Palak Patta Chat with Murgh Wajid Ali
Murgh Wajid Ali is an old age classic running through generations, though not sure if this recipe has anything to do with the Nawab “Waji Ali Sahab”. This recipe utilizes the modern era’s roulade making process in which chicken is rolled out with a filling and then baked before being served along with a rich korma. In this reincarnation of the recipe, I have glazed roulade in the clay oven and served it along with crispy palak patta chat.
  1. Clean the chicken breast, flatten it and marinate it with ginger and garlic paste.
  2. Make a mixture of grated cottage cheese, saffron, chopped coriander, green chili, ginger, nuts and dried fruits.
  3. Spread the flattened chicken breast and spread the mixture on it.
  4. Then roll the breast like a roulade and keep it aside.
  5. Take hung yoghurt in a pan and mash it well with the palm of your hand.
  6. Then add the rest of the ingredients of the marinade and make a smooth marinade. Apply on the chicken roulade and keep it aside for chicken to absorb the flavors.
  7. Make a besan and corn flour batter with salt, red chili powder and water of thin consistency.
  8. Dip spinach leaves in the batter and crisp fry at a medium to high temperature.
  9. Cook chicken in tandoor.
  10. Take a nice white plate and assemble chicken, palak patta, slices of pickled onions, fresh pomegranate seeds and sev.
  11. Serve with a drizzle of mint and tamarind chutney along with sweetened yoghurt.