Tandoori Chicken Kiev

Name: Tandoori Chicken Kiev
Prep time: 10 min
Cook time: 4 h 35 min
Total time: 4 h 45 min
Cuisine: Indian, Asian
Ingredients: 2 Chicken Breasts; Panko Breadcrumbs; 1 tsp Mint Sauce; 4 tbsp Single Cream; For the Marinade; 250g Greek Yogurt; 1 tbsp Tandoori Masala; 1 tsp Coriander Powder; 1 tsp Smoked Paprika; 1 tsp Kashmiri Chilli Powder; 1 tbsp Lemon Juice; 1 tbsp Garlic Paste; 1 tsp Ginger Paste; 1 tsp Salt; 1 tsp Pepper; 1/2 tsp Red Food Colouring (optional); For the Butter; 4 tbsp Salted Butter; 2 Chilli’s; 1 tsp Garlic Paste; 1 tsp Ginger Paste; 1 tsp Tandoori Masala Powder; 10g Fresh Coriander

23 steps

Prep:10minCook:4h 35min

Tandoori Chicken Breast stuffed with a Garlic, Coriander, Tandoori Masala and Ginger butter.

Updated at: Thu, 17 Aug 2023 10:00:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories857.8 kcal (43%)

Total Fat51.4 g (73%)

Carbs27.7 g (11%)

Sugars8.5 g (9%)

Protein66.5 g (133%)

Sodium2289 mg (114%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add the marinade ingredients to a bowl and mix well.

Step 2

Place the Chicken breasts between to sheets of Clingfilm/ plastic wrap and place on a chopping board or flat surface.

Step 3

Using a meat hammer (or rolling pin or even the base of a heavy pan) and flattening out the Chicken Breasts.

Step 4

Once flattened place the chicken into the marinade and ensure all the chicken is evenly coated in the marinade, cover with cling film and place in the fridge overnight.

Step 5

Add the butter ingredients apart from the butter to a blender and finely chop.

Step 6

Add the ingredients into a bowl along with the softened butter and mix together.

Step 7

Add the butter mixture onto a sheet of cling film, and roll in to a sausage shape.

Step 8

Place the butter into the freezer overnight.

Step 9

Remove the butter from the freezer and cut in half.

Step 10

Place plastic wrap onto a flat surface.

Step 11

Remove the chicken from the marinade and scrape off the the excess marinade.

Step 12

Place onto the plastic wrap lengthwise.

Step 13

Place a portion of the defrosting butter at the bottom end of the chicken, and roll the chicken over the butter, as you roll the chicken push in the ends in to seal in the butter.

Step 14

Once rolled wrap tightly in plastic and place in the fridge and allow to firm up for about an hour.

Step 15

Pre heat the oven to the highest temperature setting.

Step 16

Add the panko breadcrumbs to a bowl. In another bowl add in the egg and whisk.

Step 17

Unwrap the the chicken and roll it in the egg.

Step 18

Now roll on the breadcrumbs, push the breadcrumbs into the ends to further seal in the butter. Line a baking sheet with parchment paper and lightly oil and place the chicken onto the baking tray.

Step 19

Reduce the oven temperature to 160 degrees,

Step 20

Place the chicken into the oven and cook for approximately 35 minutes. (Always check the chicken has cooked all the way through).

Step 21

Add 4 tablespoons of cream to a bowl with 0.5tsp of mint sauce and mix.

Step 22

Add some mint sauce to the chicken, serve with side of choice.

Step 23

Lick you’re lips and enjoy