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4.7
3 Votes

Chicken Terrine Chaat

Dedicated To Chicken fans
Chicken Terrine Chaat
  • Prep time
  • Cooking time
  • Serves1 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeAsian, Chaat
  • Good for Brunch , Dinner
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Description

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
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How to cook?
  1. 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.
  2. Mix all ingredients properly with help of whisk to a smooth paste.
  3. Now place a sheet of plastic foil on a working surface and pipe a big roll of chicken mixture onto the foil.
  4. Close plastic foil around and shape into a roll.
  5. Blanch the roulade in salted herbed boiling water for 15 to 20 minutes.
  6. Cool down and keep in the fridge for few hours and cut into 1-inch slices.
  7. Make home style mint chutney and saunth chutney by given ingredients above
  8. Arrange papdi as a base and followed by chicken roulade mint chutney, saunth chutney, curd and boiled potatoes cubes. As shown in above picture.
  9. Now sprinkle chat masala, red chili powder, roasted cumin powder, and garnish with namkeen sev, pomegranate seed, and chopped coriander.
  10. 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. 

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