Butter Chicken Roulade Masala

Butter Chicken Roulade Masala

I love fusion food, like two good things combined can only make a great thing right? When I have a lot of time in my hand while cooking, I try some fusions like why the hell not! Two cuisines in one? Who even says no to that? But sometimes it gets a little tricky, cause you just can’t make two separate dishes and mix it together, never! Fusion food requires tweaking a few ingredients here and there and making a few changes in the original recipe in order to balance the flavours. Alright, now let’s just get started with the recipe. It’s a little lengthy, but trust me, you’re not gonna regret making my Butter Chicken Roulade Masala when you taste it!


2 boneless chicken breasts

1 tbsps. of ginger and garlic paste

2 tsps. of lime juice

2 tsps. of black pepper powder

3 tbsps. of hung youghurt

1 tbsp. of mustard oil

2 tbsps. of Kashmiri red chilli powder

2 tsps. of garam masala powder

1 tsp of turmeric powder

1 tbsps. of chopped garlic

1 tbsps. of chopped cashew nut

1 tbsps. of peeled and chopped almonds

2 tbsps. of cream cheese

1 tsp. of honey

4 large tomatoes

1 medium sized onion

4 cloves of garlic

2 inch cube of ginger

1 bay leaf

2 green chillies

3 tsps. of kasuri methi powder (dried fenugreek leaf powder)

3 tbsps. of fresh cream

3 tbsps. of butter

Salt to taste


Butterfly the chicken breasts. Cover with plastic wrap and pound it with the kitchen rolling pin or the blunt side of your knife, whichever is easier to flatten it. Discard the wrap.

Marinade the chicken in the ginger garlic paste, lime juice, black pepper powder and a tsp of salt overnight. If that’s not possible, then at least for four hours before the second marinade.

For the filling of the roulade, in a bowl mix together the chopped garlic, cashew, almonds, cream cheese, garam masala powder, honey and a pinch of salt.

Take the chicken, and carefully put some of the filling on one side and roll the chicken, just like a Swiss roll. Tie the chicken with cotton strings.

In a bowl, pour the mustard oil and 1 tbsp. of red chilli powder and mix. Add the youghurt, some salt and mix. Marinade the chicken in this second marinade for 2-4 hours.

Bake the chicken in an oven at 180 degrees for 20 mins. Cool it down for a few minutes, cut off and discard the strings. Now slice the chicken in 2 inch discs.

In a saucepan, put roughly chopped tomatoes, onion, garlic, ginger, bay leaf, green chillies, 1 tbsp. of butter and a cup of water. Cover and let it simmer on medium high heat for fifteen to twenty minutes.

Let it cool for some time and then grind it into a smooth paste and strain it.

Heat the rest of the butter in a kadai/wok and add the mixture and stir.

Add the kasuri methi powder and mix. Check seasonings and add the cream.

Now add the chicken pieces and gently toss so as to not break them, and make sure the filling remains intact. Turn off the heat.

Pour in a serving bowl, add some fresh cream on top for garnish and serve with some hot rumali rotis or naan or whatever you’ll like to eat it with.

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