Chicken Wellington Ramadan Special Recipe By Food Fusion

Crisp, golden pastry wrapped around perfectly seasoned chicken — this Chicken Wellington is a show-stopping Ramadan special! A recipe made to impress your family and guests. #foodfusion #chickenrecipes #ramadan #happycookingtoyou #araywahh Written recipe: https://bit.ly/4cAavG2 Visit our store: https://www.fusionhomepk.com Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also follow for healthy food & kids' special recipes. Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids Serves: 3-4 Recipe in English Ingredients: Prepare Mushroom Filling: -Olive oil 1 tbs -Lehsan (Garlic) finely chopped 1 tbs -Mushroom (Finely chopped) 1 Cup -Palak (Spinach) chopped 1 Cup -Fresh parsley (chopped) handful -Paprika powder 1 tsp -Chicken powder ½ tbs -Kali mirch (Black pepper) crushed 1 tbs -Lemon juice 1 tsp Prepare Chicken: -Chicken tikka pieces 2 -Kali mirch (Black pepper) crushed ½ tsp -Iodized Himalayan pink salt ½ tsp or to taste -Lal mirch (Red chilli) crushed ½ tsp -Chicken powder ½ tsp -Cooking Oil 1 tsp -Puff pastry 330g -Dry flour as required -Chicken Bologna 3 slices -Anda (Egg) 1 (for egg wash) -Thyme (Leaves) as required Prepare Mustard Brown Sauce: -Cream ½ Cup -Mustard paste 1 tbs -Kali mirch (Black pepper) crushed 1 tsp -Chicken powder 1 tsp -Soy sauce 3 tbs -Doodh Milk 3 tbs Direction: Prepare Mushroom Filling: -In a pan, add olive oil, heat it, add garlic, mix well, add mushrooms, mix well, sauté on medium flame for 6-7 minutes or until mushrooms are slightly crispy. -Add spinach, parsley, mix well, add paprika powder, chicken powder, black pepper crushed, lemon juice, mix well, cook on medium flame for 3-4 minutes, let it cool. Prepare Chicken: -Take chicken tikka piece, debone the thigh keeping leg piece, and carefully make deep pockets. -Sprinkle black pepper crushed, pink salt, crushed red chilli, chicken powder, gently rub & massage the spices on chicken, marinate for 30 minutes. -Stuff prepared mushroom filling in chicken pockets, & wrap it in aluminium foil. -Place a wrapped chicken in a steamer pot, cover & steam cook on medium flame for 12-15 minutes. -Remove cover, take out Chicken and remove its foil. -In a pan, add oil, steamed chicken & pan sear on medium flame until golden brown from both sides. -Place puff pastry on a cutting board, take ⅓ part of puff-pastry, dust some dry flour & roll out with the help of rolling pin, cut in a 5x10 inches rectangle, remove extra puff-pastry. -Cut in halves, make gashes vertically on one rolled puff-pastry, place bologna slices on plain puff-pastry, add steamed chicken, now fold & wrap the chicken with puff pastry, apply egg wash on corners to seal properly then coat with another puff-pastry. -Place it in a baking tray (greased & lined with baking paper), refrigerate for 15-20 minutes, apply egg wash, garnish with thyme leaves. -Bake in a preheated oven at 200 C for 30-35 minutes on both grills. Prepare Brown Mustard Sauce: -In a sauce pan, add cream, mustard paste, black pepper crushed, chicken powder, soy sauce, milk, mix well. -Turn on the flame, cook on medium flame until it starts simmering, turn off the flame. Mustard brown sauce is ready! -Serve chicken wellington with mustard brown sauce & mash potatoes.