Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken wellington. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken Wellington is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Chicken Wellington is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have chicken wellington using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Wellington:
- Take 500 gms boneless chicken cubes
- Get 7-8 bread slices chunks
- Take 2 eggs
- Make ready 3 tbsp schezwan sauce
- Take to taste Salt
- Take 1 tbsp black pepper powder & mixed herbs
- Get 2 tbsp fresh cream
- Prepare For stuffing
- Prepare 300gms mince meat
- Prepare 1 onion finely chopped
- Make ready 1 cup chopped mint- coriander leaves
- Get 2 tsp each - red chilli, haldi, coriander & garam masala powder
- Take 1 tbsp ginger garlic paste
- Take 2 green chillies finely chopped
- Take 1 beaten egg with few drops of oil
- Get 4-5 tbsp oil
- Take sheets Ready to use puff-pastry
Steps to make Chicken Wellington:
- Method : for stuffing : in a deep sauce pan/kadhai heat oil. saute onions. add ginger garlic paste,dry masalas & 1 cup water. add the mince mutton & mix well. cook on high heat for few minutes until meat is tender & water has evaporated. add the green chillies, chopped mint-coriander & stir well. keep aside & let it cool
- In a food processer blend chicken cubes with broken bread slices,eggs,schezwan sauce,salt,black pepper powder,mixed herbs,fresh cream in to a smooth paste.
- Spread a cling film on a flat surface & spread the chicken mixture evenly on all sides. Spread the mutton mince stuffing over chicken leaving about ½ inch border on all sides. Roll it up gently & tightly wrap with the cling film. seal ends by tying a knot with the cling film. Refrigerate the rolled up chicken for 10-15 minutes. steam on simmering water for 20 minutes or until done
- Remove the cling film from the chicken roll. place the puff pastry sheet on a clean flat surface. place the steamed chicken roll on the pastry sheet in center. cover the chicken roll with pastry sheet & seat the ends.
- Carefully place it in a greased baking tray & brush all over with beaten eggs.
- Preheat oven to 250 degrees & bake for 15-20 minutes & until golden from all sides.
- Slice it up & serve hot with dips of ur choice.
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