Monday, October 17, 2016


A flavour-packed Desi version of Chicken Roulade...
I have used crumbled Methi Paneer for the stuffing and served it on a bed of Lahsuni Palak.

Chicken breast ... 1
Paneer ............. 1/2 cup (crumbled)
Fresh methi leaves .. 1/2 cup
Coriander leaves ...... 1/2 cup
Green chillies .......... 2-3 (crushed or chopped finely)
Garlic paste ............ 2 tsps
Sliced garlic ......... 1 tbsp (for Lehsuni Palak)
Spinach / palak .. 1 small bunch (1 cup pureed)
Salt ............. to taste
Cumin powder .... 1 tsp
Coriander powder .. 1 tsp
Garam masala powder .. 1/2 tsp
Black pepper.... 1/4 tsp
Oil .............. 4 tbsps


1. Place the cleaned chicken breast between plastic sheets and flatten it with a meat hammer.Season it with salt and black pepper. Set aside to marinate.

2. In a pan heat 2 tbsps of oil and saute the garlic paste. Add the fresh methi and coriander leaves, green chillies, spice powders, salt and stir-fry. Now add the crumbled paneer and mix well until the flavours are incorporated. Spoon this paneer mixture on the flattened chicken breast.

3. Roll it very carefully and tightly.

4. Place the chicken roll in a cling film and roll it like a chocolate securing the two ends.

5. Roll it again in a foil wrap and seal the edges by twisting them.

6. Now immerse it in the boiling water. Simmer for 8-10 minutes.

7. Meanwhile to prepare the lehsuni palak, take the blanched palak leaves and puree them coarsely. In a pan heat a tbsp of oil and fry the chopped garlic pieces until light brown. Add the salt, spice powders and palak puree. Stir fry it for a couple of minutes. Set aside

8.Now carefully unwrap the steamed chicken roulade.

9.Heat a little oil and shallow fry it turning the sides until it is light brown. This is just to give it a nice colour. You may skip this step if you want to serve it as it is after steaming.

10. Slice it carefully. Spoon the lahsuni palak in a serving platter and place the chicken roulade slices on it.


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