Slit chicken breast from top and make a pocket in it

Marinate it with ginger garlic paste, salt, malt vinegar, chilli and turmeric powder

Stuff the chicken breast with chopped morels and Philadelphia cheese

Keep it in refrigerator for 30 minutes

For sauce:

Heat oil in a pan, sauté ginger garlic paste, add turmeric powder, chilli powder and salt

Add pistachio paste, cook for 10 minutes, add yogurt and again cook for five minutes

Add mace powder, cardamom, saffron strings and finish with rose water


Heat oil in a pan and pan sear stuffed chicken, till its become golden brown from outside

Further cook in preheated oven for next three minutes at 180 degree Celsius

Served hot with pistachio sauce

Ingredient Quantity

Chicken breast 100gm

Morels 30gm

Philadelphia cheese30gm

Ginger 10gm

Garlic 10gm

Turmeric 5gm

Chilli powder 8gm

Malt Vinegar 30ml

Salt To taste

For sauce

Pistachio 80gm

Yogurt  150gm

Ghee 50ml

Ginger 10gm

Garlic 20gm

Yellow chilli powder 20gm

Turmeric powder 10gm

Cardamom powder 5gm

Mace powder 5gm

Saffron Few strings

Rose water Few drops

Refined oil 20ml

Salt To taste


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