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    Chicken Terrine Chaat - Plattershare - Recipes, Food Stories And Food Enthusiasts

    Home » Recipe » Brunch

    Chicken Terrine Chaat

    Chicken Terrine Chaat - Plattershare - Recipes, Food Stories And Food EnthusiastsPlattershare Team
    30 December, 2016
    4.7 from 3 votes
    Served As Brunch, Dinner
    Print Recipe Pin Recipe
    A Chicken Recipe with a twist.
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    Prep Time 25 mins
    Cook Time 10 mins
    Total Time 35 mins
    Cuisine Asian, Chaat
    Recipe Category Non-Vegetarian
    Servings 1
    Recipe Taste Salty, Sweet, Tangy

    Ingredients
      

    For chicken roulade

    • 150 gm Chicken mince
    • 1 Egg yolk
    • 30 gm Bell pepper chopped, green, red, yellow
    • 10 gm Coriander chopped
    • 10 gm Fresh cream
    • 20 gm Bread crumb
    • 2 gm Nut Meg powder
    • Salt & pepper to taste

    For mint chutney

    • 20 gm Mint
    • 15 gm Coriander
    • 5 gm Ginger
    • 5 gm Green chili
    • 5 gm Garlic
    • 5 ml Lemon juice
    • Chat Masala to taste
    • Salt to taste

    For saunth chutney

    • 20 gm Tamarind
    • 60 gm Jaggery
    • 5 gm Dry ginger
    • 5 gm Fenugreek seeds
    • 5 gm Red chili powder
    • 5 gm Anar dana powder

    For papdi

    • 20 gm Refined Flour
    • 3 gm Carom seed
    • Water as required
    • Oil for frying
    • Salt to taste

    For assembling terrine chat

    • 20 gm Curd
    • 5 gm Pomegranate seeds
    • 5 gm Sev namkeen
    • 5 gm potatoes boiled, cubes
    • 5 gm cumin powder roasted
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    Instructions
     

    • 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. 

    Nutrition

    Calories: 860kcalCarbohydrates: 116gProtein: 42gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 335mgSodium: 386mgPotassium: 1617mgFiber: 11gSugar: 65gVitamin A: 5440IUVitamin C: 59mgCalcium: 290mgIron: 13mg
    Recipe Tags chaat chicken fusion recipe indian recipe snacks

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