BUTTER CHICKEN ROULADE WITH CHICKEN LIVER PATE

Let's revisit the history of Old Delhi restaurants and their culinary culture. Crave to Invent has decided to take upon the task of reinventing the most iconic dish of india and one of the most popular Indian dish worldwide.
This time we have decided to bring in western culinary concepts and paired them with ' BUTTER CHICKEN'

This time we have fused three culinary concepts 

• ROULADES
• PATE
• AROMA OF THE DISH

ROULADES

Roulades are derived from the french term 'rouler' that means to roll.

These are meat or pastry based rolls that are stuffed and then rolled to form a pinwheel.

Meat based roulades are generally filled with cheese, vegetables or other meats. these are slow poached in a flavourful liquid and may or may not be seared after poaching.

PATES 

Pate stands for paste. Pates are forcemeat-based spreads that are usually served with bread. 

These are usually of two variations Pate en croute and terrines.

A major component for a pate is liver that provides it, its smooth texture.

AROMA OF THE DISH

This culinary concept is very new and budding in the industry.

It works on the concept of the guest being able to perceive  the flavour or taste by the sense of smell before the dish is served.

Its creates an aura for the upcoming course and an increased stimulus for the next dish.

BUTTER CHICKEN ROULADE WITH CHICKEN LIVER PATE 

Butter Chicken was invented in the 1950s in a Delhi restaurant ‘ MOTI MAHAL’ by 3 restaurateurs.

They invented 'BUTTER CHICKEN' by adding leftover chicken in a tomato gravy and thickening it with butter and cream.

With the course of time the dish got refined and this is our take on the most iconic dish of India.

COMPONENTS OF THE DISH

• ·       CHICKEN ROULADE
• ·       CHICKEN LIVER PATE
• ·       REFINED MAKHANI GRAVY
• ·       KASOORI METHI
• ·       CARDAMOM ESSENCE INFUSER

CHICKEN ROULADE

We have made our chicken roulade with chicken breasts and cut it into escallops(very thin slices of meat)

The meat is then pounded with a meat hammer and flattened

These escallops are then marinated in aromatics and then stuffed with a chicken liver pate.

It is poached in chicken stock.
The fat from the liver maintains the juiciness of this roulade.

After poaching it is then roasted over burning charcoal to give it a more rustic colour and give the dish the necessary smoky flavor.

CHICKEN LIVER PATE

Our chicken liver pate is richened with cream & butter that adds to the lushness of the entire dish and then spiced with nutmeg and cinnamon.

The fats in liver when cooked inside the roulade provide a richness to the dish that represents the royal culinary culture of Delhi where ‘BUTTER CHICKEN’ originated.

REFINED MAKHANI GRAVY

Our super fine and smooth makhani gravy is a tomato based gravy that is thickened with cashew paste, butter and cream.

The gravy is a bit on the sweeter side and provides a spicy after note.

When paired with our chicken it creates an almost melt in mouth effect filling it with the juices of chicken and the creaminess from the pate. 

KASOORI METHI

Kasoori methi is sun  dried fenugreek leaves that have a bitter taste and a dry herby flavour on the taste palate.This dried herb when added to the slightly sweet makhani gravy forms almost a contrast in flavour and gives the dish its necessary balance on the flavour profile.

CARDAMOM ESSENCE INFUSER

We have taken up the concept of an essence infuser and paired that with the concept of aroma of the dish. 

When the cardamom opens up in the infuser it sends off infused steam of cardamom.

Since cardamom is a sweet spice it goes well in accordance with the flavour of the dish and creates and aura for the dish before it is served.

Please feel free to share your valuable feedback and suggestions.

You can connect with us on 

Instagram- @cravetoinvent

Facebook- cravetoinvent