PREPARATION

(For Stuffing)
1. Heat 2 1/2 tablespoons oil in a pan, add 1 tablespoon garlic, 1 tablespoon ginger and stir well.
2. Add 70 grams onions and fry till they turn translucent.
3. Now, add 1 tablespoon green chili, 100 grams grated cheese and mix well. Cook for 3 - 5 minutes.
4. Add 2 teaspoons salt, 2 teaspoons garam masala, 2 tablespoons raisins, 8 mint leaves and mix well. Cook for another 2 minutes.

(For Gravy)
1. Heat 2 tablespoons oil in a pan, add 4 green cardamom, 6 cloves, 1 inch cinnamon stick, 100 grams onions paste and saute it till the raw flavour of onion is gone.
2. Now, add 180 grams tomato puree and mix well. Cook for 3 - 5 minutes.
3. Add 1/4 teaspoon turmeric, 2 teaspoons red chili, 2 teaspoons coriander powder, 2 teaspoons garam masala, 1 teaspoons salt and mix all the ingredients well.
4. Add 100 milliliters water and mix it again. Cook till the gravy becomes thick and nice.
5. Now, add 1 tablespoon dried fenugreek, 2 tablespoons butter, 50 grams fresh cream and mix it well. 

(Rest of the Preparation)
1. Slit the chicken breast horizontally breadth wise to get a butterfly cut.
2. Cover it with a clean wrap and flatten it with a rolling pin.
3. Place the paneer filling in the chicken and roll it tightly.
4. Tie the roll stuffed chicken with thread, so the filling will not come out.
5. Heat some oil in a pan, place the chicken in it and cook it from all the sides or until golden brown.
6. Place the chicken on a baking tray.
7. Preheat the oven to 350°F/180°C. Bake for 10 - 20 minutes.
8. Remove the threads from the chicken and cut it into pieces.
9. Serve hot with the sauce.