Chicken Kathi Roll- SK Khazana A popular street food in which juicy masala chicken is rolled up inside in a flaky and delicious parantha. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Apr 2020 in Recipes Course New Update Advertisment Main Ingredients Chicken breasts, Refined flour Cuisine Indian Course Snacks and Starters Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg Ingredients list for Chicken Kathi Roll- SK Khazana 250 grams Chicken breasts boneless, cut into thin strips 1 1/2 cups Refined flour Ready-made dough made using 1 tablespoons Mustard oil 1 teaspoon Cumin seeds 1 large Onion finely chopped 1 1/2 tablespoons Ginger-garlic paste 1 tablespoon Chicken masala to taste Salt 2 Green chillies chopped 3 tablespo to serve Tomato ketchup 2 tablespoons Fresh coriander leaves chopped for basting Ghee for dusting Refined flour 8 tablespoons OIl 2 Eggs beaten For topping Pickle onion slices For topping English cucumber slices to serve Kasundi mastard Method Heat mustard oil in a non-stick pan, add cumin seeds and let them change colour. Add onion and mix well and cook till golden brown. Add ginger-garlic paste and mix and cook for 1-2 minutes. Add tomatoes, saute and cook for 2-3 minutes or till the tomatoes turn pulpy. Add Tata Sampann Chicken Masala and salt and mix till well combined. Add ½ cup water and mix and cook for 3-4 minutes or till the oil separates. Add chicken and green chillies and mix well. Cook for 10-15 minutes. Add tomato ketchup, mix and add coriander leaves and take the pan off the heat. Dust the worktop with refined flour and place a portion of the dough, shape it into a ball and flatten it slightly and roll into a thin disc. Apply ghee and dust a little flour on top. Make a cut from the centre point to one end and start rolling to make a cone. Press it gently, dust with a little flour and roll into a parantha. Heat 2 tbsps oil in another non-stick pan. Place the parantha on it and cook for 1-2 minutes, flip and add ½ beaten egg and spread it slightly. Flip and cook for 1-2 minutes. Transfer on to a worktop. Add a portion of the prepared chicken mixture in the centre. Sprinkle pickled onion slices and cucumber slices and tightly roll. Serve hot with tomato ketchup and kasundi mustard. #Chicken breasts #Eggs #Ghee #Ginger-garlic paste #Green chillies #Mustard oil #Onion #Salt #Tomato ketchup Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article