Chicken Terrine Chaat

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 assembling terrine chat
- 20 gm Curd
- 5 gm Pomegranate seeds
- 5 gm Sev namkeen
- 5 gm potatoes boiled, cubes
- 5 gm cumin powder roasted
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
Recipe Nutrition
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