Chicken breast: 1 no.
Cashew nuts: 100 gms
Badam: 10 gms
Malai: 50 gms
Tutti fruity: 10 gms
Guava: 15 gms
Butter: 50 ml
Cream: 25 ml
Salt: to taste
Minced chicken: 50 gms
Flatten the chicken breast and grill and cut it into four slices.
Grind tutti fruity, cashew nuts and badam and mix it with minced chicken (kheema).
Place the kheema mixture and malai in the centre of the chicken slices and roll.
Roast the rolls in a non-stick pan with little oil.
For gravy: Grind cashew and badam into a paste. Heat oil in a pan and add chopped garlic and onion. Add the grounded paste to milk and heat for few minutes.
Add the cooked chicken rolls to the gravy and serve hot.
Chef M. Shanmugam is the Demi Chef De Partie at Sangam Hotel and has an experience of seven years. He specializes in continental and Chinese cuisine. He likes to read books and watch TV during free time.