Ingredients:
chicken breasts boneless – 8
groundnut oil – 2
salt – 1 tsp
chilli powder – 1 tsp
strong chicken stock oil for frying – 1/2 lt
Stuffing:
oil – 2 tbsp
1 heaped tsp cumin seeds
finely chopped onion – 1 cup
finely chopped garlic – 1 tbsp
chopped mushroom – 150 gm
green chillies chopped – 4
bunch coriander leaves chopped – 1
salt – to taste
cubes cheese grated – 2
fresh pomegranate seeds – 1/3 cup
Gravy:
pomegranate juice – 1 cup
cashewnut paste – 1/3 cup
grated ginger – 1 tbsp
green chillies – 6
large tomatoes – 2
salt and pepper – to taste
sugar – 2 tsp
cream – 1/2 cup
oil – 2 tbsp
Garnishings: Fresh pomegranate seeds, fried cashewnuts and a little cream.
Method:
Slit the chicken breasts, but do not slit through. They should open like books. Smear a salt and chilli powder. Stuff each breast with the stuffing. Cover and beat the sides with the blunt edge of a knife to seal.
Heat the oil in a skillet, non-stick preferred. Fry the stuffed chicken breasts on both the sides over a high heat till a light brown. Now, remove excess oil and pour in the stock. Cover and cook till the chicken is done. Remove chicken and keep warm.
Stuffing: Heat the oil in a karahi, temper with the cuminseeds. When these stop spluttering add the grated ginger. Stir once; add the onions and saute till pink. Add the green chilli and mushroom; saute till the water evaporates. Stir in the coriander leaves and salt. Mix well and remove. When cold, mix in the cheese and pomegranate seeds.
Gravy: Heat the oil in a karahi. Blanch, peel, deseed and finely chop the tomatoes. Add ginger, chillies and tomatoes and saute for 5 minutes. Mix a little water with the cashew paste and stir in. Cook till the oil surfaces. Add salt, pepper and sugar. Cook over a low heat for 5 minutes or till a little thick. Turn off the heat, add the cream; mix well.
Cut the chicken breasts in 4 slices each and top with the gravy.
Garnish with fresh pomegranate seeds, fried cashewnuts and cream. Serve with pulaos or naans and parathas.