Crisp, golden pastry wrapped around perfectly seasoned chicken — this Chicken Wellington is a show-stopping Ramadan special! A recipe made to impress your family and guests. #foodfusion #chickenrecipes #ramadan #happycookingtoyou #araywahh
Ingredients:
Prepare Mushroom Filling:
-Olive oil 1 tbs
-Lehsan (Garlic) finely chopped 1 tbs
-Mushroom (Finely chopped) 1 Cup
-Palak (Spinach) chopped 1 Cup
-Fresh parsley (chopped) handful
-Paprika powder 1 tsp
-Chicken powder ½ tbs
-Kali mirch (Black pepper) crushed 1 tbs
-Lemon juice 1 tsp
Prepare Chicken:
-Chicken tikka pieces 2
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lal mirch (Red chilli) crushed ½ tsp
-Chicken powder ½ tsp
-Cooking Oil 1 tsp
-Puff pastry 330g
-Dry flour as required
-Chicken Bologna 3 slices
-Anda (Egg) 1 (for egg wash)
-Thyme (Leaves) as required
Prepare Mustard Brown Sauce:
-Cream ½ Cup
-Mustard paste 1 tbs
-Kali mirch (Black pepper) crushed 1 tsp
-Chicken powder 1 tsp
-Soy sauce 3 tbs
-Doodh Milk 3 tbs
Direction:
Prepare Mushroom Filling:
-In a pan, add olive oil, heat it, add garlic, mix well, add mushrooms, mix well, sauté on medium flame for 6-7 minutes or until mushrooms are slightly crispy.
-Add spinach, parsley, mix well, add paprika powder, chicken powder, black pepper crushed, lemon juice, mix well, cook on medium flame for 3-4 minutes, let it cool.
Prepare Chicken:
-Take chicken tikka piece, debone the thigh keeping leg piece, and carefully make deep pockets.
-Sprinkle black pepper crushed, pink salt, crushed red chilli, chicken powder, gently rub & massage the spices on chicken, marinate for 30 minutes.
-Stuff prepared mushroom filling in chicken pockets, & wrap it in aluminium foil.
-Place a wrapped chicken in a steamer pot, cover & steam cook on medium flame for 12-15 minutes.
-Remove cover, take out Chicken and remove its foil.
-In a pan, add oil, steamed chicken & pan sear on medium flame until golden brown from both sides.
-Place puff pastry on a cutting board, take ⅓ part of puff-pastry, dust some dry flour & roll out with the help of rolling pin, cut in a 5x10 inches rectangle, remove extra puff-pastry.
-Cut in halves, make gashes vertically on one rolled puff-pastry, place bologna slices on plain puff-pastry, add steamed chicken, now fold & wrap the chicken with puff pastry, apply egg wash on corners to seal properly then coat with another puff-pastry.
-Place it in a baking tray (greased & lined with baking paper), refrigerate for 15-20 minutes, apply egg wash, garnish with thyme leaves.
-Bake in a preheated oven at 200 C for 30-35 minutes on both grills.
Prepare Brown Mustard Sauce:
-In a sauce pan, add cream, mustard paste, black pepper crushed, chicken powder, soy sauce, milk, mix well.
-Turn on the flame, cook on medium flame until it starts simmering, turn off the flame. Mustard brown sauce is ready!
-Serve chicken wellington with mustard brown sauce & mash potatoes.
