Chicken Terrine Chaat
About Chicken Terrine Chaat
A Chicken Recipe with a twist.
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Recipe Time & More
Ingredients
For chicken roulade
- 150 gm Chicken (minced)
- 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
- 1-2 tsp Salt (or to taste)
- 1/2 tsp pepper (or to taste)
For mint chutney
- 20 gm Mint
- 15 gm Coriander
- 5 gm Ginger
- 5 gm Green Chillies
- 5 gm Garlic
- 5 ml Lemon Juice
- 1 tsp Chaat Masala (to taste)
- 1 - 2 tsp Salt (to taste)
For saunth chutney
- 20 gm Tamarind
- 60 gm Jagerry
- 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 seeds
- Water (as required)
- Oil (for frying)
- 1-2 tsp 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
Recipe 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.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 860kcal | Carbohydrates: 116g | Protein: 42g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 335mg | Sodium: 386mg | Potassium: 1617mg | Fiber: 11g | Sugar: 65g | Vitamin A: 5440IU | Vitamin C: 59mg | Calcium: 290mg | Iron: 13mg
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Looks so flavorful! Thanks for posting.
I’m eager to make this recipe!
This looks amazing! Thanks for sharing.