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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.

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Chicken Kathi Roll- SK Khazana

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

  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.
  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.
  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.
  4. Add chicken and green chillies and mix well. Cook for 10-15 minutes.
  5. Add tomato ketchup, mix and add coriander leaves and take the pan off the heat.
  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.
  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.
  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.
  9. Add a portion of the prepared chicken mixture in the centre. Sprinkle pickled onion slices and cucumber slices and tightly roll.
  10. Serve hot with tomato ketchup and kasundi mustard.
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