Bharwan Murg Chaamp

Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course



Procedure
1 Grind together the mint, coriander leaves and green chillies.
2 Keep aside.
3 Slit the chicken breasts from one side along the length, to create a pocket for the filling.
4 Marinate these pieces in the yogurt, mint paste and salt.
5 Keep aside for 1 hour.
6 For the filling, mix well together 1/2 of the clarified butter, ginger garlic pastes and onions.
7 Cook uncovered at High heat for 4 minutes.
8 Add the green chillies, coriander, raisins, almonds, apple, potatoes, salt and lemon juice.
9 Mix well to blend.
10 Stuff the filling into the pocket of the chicken pieces and hammer the edges with the back of a knife to seal.
11 Prick the top a bit or make tiny slashes across, for the steam to escape.
12 Dip the stuffed pieces in the marinade and place them in a lightly greased dish.
13 Dab a little of the remaining clarified butter over each piece.
14 Cook covered at High heat for 5 minutes.
15 Dip the pieces in the marinade again and replace in the dish, keeping the other side up and cook covered at High heat for another 5 minutes.
16 If some marinade remains, cook it uncovered, at High heat by itself, to desired consistency and pour over the cooked chicken chaamps before serving.


Ingredients Quantity Details
Chicken 500 Gram Breast
Yogurt 2/3 Cup
Mint Leaves Few For Garnishing
Coriander Leaves 1/4 Cup
Green Chilli To Taste
Salt To Taste
Clarified Butter 1 Tbsp
Ginger Garlic Paste 1 Tbsp
Garlic Paste 1 Tbsp
Onion 1 Cup Chopped
Raisins 2 Tbsp
Almond 1 Tbsp Blanched & Slivered
Apple 1/2 Cup
Potatoes 150 Gram Boiled & Mashed
Lemon Juice 1 Teaspoon