Spinach Stuffed Chicken Breast with Gravy
This recipe of baked stuffed chicken breast combines Indian flavours with Western techniques, creating a satisfying and nutritious main dish.
Course: Main Course
- Chicken breast fillets 500gm (4 fillets)
- Lime juice 1 tablespoon
- Salt and pepper to taste
- Garam masala 1½ teaspoon
- Oil 1 tablespoon
- Ginger, minced 2 teaspoons
- Garlic, minced 1 tablespoon
- Green chillies 2-3, finely chopped
- Spinach (palak), chopped 4 cups, loosely packed
- Melted butter 6 tablespoons
- Onion, chopped 100gm
- Tomato, chopped 150gm
- Cashew nuts, chopped 4-5
- Curry powder 1 tablespoon, or to taste
- Chilli garlic sauce 1 tablespoon
- Salt to taste
- Water 1-1½ cup
Flatten the chicken fillets by beating them gently with a rolling pin. Rub them with lime juice, salt pepper and 1 teaspoon of garam masala and leave aside while preparing the filling. Heat the oil in a frypan, preferably non-stick. Add ginger and garlic, fry till fragrant. Add green chillies, spinach and salt. Cook stirring till palak is wilted and the moisture from palak is absorbed. Stir in the remaining garam masala and remove from fire.
Preheat the oven to 180ºC. Fill the chicken fillets with spinach filling, bring up the edges and press to seal. Place in a greased baking dish, seam side up. Pour the melted butter evenly over them.
Bake till chicken is cooked, about 25-30 minutes. (Avoid over baking). Transfer the chicken to a serving dish, reserve the pan juices to use in the gravy.
Grind onion, tomato and cashew nuts into a smooth paste, without adding any water. Pour the reserved pan juices into a frypan. Simmer till most of the liquid is evaporated and the fat is left in the pan. Add the ground paste, curry powder. Cook stirring till the raw smell of onion and tomato is lost, usually in about 3 minutes. Add chilli garlic sauce and salt. Add about 1 ½ cup of water and simmer gently for 10 minutes, stirring, often, till the gravy has medium pouring consistency. Serve hot with the baked chicken.