Name: Chicken Karela Roulade, Pea Karela sauce and Karela Crisps recipe by Ishika Uppal at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: For chicken roulade :; 1 chicken breast; 4-5 leaves baby spinach; 1/4 cup bitter-gourd peel; 3-4 sprigs green garlic; 8-10 pistachios; 1 tsp chopped green chili; Salt to taste; For the Marination; 4 tbsp olive oil; 1 tsp red chili powder; 1/2 tbsp dried oregano; 1 tsp Cumin powder; 2 tsp lemon juice; 1/2 tsp Lemon zest; Salt to taste; Oil for grilling -as required; For Sauce :; 1/2 cup green peas; 1/2 cup peeled bitter-gourd (de-seeded); 1/2 tsp garlic powder; 5-6 almonds - soaked and peeled; 1 tsp chopped green chili; Salt to taste; Water as required; For bitter gourd crisps; 2 Thinly sliced bitter-gourd with peels; oil for grilling; 2 tbsp Spice mix of : salt, red chili powder , chat masala and garlic powder

Ingredients Serving: 2

For chicken roulade :
1 chicken breast
4-5 leaves baby spinach
1/4 cup bitter-gourd peel
3-4 sprigs green garlic
8-10 pistachios
1 tsp chopped green chili
Salt to taste
For the Marination
4 tbsp olive oil
1 tsp red chili powder
1/2 tbsp dried oregano
1 tsp Cumin powder
2 tsp lemon juice
1/2 tsp Lemon zest
Salt to taste
Oil for grilling -as required
For Sauce :
1/2 cup green peas
1/2 cup peeled bitter-gourd (de-seeded)
1/2 tsp garlic powder
5-6 almonds - soaked and peeled
1 tsp chopped green chili
Salt to taste
Water as required
For bitter gourd crisps
2 Thinly sliced bitter-gourd with peels
oil for grilling
2 tbsp Spice mix of : salt, red chili powder , chat masala and garlic powder

Instructions

For Roulade :
Mix all the ingredients listed under marination section in a bowl and set aside.
Pound the chicken breast with a meat mallet and flatten it without tearing the flesh.
Rub half quantity of the marination on chicken and refrigerate for 30 minutes.
Blanch the spinach leaves and bitter-gourd peels in hot water. Strain and let it cool.
Blend spinach, karela peels, garlic, green chili, salt to a thick paste.
Add chopped pistachios to paste and mix well
Now spread the paste evenly over the chicken breast
Now start rolling the chicken tightly to form a log
Tie the roll with a thread at both the edges and the centre too.
Rub rest of the marination on the outer side of the roll evenly.
Grease grill pan with olive oil and grill the roll evenly from all the sides over medium low flame. Slice it
For sauce :
Apply salt to the chopped bitter-gourd and keep it aside for 10 minutes.
Squeeze Karelas well to remove the bitter water.
Pressure cook the green peas and bitter-gourd until 2 whistles.
Blend veggies to smooth puree and sieve it
Add rest of the ingredients and blitz it. Add little water if required.
For bittergourd crisps :
Grease grill pan with olive oil and add in the sliced bittergourd.
Grill karelas until golden and crisp over low to medium flame.
Toss karela crisps well in the spice mix.
Assemble the roulade slices with sauce and crisps on a plate, garnish with 1 tbsp cream and serve hot.

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