Recipe: Chand Ka Tukada

Updated: May 14, 2019


Chef: Meher Dasondi

Cuisine: Indian

Category: Main Course

Serves: 4

Cooking Time: 30 minutes Prepn/Marin 1 hour 15 minutes


4 Chicken legs, (whole)

300 gms. Chicken, minced

45 gms +10gms. Almonds

45 gms. Cashew nuts

100 ml. Cream

5 gms. Garam masala powder

30 gms. Ginger – garlic paste.

15-20 gms. Green chilly paste

15 ml. Oil

30 ml. Lime (juice)

¼ Cup Milk

½ Cup Mint chutney

8-10 strands Saffron

As required Salt

For the Mint chutney

Blend the following ingredients together

¼ Cup Mint leaves

¼ Cup Coriander leaves

1” Piece ginger

5 gms. Anardana powder

As required Salt

1 tbsp. Curd

For garnish

Lemon wedges and tomato slices

A few Mint leaves

Varaq (Silver Leaves)

A few strands saffron


Debone the chicken leg leaving the top of the drumstick. Flatten the chicken leg using a steak


Prepare a marinade using half the quantity of ginger garlic paste, salt, green chilly paste and lime


Marinate the ehicken in this and refrigerate for 1 hour.

Chop almonds and cashew nuts. Mix with the chicken mince and mint chutney.

Add garam masala and the remaining ginger – garlic and green chilly paste, salt and lemon juice, to

the mince mixture and mix well.

Stuff the deboned chicken with this mixture, rolling the chicken in such a way that the mince is

wrapped in it.

Grease a baking tray with oil. Place the rolls on the tray and bake in a medium oven (2WF) until

done (about 20 minutes)

Take the chicken out of the oven and cool slightly.

Slice each chicken roll diagonally and arrange on an ovenproof dish.

Combine cream with saffron dissolved in milk.

Pour over the s/rced chicken and leave in the oven for further 10 minutes. Remove and apply the


Serve hot, garnished with mint leaves, lemon wedges and tomato slices and blanched, fried almond

flakes (10 gms.)

Chef’s Tip: “Varaq is available on paper sheets. To apply varaq just dab the paper sheet with the

varaq facing the surface of the food.’

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© 2019 by Rashmi Uday Singh

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