Steamed Stuffed Chicken Sheekh

Preparation Method: 
  1. Grate onions and remove the water
  2. Soak the bread in water for 2-3 minutes and remove water
  3. In a bowl put chicken, bread, onion, green masala, besan, white pepper, oil and salt to taste
  4. Marinate for 3 - 4 hours
  5. In a separate bowl mix all the ingredients of the stuffing and keep aside
  6. Divide the chicken and stuffing mixture in 20 - 25 parts
  7. Cut the butter paper in approx 9" by 7" pieces and grease with butter
  8. Take one part of chicken and stuff it with one part of stuffing to make a sheekh shape (cylindrical)
  9. Roll the sheekh in butter paper
  10. Steam the sheekh in double boiler
  11. Serve the steamed sheekh with Schezwan sauce.
Ingredients: 
  • 1/2 kg minced chicken,
  • 3 medium onion,
  • 3 slices bread,
  • 1 1/2 teaspoon green masala (paste of ginger, garlic, green chillies)
  • 2 tablespoon besan (chic pea flour)
  • Salt to taste
  • 1/2 teaspoon white pepper
  • 1 teaspoon oil

FOR STUFFING

  • 1/2 cup finely chopped spinach
  • 1/2 cup finely chopped coriander leaves
  • 1/2 cup grated carrot
  • 1/4 cup kasturi methi
  • 1 teaspoon white pepper
  • 1 cup grated cheese
  • Salt to taste
  • Butter paper for wrapping
Preparation Time: 
4 hour including marination time
Chef's Name: 
Munira Taher Kaydawala

Comments

fadalal's picture

 It sound good but need see pic please