How to make Chicken Ala Kiev -

A classic French chicken roll stuffed with plenty of herbed butter and deep-fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), butter (मक्खन )

Cuisine : French

Course : Snacks and Starters


For more recipes related to Chicken Ala Kiev checkout Chicken Tikka Burger, Salt And Pepper Chicken, Chicken Pops, Chicken Popcorns . You can also find more Snacks and Starters recipes like Pancake Pops Pasta Omlette Honey Toasted Cheese With Sesame Seeds Mysore Vadai

Chicken Ala Kiev

Chicken Ala Kiev 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 : 51-60 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken Ala Kiev Recipe

  • Boneless chicken breasts 2

  • butter 1 cup

  • Fresh thyme chopped 1 teaspoon

  • Fresh oregano chopped 1 teaspoon

  • Fresh parsley chopped 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Refined flour (maida) ½ cup

  • Eggs 2

  • Salt to taste

  • Crushed black peppercorns to taste

  • Bread crumbs ½ cup

  • Oil to deep fry


Step 1

Take butter in a bowl, add parsley, thyme and oregano and 1 teaspoon garlic and mix well.

Step 2

Slit the chicken breasts without cutting them through and open them out.

Step 3

Put the herbed butter into a piping bag and snip off a little bit of its pointed end, Place the chicken breasts on the worktop and sprinkle a little salt and a little crushed peppercorns over them.

Step 4

Pipe a generous amount of butter in the centre of the chicken breasts. Bring one side of each breast over the butter and tuck it in and roll so that the butter is completely enclosed.

Step 5

Keep the rolls on a plate and put it in the refrigerator for 5 minutes.

Step 6

Spread the refined flour and breadcrumbs on two separate plates. Break the eggs into a bowl and whisk.

Step 7

Roll the chicken rolls in flour and dip in the egg ensuring that the chicken rolls are completely coated with egg. Now roll them in the breadcrumbs ensuring that they are completely coated with the breadcrumbs.

Step 8

Dip the rolls in the egg again and roll in the breadcrumbs thus giving the rolls a double coating. Keep the rolls on a plate and place them in the refrigerator for ½ hour.

Step 9

Heat sufficient oil in a deep pan. Gently slide in one roll at a time and deep fry till golden. Drain on absorbent paper.

Step 10

Cut the rolls diagonally into two pieces each and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.