Chicken Shahi Roll (Cheese Stuffed Chicken Kebab Rolls)

If you love ooey-gooey cheese-filled snacks, then this Chicken Shahi Roll recipe is for you! Prompt – delicate flavored, tender chicken kebabs, with creamy, melty cheese inside. Each bite is full of delicious flavor and that irresistible melty core.

Chicken Shahi Roll (Cheese Stuffed Chicken Kebab Rolls)

® This is a RAS signature Recipe©

♦Prep time:25 ♦Cook time:10 ♦Yield: 10 Nos (serves 4).

I tried freezing this recipe for a batch the night before, and unfortunately, the outcome was not as delicious. I strongly recommend these be made fresh and fried right away. Cheers.

A detailed introduction, step-by-step images, and related links are available on the
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EAT AND TELL!!! Let us know if you tried– Chicken Shahi Roll (Cheese Stuffed Chicken Kebab Rolls)

Ramadan

Chicken Shahi Roll (Cheese Stuffed Chicken Kebab Rolls)

Author: Shana Shameer Cuisine: Indian, Mughlai Courses: Snacks

Difficulty: Beginner Prep Time 25 mins Cook Time 10 mins Total Time 35 mins

Servings: 10

Description

The Chicken Shahi Roll is the ultimate indulgent snack for anyone who loves the combination of savory meat and melted cheese. It’s essentially a gourmet, spice-infused chicken kebab that has been stuffed with a slice of creamy mozzarella and rolled into a neat cylinder. The outside is breaded and fried to a golden, shatteringly crisp finish, while the inside remains incredibly tender and juicy. The best part is the "cheese pull"—when you bite into the hot roll, the center is completely molten and gooey, perfectly balancing the warmth of the North Indian spices and fresh herbs.

Ingredients:

Servings

• 600 gms minced Chicken
• 2 Tbsp Ginger, finely minced
• 2 Tbsp Garlic, finely minced
• 3-4 Tbsp Green Chillies, ground to a paste with a little water (Use mild or hot chilies according to preference)
• 2 Tbsp Cilantro, finely chopped (Coriander)
• 2 Tbsp Mint leaves, finely chopped
• 2 tsp Tandoori Spice Blend (see notes for my recipe or use your own)
• 1 tsp North Indian Garam Masala (see notes for my recipe or use your own)
• ¹⁄₂ tsp White Pepper powder
• ¹⁄₂ tsp (Just over) Salt
• 10 Natural Cheese Slices (Mozzarella)
• ³⁄₄ plus 1 cup Bread Crumbs, divided
• 3 Eggs, beaten
• Oil for Frying (PLUS 1 Tbsp Oil Sunflower oil)

Instructions

Video ON

1. Add the minced chicken to a wide bowl. It should be free of any liquid.
2. Add the finely chopped garlic, ginger, green chili paste, spice powders, salt, coriander, mint leaves, and breadcrumbs(3/4cup).
3. Use your hands to fold in the ingredients, till thoroughly incorporated. (For about 5 minutes), Use a rotating and folding action. Never use a grinder.
4. Leave for about 10 minutes for the flavors to blend.
5. Add 1 Tbsp Oil and fold in once again to mix in the oil evenly.
6. Place a large ball of the mince filling on a rectangular piece of parchment paper. (You can also use a large ziplock bag that has been cut open.)
7. Fold the parchment paper(one that has a good waxy finish is best) over the ball of mince and flatten and spread using your palms. Flatten till you get the filling into a sheet that is large enough to accommodate the cheese slices being used.
8. Lift the parchment paper. You will see that one edge of the filling is straight. Align the cheese slice with that edge at the center.
9. Now, fold over the parchment paper from opposite edges to envelope the cheese slice neatly with the excess filling from the sides.
10. Gently roll the remaining rough edge in towards you with your hands (Using disposable kitchen gloves makes it easier). Continue by covering with the parchment and gently rolling to and fro to get a nice smooth roll. Don't apply too much pressure, as the kebabs are too delicate.
11. Roll the prepared roll in a plate of breadcrumbs(1 cup).
12. Heat oil for deep frying in a deep-wide skillet.
13. Once all the rolls are breaded, dip them gently in a shallow dish containing the beaten eggs( Eggwash).
14. Add the dipped rolls, one at a time, to the hot oil. (Make sure the oil is not too hot when adding.) Add in batches of 3 or 4, and don't overcrowd them.
15. Fry on medium heat with constant bubbles around the rolls. Fry for about 2 minutes per side, gently flipping them over with tongs, without breaking the kebabs.
16. Drain on Kitchen Paper and serve them hot and melty! Green Chutney, Garlic Sauce or Ketchup goes well with these, but they are delicious on their own!

Note

• Please use Natural Cheese Slices instead of regular processed cheese slices. The processed cheese tends to be saltier and overpowers the kebab flavor. I like to use Natural Mozzarella slices.
• North Indian Garam Masala Recipe
• Tandoori Spice Blend Recipe- basic spice..
• Step by Step-by-step images of the rolling process of these Chicken Shahi Kebab is available on the Intro page.
• Key Ingredients: Minced Chicken, Ginger, Garlic, Green Chillies, Mint, Coriander, Spices, Salt, Breadcrumbs, Cheese, Egg, Oil.

Keywords: Chicken Shahi Roll, cheese stuffed kebabs, royal chicken rolls, Indian party appetizers, mozzarella stuffed chicken, crispy chicken snacks, Tandoori spiced rolls, gourmet chicken kebabs, melty cheese snacks.