How to make Bhuna Chicken Kathi Roll - SK Khazana -
Masaledar chicken mixture rolled in maida parantha
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Readymade refined flour dough
Cuisine : Bengali
Course : Snacks and Starters
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Bhuna Chicken Kathi Roll - SK Khazana Recipe Card
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.
Prep Time : 21-25 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Bhuna Chicken Kathi Roll - SK Khazana Recipe
Boneless chicken cut into strips 250 grams
Readymade refined flour dough as required
Oil 1 tablespoon + for shallow frying
Large onion finely chopped 1
Ginger-garlic paste 1 tablespoon
Large tomato finely chopped 1
Red chilli powder 2 teaspoons
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Almond-cashewnut powder 1/4 cup
Salt to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Lemon juice 1 teaspoon + 1 tablespoon
Large onion halved and sliced 1
Green chillies finely chopped 1-2
Ghee for brushing
Refined flour for dusting
Eggs beaten as required
Chaat masala to sprinkle
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan. Add chopped onions and sauté till golden brown.
Step 2
Add ginger-garlic paste, mix and sauté for a minute. Add some water and stir to mix.
Step 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.
Step 4
Add some more water and mix. Add almond-cashewnut powder and mix.
Step 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.
Step 6
Mix together sliced onions, green chillies and remaining lemon juice in a bowl.
Step 7
Divide the dough into equal portions, place on a dusted worktop and roll out each portion into a large disc.
Step 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.
Step 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.
Step 10
Pour a portion of beaten eggs on top, spread, flip and let it cook. Transfer on a piece of butter paper.
Step 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.
Step 12
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
