Pocket Chicken Breast with Almond, Cashew, Pistachio and Raisin | Pocket Chicken Breast with Dry-Nuts | பாக்கெட் சிக்கன்

Ingredients :

Chicken Breast - 2 nos Ginger Garlic Paste - 1 tsp Turmeric Powder - 1/4 tsp  Lemon Juice - 1/2 no Ghee or Butter - 1 tbsp Salt to taste. For Filling : Onion - 1/2 no (finely chopped) Green Chili - 1 no (finely chopped) Mint and Coriander Leaves - 1 tbsp (finely chopped) Garam Masala - 1/2 tsp Fresh Cream - 2 tbsp Mixed Cashew, Pista, Almond and Raisin - 1/2 cup (finely chopped) Salt to taste.

Method :

Steps To Make Pocket Chicken : First to make pocket in chicken breast, gently split through center with sharp knife. Then marinate with lemon juice, turmeric powder, ginger garlic paste and required salt for an 30mins. (above image)

Meanwhile to make filling, heat oil in a kadai / frying pan, add onion and green chili, saute until the onion becomes light golden colour and remove from the flame. (above image 1) Then add in garam masala, required salt, mint and coriander leaves and mix well. (above image 2) Finally add fresh cream and mixed nuts, mix well. (above image 3 and 4)

Then fill the nuts-mixture in marinated chicken breast (shown in above image 1) Then pressure cook for 1 whistle and 5mins in simmer. (above image 2 and 3) When all the steam has escaped, open the pressure cooker pan. Finally roast them in hot kadai / frying pan with ghee for 5mins on both sides over medium flame and ready to serve. (above image 4)

Serving Suggestion : Serve hot with any Biryani.