Spicy Murg Rolls Gravy

This is a recipe for Spicy Murg Rolls Gravy. A spicy and delicious chicken preparation where chicken Keema paste is stuffed inside chicken breasts peaces to prepare mouthwatering chicken rolls, which are mixed with a spicy chicken gravy.

Spicy Murg Rolls Gravy Preparation Time: 45 Minutes
Serves: 4 Persons

Ingredients
4 Breast Chicken Pieces
2 Tablespoon Oil

For the stuffing
100 Gram Chicken Khema
2-Tablespoon Cashew nuts (pieces)
8-10 Raisins
½ Teaspoon Saffron
½ Teaspoon White Pepper Powder
Salt as per taste

For the Gravy
3 Big size Onion (chopped)
1 Tablespoon Ginger-Garlic Paste
½ Cup Curd
1 Tablespoon Cashew nut paste
1 Tablespoon Khas-Khas
2 Tablespoon Khoya
2 Tablespoon Fresh Cream
1 Tablespoon Butter
Salt as per taste
2 Cups Chicken Stock

For the Garnishing
Almonds, Boiled Egg

Preparation
For the Chicken Rolls
Roll the Breast Chicken piece evenly. Mix the Kheema, Cashew nuts, Raisins, Saffron, White Pepper Powder and Salt and divide into four equal parts and arrange each part over the Breast Chicken piece, then roll them like a spring roll.
Heat the Oil in a frying pan and shallow fry the Chicken Rolls until they are cooked. Cut the rolls in medium size pieces.

For the Gravy
Heat the Butter in a Kadhai and add the Onion, Ginger-Garlic Paste and fry until it changes into light brown color. Then add the Cashew nut paste, Khas-Khas paste, Khoya and mix it well. Add Curd and fry for two-three minutes.
Add the Garam Masala Salt, Chicken Stock and cook for five minutes on a slow flame.
Arrange the Chicken Rolls in a serving plate and pour the Gravy over the Chicken Rolls.
Garnish with Almonds and boiled Egg slices.

About Sujata Nerurkar (2062 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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