Iftar recipes: Chicken Swiss roll

Swiss roll is basically a type of sponge cake, but here made a fusion using chicken and spices for filling.

Ingredients
• 250g boneless chicken
• 2 teaspoons salt
• 1 tablespoon yoghurt
• 2 tablespoons tandoori masala
• 1/2 cup oil
• 1 small onion, thinly sliced
• 2 tablespoons bell pepper (red, green, yellow)
• 1 teaspoon pepper
• 2 cups flour
• 1 tablespoon baking powder
• 4 eggs
• 150g butter
• 1/2 cup butter milk
• 6 green chillies
• Small piece ginger
• 2 tablespoons carrot, grated
• 2 tablespoons beetroot, grated
• 2 tablespoons mayonnaise
• 1 tablespoon cream cheese

Preparation
Cut chicken into cubes and marinate with salt, yoghurt, and tandoori masala for about 2 hours. Shallow fry this in oil. In a pan add little oil, sauté onion, bell pepper, cooked chicken, some crushed pepper and salt. Cook for about 2-3 minutes. Stuffing is ready.
Time to bake the cake. In a cake mixer add flour, salt, baking powder. Mix well. To this add eggs, oil, butter and spiced butter milk (blend green chilli, yoghurt and ginger). Mix this well. Divide the cake batter into two parts. To one part add grated carrot and beetroot to the other part. Heat the oven to 180 degree Celsius. Grease the base of 33/23cm and line it with grease proof paper. Brush the paper with butter and dust with flour. Beginning with the carrot mixed batter pour it in the tray spacing enough to be filled by beetroot batter too. Give it a gentle tap so that the batter is evenly spread. Bake for about 12-15 mins. Let this cool. Mix mayonnaise and cream cheese. Spread this on the baked cake. Fill the chicken mixture. Start rolling, use a paper to roll it tightly. Cut the usual way we do for normal Swiss roll and serve.