This barnyard millet chicken roulade combines tender marinated chicken with a savoury vegetable and millet stuffing. The roll is steamed alongside eggs, garlic and red chillies, which are then blended with lemon juice, milk and oregano to create a creamy, flavourful sauce. Finally, the chicken roll is pan-seared until golden, sliced and served with the sauce.

INSTRUCTIONS:

  1. Slice the chicken breasts horizontally and spread them out into thin pieces. Marinate with your preferred marinade and set aside.
  2. Soak the barnyard millet for a while, then cook until tender. Drain and set aside.
  3. Heat oil in a pan. Add the chopped vegetables, ginger paste, garlic paste, chilli paste and masala powder. Sauté until the vegetables are cooked. Add the cooked barnyard millet and mix well. Season with salt.
  4. Place the stuffing over the marinated chicken. Roll the chicken tightly around the stuffing and wrap it securely in foil. Freeze for about 15 minutes to help it hold its shape.
  5. Place the eggs, garlic and dried red chillies in an idli steamer. Place the foil-wrapped chicken roll on the steamer plate and steam until the chicken is fully cooked. The eggs, garlic and chillies will also steam at the same time.
  6. To prepare the sauce add the steamed eggs, garlic and red chillies to a mixer. Add lemon juice, milk, oregano and salt. Blend until smooth and creamy.
  7. Remove the foil from the steamed chicken roll. Heat a little oil in a pan and cook the roll, turning occasionally, until lightly browned on all sides.
  8. Slice the chicken roll into your desired shape and serve hot with the prepared sauce.

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Homegrown Organic Barnyard Millet (500g)

Homegrown Organic Barnyard Millet (500g)

Dhs. 16.72

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