups of hotels.