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
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.