Homemade Chicken Cannelloni πŸŒΆ


For tomato base:

1x finely chopped onion

1x green Chilli

1tsp crushes garlic paste

5 tbls grinded tomatoes

5 tbls tomato puree

1tsp Chilli powder

1 pinch turmeric powder

Dash of fresh cream

Salt and pepper to taste

For cannelloni filling:

1 Box cannelloni shells

2 tbls ghee

4 pieces chicken fillet

1tsp crushes garlic paste

1/2 cup sweetcorn

1x green Chilli

1/2 tsp dried parsley

1/2 tsp origanum

3 tbls mayonnaise

3 tbls sourcream

1 tsp smoked paprika

Salt and pepper to taste

For white sauce topping:

3 tbls flour

2 tbls ghee

2 cups milk

Salt and pepper to taste

Grated cheddar and Gouda cheese

Parsley and origanum to sprinkle ontop


1. Braise your onions in a pan with some oil until pink, add in your Chilli, garlic, tomato purΓ©e and paste. Boil for a few mins and then add in spices, cook for a further few minutes and then add in your cream and set aside.

2. Cook your chicken in ghee with the garlic, Chilli and spices, then shred it and put it back on the stove, add your sweet corn, mayonnaise and sour cream.

3. Add ghee to a pan, then add in your flour and mix till it’s a bubbly paste. Add in your milk and whisk until smooth. Add salt and pepper to taste.

4. To assemble place your tomato based to the bottom of a tray. Take the cannelloni shells and spoon in your chicken filling, then place them in a line 1cm apart in the tray.

5. Pour over the white sauce, and cover the tray with foil.

6. Bake for 45 mins or until pasta shell is cooked through, lastly sprinkle cheese over and top with with origanum and parsley. Bake for a further 5 minutes until cheese is melted and serve immediately.


Sabeha’s Kitchenℒ️

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