Roast stuffed chicken breast

Method

1. Firstly, prepare the sauce. In a pan, heat 2tbsp of oil and add the onions, ½ tsp ginger, garlic and 1tsp green chillies. Sauté for 5 mins and add 2tbsp tikka masala paste. Cook for a further few minutes, adding a little water if the mixture begins to stick.
2. Add the tomatoes and butter and allow to cook on a medium heat for 10 mins. Add the saffron strands and roasted crushed cashew nuts and let it simmer for half an hour.
3. Keep the chicken breast flat on the cutting board; slit it horizontally halfway through across the breast to open it as flat as possible and use a steak hammer to flatten. Keep it aside.
4. In a pan, heat 1tbsp of oil and add the red onions. Cook for 3-4 mins before stirring in 2tbsp of tikka masala paste. Cook for another 3 mins and remove from the heat. Allow to cool slightly before mixing the remaining ginger and green chilli, pistachio nuts, paneer, spinach and black pepper. Stuff the inside of the chicken breast by placing some mixture in the middle of one half of the breast. Wrap the other half of the breast over and make sure no filling is leaking out.
5. Sear the stuffed chicken breast in a hot pan with 1tbsp oil, ensuring all sides of the breast have started to brown. Roast in a preheated oven at 180°C/350°F/gas mark 4 for 15-20 mins.
6. Once the sauce has cooked through, strain it through a sieve and blend to a smooth consistency. Place back on the heat for 10 mins before pouring in the honey and cream. Check the seasoning and adjust the salt.
7. Check the chicken is cooked through before removing from the oven and serve drizzled with sauce.

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