Eat your heart out: Murgh Shan -e- Shadab

A unique chicken recipe, Murgh Shan-e-Shadab is so full of flavours that you will fall in love with it at once! Prepared with authentic Mughlai flavours yet easy on calories, this chicken recipe can be your way to keep health and taste both under check. It has a delicious creamy keema rolled inside thin chicken breasts that bring a gorgeous crisp and yet smooth texture to this chicken recipe. The technique involved might sound intimidating but it's not! Not just the cooking method, the ingredients are also pretty simple and are widely available in our daily kitchens. The slightly flattened chicken breasts are first marinated in a ginger-garlic paste, lemon juice, chilli powder, garam masala, and curd mix for a few minutes. Meanwhile, a smooth and well-done keema stuffing is prepared with minced chicken cooked with onions, fresh mint, and regular Indian spices. It is then rolled in the chicken breasts and cooked in the oven for nearly 15 minutes. This chicken recipe has a decent amount of flavours and is not very high in spice. That makes it suitable for children and adults alike. You can cook Murgh Shan-e-Shadab as a main for your next dinner party, kitty party, game night or even in potluck. To begin cooking this delicious main, follow our step-by-step recipe below!

Ingredients:

500 gm Sarson saag, chopped

600 gm spinach, puree

100 gm methi, chopped

200 gm onion

20 gm cumin

20 gm coriander powder

30 gm turmeric powder

20 gm cumin powder

40 gm chilli powder

3 tbsp ghee

10 gm Kashmiri chilli

100 gm butter

20 gm kasoori methi

100 ml cream

50 gm garlic

10 gm ginger

20 ml oil

Salt to taste

Method:

• Marinate the chicken with the above ingredients (Marination) for 15 – 20 minutes

• Add oil to a pan and heat it. Add ginger garlic paste and sauté the paste until the raw smell disappears

• Add the chicken keema into the Pan and mix well.

• Roast the keema for few minutes until it changes its colour, keep stirring

• Add salt, chilli powder, Garam masala powder, cumin powder mix well and cook the keema for a few minutes until oil leaves the sides

• Add water and cook the keema on medium to low flame until it gets soft and tenderized

• Cook the chicken keema for about 5 minutes and also make sure no water remains and keep it aside

• After cooling, mix cheese together and divide into four portions

• Spoon one portion on each marinated chicken breast and make a tight roll

• Spray a baking tray with some oil and arrange the stuffed chicken on it

• Brush with some oil and cook in the oven at 300º F till its cooked

Garnish:

Garnish with fresh chopped cilantro/ coriander leaves