Chicken breasts stuffed with cottage cheese (Khusroe-e-Tursh recipe
information
Dum: Slow oven or dum pukht cooking means cooking on low heat in a vessel with a tightly-fitted lid, which is sometimes sealed with dough or aluminium foil. Heat is applied from above and below the pot so that the food stews slowly in its own juices, and absorbs the delicate flavours of the added spices and herbs.
ingredients
10 Chicken breasts, boneless
For the filling:
250 g (9 oz) Cottage cheese (paneer)
1 Ginger (adrak), 1 inch piece, ground
6 Garlic (lasan) cloves, ground
2 tsp Black cumin (shahijeera) seeds, powdered
3/4 cup (200 g) 7 oz Onions, sliced
75 g (2 1/2 oz) Capsicum (Shimla mirch), shredded
10 Mint (pudina) leaves
250 g (9 oz) Yoghurt (dahi), hung for 2 hours
4 tbsp (60 g) 2 oz Almond (badaam) paste
a few strands Saffron (kesar)
1 tsp (2 g) Garam masala
1 1/4 cups (250 ml) 8 fl oz Cream
1 1/4 cups (250 g) 9 oz Ghee
Salt to taste
3 Green chillies
1 Ginger (adrak), 1 inch piece, ground
6 Garlic (lasan) cloves, ground
2 tsp Black cumin (shahijeera) seeds, powdered
3/4 cup (200 g) 7 oz Onions, sliced
75 g (2 1/2 oz) Capsicum (Shimla mirch), shredded
10 Mint (pudina) leaves
250 g (9 oz) Yoghurt (dahi), hung for 2 hours
4 tbsp (60 g) 2 oz Almond (badaam) paste
a few strands Saffron (kesar)
1 tsp (2 g) Garam masala
1 1/4 cups (250 ml) 8 fl oz Cream
1 1/4 cups (250 g) 9 oz Ghee
Salt to taste
3 Green chillies
method
1. Make a pocket on the side of each chicken breast.
2. For the filling, mash the cottage cheese and mix in the remaining ingredients.
3. Stuff this filling in the chicken pockets.
4. Mix the almond paste, saffron, garam masala, and cream together.
5. Heat the ghee in a pan; add the stuffed chicken breasts, almond mixture, salt, and green chillies. Cook on dum for about 15-20 minutes.
6. Serve hot with a dash of lemon juice.
2. For the filling, mash the cottage cheese and mix in the remaining ingredients.
3. Stuff this filling in the chicken pockets.
4. Mix the almond paste, saffron, garam masala, and cream together.
5. Heat the ghee in a pan; add the stuffed chicken breasts, almond mixture, salt, and green chillies. Cook on dum for about 15-20 minutes.
6. Serve hot with a dash of lemon juice.
serving amount
serves: 10
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