Chicken Keema Kulcha | Sanjeev Kapoor Khazana

Spicy chicken mince mixture stuffed into kulcha dough and baked till perfection.

CHICKEN KEEMA KULCHA

Ingredients

250 grams chicken mince
2 cups refined flour (maida) + for dusting
2-3 tablespoons yogurt
2-3 tablespoons milk
Salt to taste
½ teaspoon baking soda
1½ tablespoons ghee + for brushing
1 tablespoon chopped garlic
1 inch ginger, finely chopped
1 medium onion, finely chopped
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon dried mango powder (amchur)
1 teaspoon garam masala powder
2 tablespoons grated mozzarella cheese
1 teaspoon chopped fresh coriander leaves
Green chutney for serving

Method

1. Put 2 cups flour in a bowl. Add salt, yogurt, milk, salt, baking soda and some water and knead into soft dough. Cover with damp muslin cloth and set aside for 15- 20 minutes.
2. Heat ghee in a non-stick pan. Add garlic, ginger and onion and sauté till golden brown.
3. Add chilli powder, turmeric powder and dried mango powder, mix and cook for 1 minute.
4. Add chicken mince, mix and cook for 3-4 minutes or till chicken is done. Add salt and garam masala powder and mix well.
5. Add mozzarella cheese and coriander leaves and mix well. Transfer in a bowl and cool.
6. Preheat oven to 180˚C.
7. Divide the dough into equal portions. Dust the worktop with some flour and roll out the portion into small thick disc.
8. Put some cooked chicken mixture in the center of each disc, bring the ends together, seal and shape into balls.
9. Lightly flatten each stuffed portion with your fingers and roll out into small thick discs. Place on a baking tray and brush some ghee on top.
10. Put the tray into the preheated oven and bake for 10-15 minutes. Remove from oven and slightly cool.
11. Serve warm with green chutney.

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