Chicken Keema Kulcha Recipe - Delicious kulchas stuffed with spicy chicken mince.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken ( चिकन ) , Refined flour (maida) ( मैदा )

Cuisine : Punjabi

Course : Breads

Chicken Keema Kulcha

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Keema Kulcha checkout Murgh Missi Roti , Chicken Stuffed Parantha . You can also find more Breads recipes like Makkai Di Roti, Gozleme (Turkish Bread), Bhakri, Dalia Aur Dal Parantha. Or try out these recipes from Punjabi Cuisine like Atte ki Pinni, Moong Dal Stuffed Aloo Tikki, Achari Paneer Tikka, Makai Ki Missi.

Chicken Keema Kulcha Recipe Card

Chicken Keema Kulcha
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Prep Time : 51-60 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Medium

Ingredients for Chicken Keema Kulcha

  • Chicken minced 1 1/2 cups

  • Refined flour (maida) 2 cups

  • Salt to taste

  • Soda bicarbonate 1/4 teaspoon

  • Milk 2 tablespoons

  • Yogurt 2 teaspoons

  • Garlic crushed 3-4 cloves

  • Ginger chopped 1 1/2 inch piece

  • Green chilli chopped 2

  • Onion chopped 1 medium

  • Fresh coriander leaves chopped 4 tablespoons

Method

Step 1

Sieve refined flour along with salt and soda bicarbonate into a bowl. Add milk and yogurt and mix.

Step 2

Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide into eight equal portions.

Step 3

Add garlic, ginger, green chillies, onion, coriander leaves and salt to chicken mince and mix well.

Step 4

Divide into eight equal portions. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball.

Step 5

Further roll into a round disc as thin as possible. Heat a pressure cooker.

Step 6

Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker.

Step 7

Similarly stick on two more kulchas. Cook on medium heat for two to three minutes.

Step 8

Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.

How to make Chicken Keema Kulcha

Step 1

Sieve refined flour along with salt and soda bicarbonate into a bowl. Add milk and yogurt and mix.

Step 2

Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide into eight equal portions.

Step 3

Add garlic, ginger, green chillies, onion, coriander leaves and salt to chicken mince and mix well.

Step 4

Divide into eight equal portions. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball.

Step 5

Further roll into a round disc as thin as possible. Heat a pressure cooker.

Step 6

Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker.

Step 7

Similarly stick on two more kulchas. Cook on medium heat for two to three minutes.

Step 8

Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.

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