Ingredients:
For the Chicken:
3 - Small Chicken Breasts, boneless
1 cup - Mithi Tulsi (Basil)
1 small bunch - Hara Dhanya (Fresh Coriander)
1 small bunch - Pudina (Mint)
2 - Lemons
1 small cup - Ginger Garlic Paste
To taste - Salt
To taste - Hari Mirch (Green Chilies)
To taste - Jeera (Cumin Seeds)
200ml - Amul Fresh Cream
To taste - Amul Processed Cheese
2 tbsp - Amul Butter
For the sauce:
1 cup - Besan (Gram Flour)
1 cup - Amul Masti Dahi (Curd)
To taste - Haldi (Turmeric)
To taste - Salt
½ tsp - Rai (Mustard Seeds)
To taste - Jeera (Cumin Seeds)
Few - Kadhi Patta (Curry Leaves)
To taste - Kali Mirch (Black Pepper), crushed
As required - Water
As required - Oil
1 - Lemon
For the rice:
1 cup - Rice
100g - Mattar (Green Peas)
2 flakes - Lehsun (Garlic)
1 - Medium sized Onion
To taste - Jeera (Cumin Seeds)
2 tbsp - Amul Butter
4 tbsp - Amul Cream
To taste - Salt
As required - Oil
For the Fritters:
2 - Big Potatoes
To coat fries -Corn flour
To taste - Salt
To taste -Kali Mirch (Black Pepper)
For frying - Oil
Method:
1. To make the chicken: Marinate the chicken breast in half the ginger-garlic paste and salt and set aside for 10 minutes.
2. Make a puree of the remaining ginger-garlic paste, hara dhanya, pudina, mithi tulsi, hari mirch, jeera powder and salt.
3. Make a fine paste of Amul cheese and Amul cream.
4. Add green puree and mix well.
5. Spread the mixture over the marinated chicken.
6. Melt butter in a pan and grill the chicken breast in it.
7. To make the sauce: Whisk besan and Amul Dahi together with a little water in a pan.
8. Turn on the gas and place the pan over a medium flame, stirring continuously till slightly thick.
9. Adjust the water according to how think or thick you want your sauce to be.
10. Towards the end of the cooking, add salt and haldi.
11. Heat oil in a tadka pan and put in rai, kadhi patta and crushed jeera.
12. Pour the tadka oil over the sauce and mix.
13. Sprinkle crushed black pepper on top to garnish.
14. To make the rice: Boil the rice until soft and add a little oil and mash.
15. Melt some butter in a pan and add lehsun, mattar and jeera. Sauté it till they release their flavours.
16. Add mashed rice, Amul Butter, Amul Cream and salt.
17. Stir well till you have a smooth consistency.
18. Chop onions and fry well.
19. Mix with rice.
20. Cut the potato into juliennes; coat with corn starch, salt and kali mirch.
21. Fry it till golden brown.
22. Serve the chicken with the sauce on a bed of rice and the fritters on the side.
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