Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 1/2 pound Chicken breast boneless, skinless
- 8 each Bread rolls
- Cashew nuts to garnish
- Rocket leaves to garnish
-- MARINADE --
-- SAUCE --
Preparation
Prep Time: 15 minutes +8 hours marinating
Cook Time: 25 minutes
Oven Temp: 200C / 400F / Gas mark 6
1. Mix together the marinade ingedients and pour over the chicken pieces. Allow to marinate for up to 8 hours.
2. Place the chicken in a roasting pan with the marinade and roast for 10-15 minutes.
3. To make the sauce , saute the onion in the oil until soft, add the garlic & ginger, fenugreek, cardamom & masala, and stir-fry for 1-2 minutes. Add the ground cashews, tomato paste, water, honey, cream, bay leaf and curry leaves, and simmer to a creamy consistency.
4. Add the chicken to the sauce and allow to heat through.
5. Cut off the top parts of the rolls to form little hats. Hollow out the bottom parts. Spoon the chicken mixture into each roll.
6. Garnish with oven roasted cashew nuts and rocket and replace the bread hats.
