Masala Stuffed Chicken Roulade
30 Minutes
5-6 SERVINGS
INGREDIENTS
Chicken- One by One Chicken Breast (Skinless)
- 1 tbsp oil
- 1 small onion (finely chopped)
- 1 tsp ginger-garlic paste
- 1 green chilli (optional, finely chopped) 1 small tomato (chopped) 1/2 tsp turmeric
- 1⁄2 tsp cumin powder
- 1⁄2 tsp coriander powder
- 1⁄4 tsp garam masala
- Salt to taste
- Fresh coriander (chopped)
- Optional: Grated cheese (for extra richness)
METHOD
- In a pan, heat oil and sauté onion, ginger-garlic paste, and green chilli. Add tomato and all dry spices. Cook until soft and fragrant. Stir in fresh coriander. Let it cool.
- Lay the pounded Sadia Chicken Breast flat. Season with salt and pepper.
- Spoon the masala onto each fillet. Roll tightly and secure with twine or toothpicks.
- Transfer to a preheated oven at 180°C and bake for 15-18 minutes until cooked through.
- Let it rest for 5 minutes, then slice into rounds to reveal the masala swirl.
- Plate with a side of spiced mashed potatoes, herbed rice, or a simple salad.
One by One Chicken Breast (Skinless)
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
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