Best chicken recipe for fine dining | Stuffed Chicken Lababdar | Restaurant style chicken dish | Chef Sudipta Mazumder
This is one of the best chicken recipes for a fine dining restaurant. The stuffed chicken recipe is developed as very similar to Chicken Roulade, but taste & flavour are developed with Indian herbs and spices. The Lababdar gravy is very similar to Makhani gravy, but more reach in taste and flavour.
It is one of the very artistic recipe or a type of Fusion recipe which can be served well in a fine dining restaurant.
I have shown the recipe in such a way, that anyone can make it easily at Home.
——– Recipe ——–
Portion – 04
Stuffing
1 Chicken breast 800 gm
2 Lime 2 no
3 Salt To Taste
4 Red Chilli Powder 5 gm
5 Spinach 600 gm
6 Paneer 400 gm
7 Onion 50 gm
8 Ginger 20 gm
9 Garlic 10 gm
10 Butter 30 gm
11 Coriander Leaves 15 gm
12 Coriander Powder 3 gm
13 Cumin Powder 2 gm
14 Garam Masala Powder 1 gm
15 Refined Oil 30 ml
16 Green Chilli 20 gm
Gravy
1 Oil 50 ml
2 Whole garam Masala 3 gm
3 Mace 1 gm
4 Onion 100 gm
5 Ginger 20 gm
6 Garlic 15 gm
7 Red Chilli Powder 5 gm
8 Kashmiri Red Chilli Powder 5 gm
9 Tomato 250 gm
10 Coriander Powder 3 gm
11 Cashew nut 20 gm
12 Cream 30 ml
13 Sugar / Honey 25 gm
14 Cumin seed 3 gm
15 Garam Masala Powder 2 gm
16 Butter 30 gm
Method
Stuffing:
1. Bat the chicken breast to flatten and marinade with lime, salt and chilli powder
2. Prepare stuffing by heating butter, add chopped garlic, onion and cook till it’s translucent.
3. Add chopped blanched spinach and cook well, add chilli and mix well.
4. Add grated paneer and mix well. Check the seasoning and finish with chopped coriander leaves.
5. While the stuffing is cold, place in the flatten chicken and roll.
6. Truss the stuffed chicken and roll with aluminum foil well.
7. Poach the chicken for 15 minutes.
8. Remove from water. Remove the foil and shallow fry till light brown and slice.
Gravy
1. Heat Oil & Butter, temper with whole garam masala and bay leaf.
2. Add roughly cut tomato, onion, ginger, garlic and sauté. Don’t allow to brown.
3. Add red chilli powder, kashmiri red chilli powder, cashew nut and salt. Cook for sometime. Add some water and cook everything for sometime till it turns soft in texture.
4. Once everything cooked properly, remove it from the pan and bring to room temperature.
5. Blend the mixture and strain.
6. Heat oil and temper with cumin seed. Add coriander powder and cook for one minute.
7. Add strained gravy and simmer for sometime.
8. Check the seasoning, if require add some salt and finish with honey or sugar, butter, cream and garam masala powder.
9. Take the gravy in a serving dish. Arrange the sliced stuffed chicken on it. Garnish with cream and coriander sprig.
10. Serve hot with Indian bread items.
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