Afghani Chicken Roll

  • Starter
  • Servings
  • 2Spicy
  • 40min Cook Time
  • Cuisine : International
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Its a very unique recipe with a very different and delicious taste. Less ingredients yet very tasty. You can prepare this in advance ( marinate) and store it in freezer and whenever u want to use you can thaw it and ise it .


Ingredients

INGREDIENTS >>> • CHICKEN BREAST-2 (approx 400grm) • BUTTER-1/2 Cup • GARLIC ( chopped - 5-6 flakes/ 1 tbsp) • PEPPER (As per taste) • SALT (As per taste) • FRESH PARSLEY CHOPPED-1 TBSP or FRESH THYME CHOPPED -1 TBSP( use any one) • ORIGANO (dry) -1/2 TSP • MAIDA-1/2 Cup ( or as required for coating ) • EGG (as required for coating) • BREAD CRUMS (as required)

Cookwares

Deep fryer or kadhai to fry .

Step By Step Method

  • METHOD >>> 1.MIX BUTTER,GARLIC, PARSLEY / THYME OREGANO. 2. CUT BREAST INTO THIN SLICES AND FLATTERN IT BY MEAT HAMMER OR A ROLLING PIN.( the breast slices should be thin because as we roll it after we put stuffing in it, it should get stick to the meat and take a shape of a roll) 3. SPRINKLE SALT,PEPPER TO THE CHCIKEN ON BOTH SIDES OF THE CHICKEN SLICE ( salt & pepper according to the taste) 4. TAKE A FLATTENED CHICKEN SLICE PUT THE BUTTER GARLIC FILLING IN CENTRE ( PUT THE FILLING LENGTHWISE. 5. ROLL IT NICELY SO THAT BUTTER WILL NOT COME OUT. 6. KEEP IN FR1DGE FOR 15 MIN 7. DIP IN MAIDA DRY FLOUR ROLL IT WELL SO THAT THE ROLL IS COVERED WITH MAIDA . 8. PUT IN EGG AND COAT WELL 9. NOW ROLL IN BREAD CRUMS . 10.AGAIN DIP IN EGGS 11. AGAIN DP IN BREAD CRUMS ( IN THIS STAGE U CAN STORE THESE BREADCOATED CRUMS IN THE FREEZER FOR LATER USE .STORE IT IN ZIP LOCK BAG. YOU CAN STORE THEM UP TO 1 MONTH. (Before using thaw them and fry) 12. NOW FRY IT .( In medium to high heat) 13. SERVE WITH MAYONNAISE OR GARLIC SAUCE .