Parda Kabab

Now this is something interesting and unique. But im not sure about its naming and original existance

Recipe source by Rakesh Sharma Of Sunny Delights

PARDA KABAB
Here is my version of the parda kabab. They are always a hit with family and friends. This way they turn out very crisp form the outside and juicy and succulent from inside.

INGREDIENTS
Chicken breast. 3 pcs. 200 gm each.
Butter. 3 tsp

First marination
Lemon juice. 2 tbsp
Salt. As per taste
Chili powder. 1 tsp

Second marination
Curd. 1/2 cup
Ginger garlic green chili paste. 2 tbsp
Mustard oil. 2 tbsp

Filling
Chicken keema. 200 gm
Processed Cheese. 3 tbsp grated
Cashew paste. 2 tbsp
Raisins. 1 tbsp
Garam masala. 1 tbsp
Pepper powder. 1 tsp
Ginger. 1 tbsp chopped fine
Garlic. 1 tbsp chopped fine
Green chilies. 4 finely chopped
Coriander leaves. 3 tbsp chopped fine
Salt. As per taste
Egg white. 1 egg
Oil. 2 tbsp

METHOD

Trim the chicken breasts and make a horizontal slit in middle creating a pocket.
On the upper half make a few incisions.
Take a bowl put chicken pcs in it. Sprinkle salt, chili powder and lemon juice. Rub well all sides and inside of the pockets too. Keep aside to marinade for 15 minutes.
Mix the ingredients of the second marination and rub on the chicken. Let it marinade for minimum three hours.
In another bowl add all the ingredients for stuffing.
Take out the chicken pcs. from marinade and fill the stuffing in the pockets as much as u can.
Place each piece of chicken in a square aluminum foil sheet. Rub little more marinade on top filling the cavities. Wrap in the foil.
Place them in a pre hot oven at 200 degree C and bake for around 25 minutes.
Take the chicken parcels out of oven.
Remove the foil. Baste with butter and roast in the oven on the upper most point at 250 degree C till surface turns golden brown.
Serve with salad of your choice.