2019 KEEN HOME COOK FINALIST: JESSICA DUA SONY
Smoked Fenugreek Chicken Breast in Cashew Nut & Yogurt Sauce
"Fenugreek and dill leaves when mixed with blue cheese and cream provide an absolutely rustic flavour to the grilled chicken breast. Inspired with tandoori preparations, I provided the smoked flavour to this chicken dish. This is served in a subtle and rich cashew nut and yogurt sauce to give the correct balance to the varied and strong flavours of fenugreek and dill leaves.
This dish is served with layered flatbread, famously called garlic laccha paratha in India."
Fenugreek leaves - 1/2 bunch
Dill leaves - 8 sprigs
Blue cheese - 75 grams
Single cream - 5 tablespoons
Walnuts - 5
Chicken breast - 2
salt to taste
black pepper - 1 teaspoon
Butter - 2 tablespoon
Charcoal pieces - 4/5
Ghee - 1 tablespoon
Cashew nuts - 15
Yogurt - 1/2 bowl
Fried onion - 2 medium
Ginger garlic paste - 2 teaspoons
Lemon juice of 1/2 lemon
1. First of all, slit the chicken breasts from middle and marinate them with salt, pepper, lemon juice and 1 teaspoon ginger garlic paste.
2. Marinate the chicken for 30 minutes and grill it to cook the chicken.
3. Chicken stuffing - Now take a pan and put butter inside. Add chopped fenugreek leaves and dill leaves to it. Sauté/ stir cook these leaves till they leave water.
4. Now add chopped walnuts and grated blue cheese to this mixture and stir continuously.
5. Now add 3 tablespoon cream to this mixture and stir for 2 minutes on medium flame.
6. Turn off the flame and keep the mixture aside for cooling. Once this cools, fill this mixture inside grilled chicken breast and keep aside.
For the Sauce:
1. Dip the cashews in hot water for 30 minutes and grind them to make a fine paste. Now put some butter in a pan and add ginger garlic paste.
2. Now add some fried onions salt and pepper to it, and pour cashew nut paste and stir fry this mixture for 5 minutes on medium flame.
3. Now reduce the flame and add yogurt to this mixture and stir continuously.
4. Now add 2 tablespoon cream to this mixture and stir for 2 minutes. Turn off the flame as the sauce is ready.
1. Now heat the charcoal pieces on the flame until they turn red hot and place them in a bowl covered with aluminium foil. Place this bowl above/ near the stuffed chicken breast and pour some heated ghee on the hot charcoal.
2. The charcoal will start smoking. At this stage, immediately cover the chicken breasts with the charcoal bowl with a lid, for the chicken to absorb the smoky flavour. Uncover the stuffed breasts after 15 minutes.
3. Now place this sauce in a dish and serve the smoked chicken breasts in this sauce with layered flatbread (laccha paratha).