4 Portions Ingredients 500 gms� � � � � � � � �Chicken Breast 25 gms� � � � � � � � � �Amul Cheese 300 gms� � � � � � � � �Chicken Mince 2 gms� � � � � � � � � � �Green Chilly 30 gms� � � � � � � � � �Fresh Coriander 6 gms� � � � � � � � � � �Salt 25 gms� � � � � � � � � �Ginger 40 gms� � � � � � � � � �Garlic 5 ml� � � � � � � � � � � �Oil 50 ml� � � � � � � � � � �Hung Curd 30 ml� � � � � � � � � � �Fresh Cream 0.04 gm� � � � � � � � �Elaichi 0.005 gm� � � � � � � �Javitri 0.008 gm� � � � � � � �Shahi Jeera 0.02 gm� � � � � � � � �Byadgi Chilly 0.015 gm� � � � � � � �White Pepper 0.02 gm� � � � � � � � �Garam Masala 40 gms� � � � � � � � � Cashew Nut Paste 0.90 gm� � � � � � � � �Tomato Puree 30 gms� � � � � � � � � �Butter Metho

• Clean the chicken breasts and flatten with meat mallet.
• Marinate with salt, pepper and lemon juice. Keep aside for at least half an hour.
• Mix together coriander leaves, cheese, green chilly, salt, and pepper.
• Heat oil in a pan, add chicken mince and cook. Add the prepared mixture in the pan. Mix well. Allow to cool.
• Place the stuffing in the flattened breasts. Fold into Potli and secure the shape with a thread or tooth pick.
• In a bowl, mix together curd, cashew nut paste and add some garam masala, chilly, salt, and cream.
• Coat the stuffed Potli with the marinade and keep refrigerated for at least one hour.
• Preheat the Air fryer at 180� C for four minutes. Or in other option we can oil fry as well.
• Take a sauce pan, heat the ghee, add some ginger garlic paste for a few minutes and add tomato puree and cashew nut paste.
• Cook the mixture for a minute. Add elaichi powder, javitri powder, shahi jeera powder and salt , then simmer it for 5 to 10 minutes and finish with cream and butter.
• Take a serving bowl, pour the gravy, put the cooked potli over the sauce and garnish with fresh coriander leaves.