Rajasthan x France
Chicken ballotine with safed maas sauce
Rolled, poached and seared, then dressed in Rajasthan's royal white gravy. Very much a palace dinner.
75 minTime
46 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original538kcalsame
46 gproteinsame
2 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Butterfly the breasts, pound between sheets of film to 1 cm thick and season.
- 2Mix the paneer, 15 g chopped cashews, raisins, coriander, chilli, garam masala and salt. Spread over the chicken, roll up tightly and wrap each log firmly in cling film, twisting the ends.
- 3Poach the logs in barely simmering water for 20 to 25 minutes.
- 4For the sauce, simmer the onion, almonds and remaining cashews in the milk on low heat for 10 minutes and blend smooth.
- 5Heat 20 g ghee on medium heat with the whole spices for 30 seconds, add the paste and cook 5 minutes without colouring. Off the heat whisk in the curd, then return to low heat for 5 minutes with the cream, white pepper, cardamom, kewra and salt.
- 6Unwrap the logs, pat dry and sear in the remaining ghee on medium high heat for 3 minutes, rolling. Slice 2 cm thick.
Serve it like this
Pour a pool of white gravy into a warm plate, fan three slices of ballotine over it to show the spiral, and finish with slivered almonds and a coriander leaf.
