For Jalfrezi sauce
Bring it together:
To make chicken roulade slice the chicken breast in half along the length and open up to make a butterflied breast. Using a mallet, bash the chicken until it is tender. Roast red capsicum until it is charred and cover with cling film. Once cooled remove skin and sliceinto thin strips.
Place the strips of capsicum over the chicken and sprinkle turmeric, cumin, coriander powder ands salt. Roll the chicken into aroulade and tie using a kitchen thread.
Preheat oven at 180 Deg C and in an oven proof pan heat oil.
Place the tied roulade and caramelise on all sides until golden brown. Place the pan In the oven and cook the chicken for 10-15 minutes Remove and cover with cling wrap.
Meanwhile to make onion puree, heat ghee and add ginger and garlic
paste and sauté for 30 seconds. Add sliced onion and cook until caramelised using salt.
Add sugar and blend in a blender until fine puree.
To make jalfrezi sauce, heat ghee in a pan and add crushed tomatoes, once the tomatoes start cooking to a point where the oil starts separating, add all the spices and salt. Cook for 30 seconds and add small amount of water to bring to sauce consistency.
Slice the chicken roulade into ½ inch thick discs. Place the caramelised
onion puree on the bottom of the plate and place discs of chicken. Drizzle
jalfrezi sauce over the top and sprinkle fresh coriander leaves.
To garnish make discs out of cooked rice and fry until crispy.