Boneless chicken breast 2
Lemon juice 1 tablespoon
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
White pepper powder to taste
Salt to taste
Pistachios 10-12
Chicken mince 1/2 cup
Egg 1
Garam masala powder 1/2 teaspoon
Oil, basted
Pistachios 1/2 cup
Onions, chopped 3 medium
Green chilli paste 2 tablespoons
Oil 3 tablespoons
Cloves 6-8
Cinnamon 1 inch stick
Green cardamom powder 1 tablespoon
Salt to taste
Yogurt 1/4 cup
Cream 1/2 cup
Garam masala powder 1/2 teaspoon

For stuffed chicken, clean and slit open chicken breasts. Wash and pat dry. Further halve each piece.

Apply lemon juice, one tablespoon of ginger-garlic paste to the chicken breast pieces. Sprinkle some white pepper powder and salt. Keep aside for twenty minutes, preferably in the refrigerator.

Blanch pistachios in half a cup of hot water for five minutes. Drain, peel and cut into thin slivers.

Mix pistachios and chicken mince, adding a little beaten egg to bind. Add garam masala powder, white pepper powder and salt to taste. Blend well and divide into eight equal balls.

Place each ball on a piece of chicken breast and roll tightly into a conical shape. Baste with a little oil and place under a hot grill to cook or bake in a moderately hot oven

(180 º C) till done.

To prepare gravy, first boil pistachios for ten minutes. When cool, peel. Slice eight to ten pistachios and keep aside for garnishing. Grind remaining into a smooth paste in a blender.

Boil onion pieces in half a cup of water for five minutes. Drain and grind to a paste.

Heat oil in a kadai. Add cloves and cinnamon. Sauté on medium heat for a minute. Add boiled onion paste and cook for five minutes until onion paste starts to change its colour to light pink.

Add the remaining ginger-garlic paste, green chilli paste, pistachio paste, cardamom powder and one cup of water to the onion paste. Bring it to a boil and add salt. Simmer for ten minutes. Add yogurt, fresh cream and garam masala powder. Mix and cook for two to three minutes.

To serve, slice the chicken rolls and place them on a platter, pour the gravy over and garnish with sliced pistachios.

Recipe Tip

Any of these white wines will add that extra special festive touch to this exotic chicken dish: Pouilly Fuisse or Chablis.

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