Shahi Bharwan Murgh Daranpur

Ingredients list for Shahi Bharwan Murgh Daranpur

• 2 Boneless chicken breasts
• 1 teaspoon Ginger-garlic paste
• 1 Lemon
• 3 1/2 teaspoons Red chilli powder
• 1 teaspoon to sprinkle Garam masala powder
• 1 cup Cottage cheese (paneer) , grated
• 2 Green chillies , chopped
• 1 tablespo teaspoon Ginger , finely chopped
• 3 tablespoons Cashewnuts , crushed
• to taste Salt
• 5-6 tables for drizzling Kachchi ghani mustard oil
• 1 cup Cornflour
• 2 medium Onions , finely chopped
• 1 tablespoon Garlic , finely chopped
• 3 medium Tomatoes , chopped
• 1 teaspoon Green chilli paste
• 2 tablespoons Coriander powder
• 1 teaspoon Cumin powder
• 1/2 teaspoon Turmeric powder
• 3 tablespoons Cashewnuts , broken
• 1 inch Ginger , cut into thin strips
• 1 cup = for drizzling Fresh cream
• for garnish Micro greena
• for garnish Red capsicum , cut into thin strips
• for garnish Red cherry tomatoes , halved

Method

1. Horizontally slit each chicken breast from the centre, flatten them slightly and keep them on a plate. Add ginger-garlic paste and squeeze lemon juice. Add 1 tsp red chilli powder and garam masala powder and rub in well.
2. Take cottage cheese, green chillies, 1 tsp ginger, ½ tsp red chilli powder, crushed cashewnuts and salt in a bowl and mix well.
3. Apply salt on chicken breasts. Place a portion of paneer stuffing in the centre of each chicken breast and roll tightly.
4. Heat a grill pan and drizzle mustard oil on it. Spread cornflour on another plate.
5. Coat the chicken breasts with cornflour, place them on the grill pan with the folded side facing down so it gets sealed. Cook on medium heat, turning sides gently, till golden brown and completely cooked. Drain on absorbent paper and set aside.
6. Heat 5-6 tbsps mustard oil in a deep non-stick pan, add onions and sauté till golden brown.
7. Add garlic and remaining ginger, mix and sauté for a minute. Add tomatoes, salt, green chilli paste, coriander powder, cumin powder, remaining 2 tsps red chilli powder, turmeric powder and broken cashewnuts and mix well. Sauté for 6-8 minutes on medium heat. Switch off heat.
8. Cool and put the gravy in a blender jar, add ½ cup water and blend to a fine paste.
9. Transfer blended gravy into the same pan. Add ½ cup water, ginger strips and cream and mix well. Sprinkle garam masala powder, mix and switch off heat.
10. Spread the gravy onto a serving plate. Halve the chicken breasts diagonally and place them on the gravy. Garnish with micro greens and red capsicum strips. Arrange cherry tomatoes and drizzle cream on top and serve hot.