Bhuna Chicken Kathi Roll - SK Khazana

Masaledar chicken mixture rolled in maida parantha This is a Sanjeev Kapoor exclusive recipe.

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Bhuna Chicken Kathi Roll - SK Khazana

Main Ingredients Boneless chicken, Readymade refined flour dough
Cuisine Bengali
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Bhuna Chicken Kathi Roll - SK Khazana

  • 250 grams Boneless chicken cut into strips
  • as required Readymade refined flour dough
  • + for shallow frying Oil 1 tablespoon
  • 1 Large onion finely chopped
  • 1 tablespoon Ginger-garlic paste
  • 1 Large tomato finely chopped
  • 2 teaspoons Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1/4 cup Almond-cashewnut powder
  • to taste Salt
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Fresh coriander leaves chopped
  • 1 teaspoon + 1 tablespoon Lemon juice
  • 1 Large onion halved and sliced
  • 1-2 Green chillies finely chopped
  • Ghee for brushing
  • for dusting Refined flour
  • as required Eggs beaten
  • to sprinkle Chaat masala


  1. Heat 1 tablespoon oil in a non-stick pan. Add chopped onions and sauté till golden brown.
  2. Add ginger-garlic paste, mix and sauté for a minute. Add some water and stir to mix.
  3. Add tomatoes, mix and cook till they turn soft. Add chilli powder, turmeric powder and coriander powder, mix and cook till the oil separates.
  4. Add some more water and mix. Add almond-cashewnut powder and mix.
  5. Add chicken strips and salt, mix and cook for 1-2 minutes. Add garam masala powder, coriander leaves and 1 teaspoon lemon juice, mix and cook till the chicken is fully done.
  6. Mix together sliced onions, green chillies and remaining lemon juice in a bowl.
  7. Divide the dough into equal portions, place on a dusted worktop and roll out each portion into a large disc.
  8. Brush some ghee, dust some flour, slit on one side, roll into cones and twist into roundels. Dust some flour and roll out into thick paranthas.
  9. For each roll, heat some oil in a non-stick pan. Place a parantha and cook, turning sides, till browned from both the sides.
  10. Pour a portion of beaten eggs on top, spread, flip and let it cook. Transfer on a piece of butter paper.
  11. Place a portion of onion mixture on one side, sprinkle some chaat masala, top with a portion of cooked chicken mixture and add some more onion mixture. Roll tightly.
  12. Serve immediately.