Chicken Terrine Chaat
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A Chicken Recipe with a twist.
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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.
Recipe Nutrition
Calories: 860 kcal | Carbohydrates: 116 g | Protein: 42 g | Fat: 27 g | Saturated Fat: 9 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 335 mg | Sodium: 386 mg | Potassium: 1617 mg | Fiber: 11 g | Sugar: 65 g | Vitamin A: 5440 IU | Vitamin C: 59 mg | Calcium: 290 mg | Iron: 13 mg
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