PEPPER-CHICKEN AND MINT-CORIANDER CHUTNEY ROLL
Cook Time: 15 MIN
Servings: 4
Ingredients
Chicken (boneless and skinless) 250 gms
½ cup of Mint leaves
½ cup of Coriander leaves
2 tbsp Lemon juice
Two Green chilies
2 to 3 tbsp of Hung curd
Black pepper powder 3 tsp
½ Inch of Ginger
5 cloves of Garlic
Salt to taste
Method
MINT-CORIANDER CHUTNEY
Grind coriander leaves, mint leaves, green chillies together with hung curd in a mixer or blender to make a fine paste. Add salt and lemon juice to the paste and mix it well. We are ready with mint-coriander chutney.
CHICKEN ROLL
Mince the boneless pieces of chicken. Add & mix 1/2 tsp black pepper powder and paste of ginger and garlic to chicken mince. Divide minced chicken into four equal parts. Flatten the mince on a smooth non sticky surface to an even ¼ inch thickness. Spread 2 to 3 tbsp of mint-coriander chutney evenly over the chicken, leaving gap at the corners /sides and sprinkle 4-5 pinches of black pepper on top. Roll up the chicken and wrap the roll with a piece of silver foil. Place the rolls in a food steamer for 10-15 mins. Remove from the steamer and let the rolls cool for 10 mins. Remove the foil and cut the rolls into pieces in desired size and shape.
Categories
Chicken
Chutney/Pickles
Snacks/Tapas
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