How to make Chicken Kathi Roll- SK Khazana -

A popular street food in which juicy masala chicken is rolled up inside in a flaky and delicious parantha.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken breasts (चिकन ब्रेस्ट ), Refined flour

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Chicken Kathi Roll- SK Khazana checkout Chicken Tikka Burger, Salt And Pepper Chicken, Shawarma, Chicken Pops . You can also find more Snacks and Starters recipes like Chicken Nacho Bites - SK Khazana Chicken Flower Dumpling Rajma Croquette Golden Fried Jumbo Prawns

Chicken Kathi Roll- SK Khazana

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 : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Kathi Roll- SK Khazana Recipe

  • Chicken breasts boneless, cut into thin strips 250 grams

  • Refined flour Ready-made dough made using 1 1/2 cups

  • Mustard oil 1 tablespoons

  • Cumin seeds 1 teaspoon

  • Onion finely chopped 1 large

  • Ginger-garlic paste 1 1/2 tablespoons

  • Chicken masala 1 tablespoon

  • Salt to taste

  • Green chillies chopped 2

  • Tomato ketchup 3 tablespo to serve

  • Fresh coriander leaves chopped 2 tablespoons

  • Ghee for basting

  • Refined flour for dusting

  • OIl 8 tablespoons

  • Eggs beaten 2

  • Pickle onion slices For topping

  • English cucumber slices For topping

  • Kasundi mastard to serve


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add chicken and green chillies and mix well. Cook for 10-15 minutes.

Step 5

Add tomato ketchup, mix and add coriander leaves and take the pan off the heat.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Add a portion of the prepared chicken mixture in the centre. Sprinkle pickled onion slices and cucumber slices and tightly roll.

Step 10

Serve hot with tomato ketchup and kasundi mustard.

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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.