How to make Chicken Mince Bake -
Chicken stuffed in capsicum and tomatoes.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken mince , Tomato (टमाटर)
Cuisine : Fusion
Course : Main Course Chicken
You can also find more Main Course Chicken recipes like Stir-fried Chicken with Eggplant Tangy Thyme Chicken Achari Murgh Chicken Keema Sabzi Pav Bhaji
Chicken Mince Bake Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Mince Bake Recipe
Chicken mince 1 cup
Tomato 6 medium
Green capsicums 6 medium
Butter 2 tablespoons
Onion chopped 3 medium
Rice boiled 1 cup
Whole dry red chillies 3
Oil 2 tablespoons
Garlic chopped 6-8 cloves
White pepper powder 1/2 teaspoon
Tomato puree 4 tablespoons
Thyme 1/2 teaspoon
Fresh cream 1/4 cup
Cheese grated 1/2 cup
Saffron (kesar) a few strands
Method
Step 1
Preheat oven to 180º C. Chop two tomatoes and capsicums each. Cut off the tops and scoop out the seeds from the rest of the tomatoes and capsicums. Set the empty shells aside to be filled. Heat butter in a pan.
Step 2
Add half the chopped onions, chopped capsicums, chopped tomatoes, boiled rice, salt, crushed red chillies and mix well. Take a baking dish and line the base with this rice mixture. Heat oil in a pan. Add the chopped garlic, the remaining chopped onions and sauté till soft. Add chicken mince and stir. Add a quarter cup of water and let it cook.
Step 3
Add half the chopped onions, chopped capsicums, chopped tomatoes, boiled rice, salt, crushed red chillies and mix well. Take a baking dish and line the base with this rice mixture. Heat oil in a pan. Add the chopped garlic, the remaining chopped onions and sauté till soft. Add chicken mince and stir. Add a quarter cup of water and let it cook.
Step 4
Heat another pan, add remaining fresh cream, saffron and the remaining cheese. Mix well. Fill the tomato and capsicum shells with the chicken stuffing and place these on top of the rice layer in the baking dish.
Step 5
Pour the cream sauce over these and bake in a preheated oven at 180 C till the top is lightly browned.
Nutrition Info
Calories : 808 Kcal
Carbohydrates : 72.9 gm
Protein : 65.8 gm
Fat : 28.1 gm
Other : Niacin- 4.1mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
