Stuffed Chicken Breast Makhani Inspired Sauce

Stuffed Chicken Breast Makhani Inspired Sauce

From   Style Chef

Prep: 35 minutes

Cook: 35 minutes

Method: Moderate

Course: Main Course

Type: Fusion

This dish looks very appealing and it is sure to be appreciated by most connoisseurs


  • Boneless chicken breasts 2
  • Cottage cheese (paneer) crumbled 250 gms
  • Green capsicum, chopped 1 cup
  • Red capsicum, chopped 1 cup
  • Button musrhooms, chopped 1½ cups
  • Ginger-garlic paste 3 tsps
  • Cumin poweder 2 tsps
  • Coriander powder 2 tsps
  • Deghi mirch powder 2 tsps
  • Yogurt 4 tbsps
  • Fresh cream 4 tbsps
  • Fresh spinach leaves a few
  • Olive oil 3 tbsps
  • Makhni sauce
  • Cherry tomatoes, sliced 8 to 10
  • Garlic cloves, sliced 8 to 10
  • Ginger, sliced 1½ inches
  • Medium green capsicum, chopped 2
  • Cashewnut paste 4 tbsps
  • Tomato sauce 2 cups
  • Salt to taste
  • Coriander powder 1 tbsp
  • Fresh cream 2 tbsps
  • Butter 2 tbsps
  • Mixed fresh herbs (dill, coriander leaves, oregano, basil leaves, parsley and thyme) to garnish


  • Heat a non-stick pan, put crumbled cottage cheese, green capsicum, red capsicum, mushrooms, ginger-garlic paste, cumin powder, coriander powder, deghi chilli powder, yogurt and cream into it, mix well and cook for 3-4 minutes.
  • Slit the chicken breasts and rub some salt on them. Line them with spinach leaves, spread the cottage cheese mixture over them and roll the chicken breasts tightly.
  • Heat olive oil in another non-stick pan, place the chicken rolls in it and cook, turning them, so that they are evenly cooked all around.
  • To make makhni sauce, heat 1 cup water in a third non-stick pan. Add cherry tomatoes, garlic, ginger, green capsicum, cashewnut paste and cook till all the tomatoes are cooked. Add tomato sauce and mix well. Cook for 2 minutes, take the pan off the heat and let it cool down. Transfer into a blender jar and blend till smooth.
  • Strain into a non-stick pan and keep it on heat. Add salt and coriander powder and mix well. Add cream and butter and mix well.
  • Slice the chicken rolls evenly.
  • Pour some sauce on a serving plate, keep the chicken slices over it. Garnish with chopped fresh herbs like dill, coriander leaves, oregano, basil leaves, parsley and thyme and serve hot.